Smoked Hot Honey Mustard Salmon
Hot Honey Smoked Salmon
Flake it up! We are buzzing over our catch of the day. A whole salmon glazed in a hot honey mustard and topped with cracked pepper is "reel" good for your next dinner. When your fork is in hand, dig in and eat up!
3 Lb Salmon, Whole Side (Skin On)
1/2 C Buzzed Hot Honey Beer Mustard
2 T Cracked Black Pepper
Preheat smoker to 225 degrees.
Spread the mustard evenly over the meat of the fish. Then sprinkle with the cracked black pepper.
Place on the smoker, skin side down and smoke for 45-60 minutes, or until the internal temperature of the fish reaches 150 degrees.
Allow the fish to rest before serving hot, or, completely cool the fish down to 40 degrees before serving cold.