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Smoked salmon
2 lbs salmon pieces with skin
cajun seasoning

Honey-Dijon sauce:
4 tbs melted butter
2 tbs honey
1 tbs dijon mustard

Prepare an electric smoker or a bbq pit with smoker chips (apple, hickory, pecan are good choices).

Season salmon pieces with cajun seasoning. Cook salmon pieces for a few minutes meat-side-down, then gently flip to skin-side-down and finish cooking just until salmon is cooked through and flaky.

Whisk sauce and ingredients and drizzle over smoked fish. Serve with rice or steamed veggies.