2-4 Salmon fillets.
-1/3 cup soy sauce, or liquid amino‘s (gluten-free)
-1/3 cup olive oil.
-1/3 cup maple syrup.
-1/2 tsp Cayenne pepper.
Mix all ingredients well. Place salmon in air tight container, pour 1/2 of the mixture over salmon. Set in refrigerator for at least 1 hour. Save the rest to baste salmon while smoking. You can sprinkle the salmon with some course black pepper to taste after you put them in the smoker.
Salmon is done when internal temperature reaches 145!
Негізгі бет Smoked Cedar Plank Salmon
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