This delicious recipe features smoked salmon filets seasoned with Golden Rule Original BBQ Rub, basted with Elijah's Xtreme Bourbon Blueberry Chipotle BBQ Sauce for a smoky, sweet glaze. The salmon is smoked to perfection, ensuring a juicy, flavorful meal with a sticky, caramelized finish.
Featuring the premium products from our "Flame & Flavor" BBQ box -- available while supplies last! Use code SHOP10 to save 10%
Are you ready for some of the best smoked salmon you've ever had? Use the premium products featured in our "Flame & Flavor" BBQ box to deliver the perfect weeknight meal.
Prepare the salmon: Pat the salmon filets dry with paper towels to remove excess moisture.
Drizzle olive oil over both sides of the salmon filets and season lightly with salt and black pepper.
Sprinkle Golden Rule Original BBQ Rub evenly over the filets, gently pressing it into the fish to adhere.
Preheat your smoker to 225 °F, using your choice of wood chunks, chips or pellets for smoke flavor (we suggest apple, cherry or pecan).
Place the salmon filets on your smoker, skin side down.
Smoke the salmon for approximately 30-40 minutes, or until the internal temperature reaches 145 °F.
During the last 20 minutes of cooking (around 80-90 °F), baste the filets with the Elijah's Xtreme Bourbon Blueberry Chipotle BBQ Sauce & Marinade, allowing it to glaze and caramelize.
Once you reach 130 °F, baste the filets again generously with Elijah's Xtreme Bourbon Blueberry Chipotle BBQ Sauce & Marinade over the cooked salmon filets, covering all sides well. Continue to smoke until the sauce is slightly bubbly and forms a delicious sticky glaze. Be mindful not to go beyond an internal temperature of 145 °F or your salmon will dry out.
Carefully transfer the glazed salmon filets to a serving platter. Garnish with fresh cilantro or parsley, if desired, for a pop of color and freshness. Serve with your favorite side dishes like grilled vegetables, rice, or a fresh garden salad!
Recipe Note
Pro Tip: Smoke the salmon filets on a wire rack so it’s easier to baste them during the cook, and remove them from the grill when they’re done (the more you move them around, especially with a spatula, the greater the chance they fall apart).
Join 100,000+ Grill Masters
Get weekly recipes, pro tips, and exclusive deals sent straight to your inbox. Plus your free Pit Card download and 10% off your first order.
