Chris's Hot Smoked Salmon

You've never had salmon quite like this before. Chris has been telling me that he can make the most delicious hot smoked salmon I've ever had and boy, was he right. This hot smoked salmon is absolutely drool worthy. While Chris's recipe does require some extra time and patience, the results are well worth it because this hot smoked salmon is the most delectable, subtly smoky, melt in your mouth salmon you will ever have.

SERVES: 4
PREP TIME: 2 HRS, 15 MINS COOK TIME: 40 MINS TOTAL TIME: 2 HRS, 55 MINS

Ingredients

• 2 (7x11) hickory smoking boards (can substitute with hickory chips)

• Olive oil

• Salt

• 2 pounds skinless salmon filet

• Salt, to taste

• Pepper, to taste

• 1 teaspoon soy sauce, divided

• Cayenne pepper

• Paprika

• Garlic powder

• Oregano

• 1 cup sweet chili sauce, divided

Instructions

1. Soak boards in water for 1 hour longer than indicated on package directions.

2. Rub olive oil on top sides of the smoking boards.

3. Sprinkle salt over the top sides of the smoking boards.

4. Divide salmon into two pieces - one piece per board. Place on board.

5. Pat dry with paper towel - important!

6. Salt and pepper the salmon, to taste.

7. Add 1/2 teaspoon soy sauce to each piece of salmon. Rub the soy sauce into the fish.

8. Sprinkle a layer of cayenne pepper over the salmon.

9. Sprinkle a layer of paprika over the salmon.

10. Sprinkle a layer of garlic powder over the salmon.

11. Sprinkle a layer of oregano over the salmon.

12. Pour 1/2 cup sweet chili sauce over each piece of salmon.

13. Rub into the salmon. Be sure to get the sides of your salmon as well. Be sure that your seasoning is still spread evenly underneath the sauce and not clumped together in one area.

14. Let sit for 15 minutes.

15. Grill at 300° F for 40 minutes, or until salmon is cooked through.