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Export 3 ingredients for grocery delivery
Step 1
Preheat smoker to 225 degrees using fruit wood (like cherry or apple).
Step 2
Prep and clean salmon, and pat dry.
Step 3
Season flesh side of salmon with the Dijon mustard, salt and pepper.
Step 4
Place on smoker and cook until the internal temperature of the salmon reaches 140 degrees (F). If you don’t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.
Step 5
Remove from smoker and let sit for 10 minutes. Slice up and serve.
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