It’s fish season in the Messy Beard house! Rachael and I choose to follow Catholic Lent. Rachael really looks forward to it as well. She uses to help promote productive lifestyle changes. Also, on Ash Wednesday and the following Friday’s until Easter, we either have fish, or no meat! No meat is like a once or twice a year occurrence in my household, so we eat fish.
Most years we treat ourselves and get one of our local churches Fish Fry’s. Here in a Nebraska it usually consists of a battered and fried piece of Catfish, Pollock, or Haddock. Ours also offers shrimp. They also get their carp from Joe Tess’. I know others have cheese pizza, and other sides and most offer alcoholic beverages. Drinking at a church, who woulda thunk it!
This year I wanted to save some money, and time. We love Salmon, years ago we found a restaurant that does it perfectly and after that I’ve been trying to perfect my own version. These Salmon fillets are smoked for a couple of hours on a greased 9×13 sheet pan. I use a pan so the fish won’t break apart on the grates of the smoker. I use my Masterbuilt electric smoker. Wood of choice? Mesquite. I’ve also made these with pecan wood. Salmon can hold flavor so having a more flavorful wood is preferred. I also just sprinkle some lemon pepper seasoning on them,if you don’t like the lemon pepper seasoning, use Salt and pepper to your taste.
Enjoy this Messy Beard Creation
2 1/2lb Salmon Filet
1 Tbsp Lemon Pepper Seasoning, divided in half
1 9×13 sheet pan
2 Tbsp Olive Oil
1 Cup Mesquite wood chips
Preheat smoker to 250°
Load smoker with wood chips as it heats
Place Olive oil on sheet pan
Place Salmon Fillet skin side down on pan.
Once smoker is at temperature, place Salmon into the smoker.
Wait and maintain temperature if needed
Once Salmon changes from it’s dark red color to a light pink and becomes easy to flake apart, it’s done!