March 23, 2020 — In the first installment of “Cooking With Josh” on Off The Wall, the chef shared one of his favorite fish recipes. Below is the ingredient list and instructions for Sweet Pellet Smoked Salmon.

Ingredients:
4 medium salmon filets

Marinade:
2 cups of brown sugar
1/2 cup of Kosher salt
1/4 cup garlic powder
1/4 cup onion powder
3 tsp white pepper

**Josh recommends using applewood pellets for your smoker to give the salmon a sweeter taste**

Cooking:
1) Combine dry marinade mix. Lay a sheet of plastic wrap on the counter and sprinkle a layer of the dry mix on it.
2) Place the first filet on it, skin side down. Sprinkle a layer of the rub mix on this piece of salmon and lay the next filet on it, skin side up.
3) Then, add a layer of dry mix on the skin of this filet, and then place the next filet on that, skin side down. Continue until you’ve used up all the filets. Wrap the whole thing up in plastic wrap and seal tightly.
4) Refrigerate for 12-36 hours, flipping about every six hours. Remove from the refigerator and wash the salmon.
5) Dry on a wire rack at room temperature for about two hours, or until a slight yellowish film appears on the salmon.
6) Smoke at 150-180°F for 5-8 hours to a minimum internal temperature of 150°, held for 30 minutes. It will be safe but juicy at this point. Extending the cooking time will result in drier salmon. After removing from the grill, wrap in aluminum foil for about 30 minutes to settle the juices.

From the chef: “It tastes great. People always complain about fishy taste, but you don’t hear a lot of people complain about smoked salmon. I’m on the more sweet type of side. I like things that are sweet, so that’s one of my more favorite recipes there for salmon or even steelhead.”

Get more cooking ideas from Josh every Monday on Off The Wall, Douglas County’s only local sports talk show. Airing Mondays and Fridays from 11 a.m. to 1 p.m. on The Score 92.3 FM and 1490 AM.

– Josh discovered this recipe in the Green Mountain Grill cookbook.