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All Recipes
Seafood
SmokeFire’d Teriyaki Salmon
Dustin Green
Fuel Type:
Serves 4
14 to 16 mins
Prep Time
5 mins
Grilling Time
14 to 16 mins
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Serves 4
Prep Time
5 mins
Grilling Time
14 to 16 mins
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Serves 4
Prep Time
5 mins
Grilling Time
14 to 16 mins
Ingredients
Instructions
the
Ingredients
Completed step
4 Salmon Fillet 8 oz, center cut, skin on
Salmon Fillet 8 oz, center cut, skin on
Completed step
2 teaspoons Kosher Salt
Kosher Salt
Completed step
2 teaspoons Black Pepper, fine grind
Black Pepper, fine grind
Completed step
Olive Oil Blend, as needed
Olive Oil Blend, as needed
Completed step
½ cup Teriyaki Sauce, store bought
Teriyaki Sauce, store bought
Pellet Flavors
Hickory All-Natural Hardwood Pellets
Apple All-Natural Hardwood Pellets
GrillMaster Blend All-Natural Hardwood Pellets
Cherry All-Natural Hardwood Pellets
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Fill hopper with desired Weber SmokeFire pellet flavor. For this salmon recipe, cherry, apple, hickory or grillmaster blend are recommended options.
Prepare the SmokeFire for cooking over medium-high heat (500F).
Allow the SmokeFire to preheat for 10-15 minutes.
Engage the Weber Connect app to let you know when the SmokeFire has reached desired temperature.
Brush the cooking grates clean.
Brush salmon with oil and season with salt and pepper.
Place the salmon directly on the grate, skin down.
Grill the salmon for 14-16 minutes until it reaches an internal temperature of 130°F in the thickest part.
Brush the salmon with teriyaki glaze and cook for another minute. Internal temperature should be 145°F.
Remove the salmon from the SmokeFire and allow to rest for 5 minutes.
Transfer the fillets to a serving plate and serve warm.
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