Grilled or Smoked BBQ Salmon Recipe

Directions

1. Marinate the 4 salmon filets for at least 1 hour using Pineapple Papaya BBQ Sauce by Torchbearer Sauces.

2. Preheat the smoker or grill to 325 °F using hickory wood or charcoal.

3. Remove the salmon from the marinade, and season the salmon with Calico Jack by Blackbeard Spice Co.

4. Add salmon filets to a baking sheet or a large cast iron pan.

5. Add sweet potato cubes to one section of the pan as well as the green beans.

6. Add minced garlic to the sweet potato cubes and thinly sliced garlic to the green beans. Season the sweet potato cubes with Calico Jack by Blackbeard Spice Co., and the green beans with the Santa Maria Seasoning by Snake River Farms.

7. Lightly coat sweet potato cubes with 1 Tbsp of cornstarch.

8. Place on your smoker or grill over indirect heat and cook for 1 hour at 325 °F or until salmon reaches 145 °F internal temperature and potatoes are done.

9. After the first 30 minutes lightly mix the potatoes to ensure even browning.

10. Remove, let cool and enjoy!