• 14 oz Fresh Salmon
  • 1 package cream cheese
  • 1 minced onion
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Horseradish
  • ½ Candied Pecans Chopped
  • 2 tbsp. Fresh Parsley
  • 1 tbsp. Lemon Pepper Seasoning
  • ½ tsp. Fresh Ground Pepper

Equipment Used:

Bradley Smoker Settings:
Wood: Cherry
Temperature: 226 F (107.8C)
Smoke Timer:  60 minutes
Timer: 45-60 minutes


  1. Set the Bradley Smoker to the listed settings above.
  2. If you are using fresh salmon make sure you remove the pin bones before cooking.
  3. Season the Salmon with the Lemon Pepper seasoning, and Fresh ground pepper medley. Place into an iron skillet (make sure it fits inside your Bradley Smoker). Add about 1-2 tbsp. lemon juice and butter on top of the salmon prior to cooking.
  4. Place the Salmon into the Bradley Smoker for about 45-60 minutes. Remove from the smoker when the salmon’s internal temperature reaches 140 degrees F (60C).
  5. Flake the Salmon. Using a fork, pull the fork against the salmon causing it to “flake apart”. Once you have flaked the salmon place the flaked salmon in a bowl for the next step.
  6. In a bowl, mix the cream cheese, minced onion, lemon juice, flaked salmon, and horseradish.
  7. Using parchment paper, scoop the mix onto the paper. Use the paper to keep the mixture from sticking to your and form a log shape using your hands. Now sprinkle on the chopped pecans and chopped parsley. Coat each side of the salmon log in pecans and parsley.
  8. Cover and refrigerate for about 120 minutes or 2 hours. Enjoy!

Recipe by: Bryan Edwards – Moodie Foodie Tulsa