Cooking Instructions
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Step 1
Preheat your smoker to 400 degrees F (200 degrees F). Lay out a sheet of nonstick aluminum foil or butcher paper on a large rimmed sheet pan.
Step 2
Remove
Salmon Fillets (4)
from the refrigerator and pat dry with paper towels (do not rinse). Place the salmon skin-side down in the middle of the pan. Evenly brush half of the
Teriyaki Marinade (240 mL)
on top of the salmon and let sit at room temperature for 15 minutes.
Step 3
To make the Homemade Vegetable Seasoning, combine
Coarse Kosher Salt (10 g)
,
Freshly Ground Black Pepper (2 g)
,
Onion Powder (2 g)
,
McCormick® Garlic Powder (3 g)
,
Dried Parsley (as needed)
,
Dried Dill Weed (as needed)
,
Dry Mustard (1 g)
,
Celery Seeds (1 g)
, and
Crushed Red Pepper Flakes (as needed)
in a small bowl.
Step 4
Clean
Asparagus (905 g)
and snap off the woody ends. On a tray, drizzle the asparagus spears with
Olive Oil (30 mL)
and sprinkle with 1 Tbsp of Homemade Vegetable Seasoning and
Grated Parmesan Cheese (50 g)
, tossing until evenly coated.
Step 5
Arrange the seasoned asparagus around the salmon in a single layer. Place the pan directly on the preheated grill grates of the smoker, close the lid, and cook for 10 minutes; open the lid and flip or turn asparagus spears; close the lid and continue grilling.
Step 6
Melt
Butter (60 g)
and mix with
Teriyaki Marinade (240 mL)
. Pour half of this Teriyaki Glaze over the salmon when it reaches an internal temperature of 115 degrees F (45 degrees C).
Step 7
Continue smoking for 10-15 minutes, or until the salmon reaches an internal temperature of 135 degrees F (55 degrees C).
Step 8
Remove from the heat, cover with foil and let it rest for 5 to 10 minutes, as the salmon will continue to cook to 145 degrees F (60 degrees C) as it rests.
Step 9
Serve with the remaining warm Teriyaki Glaze. Enjoy!
