Hot Smoked Salmon

Sauce:

• Piece of salmon (about 1Kg)
• Salt
• Pepper
• BBQ Rub (optional)

Optional glazing

• 150-180ml (6-7oz) BBQ sauce
• 60ml (2oz) Honey
• 60ml (2oz) Maple syrup

Optional glazing

1. Put all ingredients in a bowl
2. Mix until incorporated

Salmon

1. Preheat smoker to 105C (225F)
2. Season salmon with salt, pepper, and rub, if using
3. Once the smoker reaches 105C (225F), put the salmon
4. Check the salmon temperature periodically
5. When it reaches 38C (100F), glaze the salmon (optional)
6. When it reaches 52C (125F) you can remove the salmon and let it rest for 5 minutes (it should finish cooking)
7. The salmon is fully cooked when it reaches 63C (145F)

More about salmon cooking temperatures here