Cherries and Hot Sauce go so well together that I am surprised I haven’t done this before! This marinade/sauce/glaze has just about everything you need for flavor perfection! Add in a kiss of smoke, and it’s perfect for the summer routine!
1 Filet of Salmon – Preferably Wild not Farmed – Skin on
¼ cup Brown Sugar
2 tsp Soy Sauce
2 tsp Maple Syrup
2 Tbsp Hot Sauce
1 tsp Grainy Mustard
½ tsp Dried Dill
½ cup Chopped Fresh Cherries
- Begin by adding all the ingredients to a bowl and mix well. Feel free to smash the cherries with a spoon to release more of the juices. In a non-reactive dish, pour half of the mixture. Add in your salmon, skin side up, so that the marinade is touching all the flesh. Cover with cling wrap and allow to marinate for anywhere from an hour to 4.
- When the marinade is completed, remove the salmon and place it onto a wire rack from your Bradley Smoker. Preheat your Bradley Smoker with Apple Pucks to 250F (65.6C) Once the Smoker has come to temp, place in your Salmon and allow to smoke for 45 min to an hour. You will know it’s done when the flesh flakes away easily.
- Using a brush, gently paint the Salmon with the reserved Marinade. Serve Warm!
Recipe By Cory Walby