Smoked Cajun Salmon
Pit Master Paul
Wanna Spice up a traditional dish? Try our Smoked Cajun Salmon
1 whole Salmon fillet
Cooking oil (I used avocado oil)
Parsley chopped finely for garnish
Season the whole salmon fillet with Claymore Cajun Seasoning
Slice lemons into slices and place along the salmon fillet
Place salmon in your smoker at 225 degrees
Heat up a frying pan on medium low heat and coat the pan in your cooking oil
Place your asparagus in the pan and season with Platoon Sergeant Seasoning to taste
Once the salmon reaches 145 degrees internal take it off the smoker
Sprinkle chopped parsley over the salmon fillet
Sprinkle a pinch of Alder wood Smoked Sea Salt
Plate and enjoy!
Spritz some more lemon juice for some extra zest!