Desired Internal Temperature:
Heat the Mak grill to 500.
Soak the cedar plank in water for 2 hours.
Lie the salmon on the plank and add, lemon pepper, evoo and salt.
Place in smoker for 12-15 minutes (depends on thickness).
Tomatoes, onions, basic, capers, evoo, red wine vinegar.
MMMMMmmmm smokey flavored salmon on a warm autumn day!
Posted on: 2014-08-21 11:28:36
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