Smoked Salmon

Step 1

Soak some Mesquite wood chip. 3-4 hunks

Step 2

Unwrapped your salmon and put in a platter or if it is too big use a cookie sheet. I like using the marinade tray from William Sonoma.

Step 3

Take 2 paper towels and pat dry the whole salmon. Set aside.

Step 4

In a small bowl combine the spices for the rub. Whisk until all combined.

Step 5

Sprinkle the rub on the salmon and rub until the salmon is all cover. Set aside. Because I live in a warm environment, I put mine back in the fridge.

Step 6

Go prep your BBQ indirect method and bring the heat to 250 degrees F

Step 7

Once at temperature, put your soaked smoking chip into the charcoal and set for indirect heat. If you have a Big Green Egg, this mean the convEGGtor legs up.

Step 8

Put the salmon in the middle and cook until internal temperature reaches 145 degree F, about 55 minutes.

Step 9

Peel your garlic clove and mash them. *NOTE* For seasoned butter we also love using Gilroy Garlic when we do not want to use garlic cloves.

Step 10

In a microwave safe bowl, melt 4 tablespoons of butter.

Step 11

Add smashed garlic and chopped chives.

Step 12

Mix well and set aside.

Step 13

Clean your asparagus. I usually count 3 to 4 per person in the plate, but also some to taste as they come out of the grill.

Step 14

Put them in a plate. Coat them with olive oil. Not too much, you want to them coated, not dripping.

Step 15

Sprinkle some kosher salt. The Kosher salt makes a big difference here, but if you don’t have any sprinkle some regular salt. You might need a bit more salt.

Step 16

Once the salmon reached 145-degree F, internal temperature

Step 17

Take it off the grill. Set aside.

Step 18

Increase your grill temperature to 350-degree F.

Step 19

Grill your asparagus 1 minute each side. Just enough to warm them up and give them some nice grilled marks, but they are still crunchy.

Step 20

Serve warm!

Step 21

When serving the salmon, we like to drizzle some of the seasoned butter.