Blackened Salmon Garlic Butter Sauce

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

With the Easter holiday upon us we’re doing some more fish recipes.  The huge piece of salmon fillet Ken brought home cooked beautifully moist and tender on our Green Mountain Davy Crockett Tailgater. We served it with fresh broccoli steamed and seasoned with some Country Bob’s Seasoning Salt, to taste, and a little butter. Then top it with a handful of shredded parmesan cheese. We melted the cheese right next to the salmon in our Lodge cast iron platter. Proof positive you can cook an entire meal on our small but mighty Green Mountain Davy Crockett!

Blackened Salmon Garlic Butter Sauce

Prep Time: 5 minutes
Cook Time: Smoke 30 minutes @ 150 degrees (66c), grill 20 minutes at 350 degrees (177c)
Grill: Green Mountain Davy Crockett Wood Pellet Grill
Pellets: Lumberjack Mesquite

Ingredients: Blackened Salmon Garlic Butter Sauce

• 1 2lb. salmon fillet
• Tatonka Dust, to taste
• Lemon slices, optional

Sauce: Garlic Butter Sauce

• 1/3 cup butter, melted
• 1 Tablespoon fresh minced garlic
• 1 ½ teaspoons white pepper
• 1 teaspoon fresh lemon juice

Blackened Salmon Garlic Butter Sauce

 Directions: Blackened Salmon Garlic Butter Sauce

Rub salmon liberally with Marty Owen’s BBQ Tatonka Dust. Whisk together sauce ingredients and pour or brush over salmon during last 10 minutes of cook time.

Cooking Directions: Green Mountain Davy Crockett Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees (230c) and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Davy Crockett pellet grill is an awesome little smoker so use it for all the wood smoke flavor it will add to your food.

In The Smoke

So after the grill comes up to temp and burns clean turn it back down 150 degrees (66c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150 degrees (66c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c) and pull the fish off the grill. When the grill comes up to temperature put your salmon back onto the grill. I did this for 20 minutes.  Perfect.

When the salmon reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that it will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Blackened Salmon Garlic Butter Sauce

Time to Sauce

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Cooking In the Oven: Blackened Salmon Garlic Butter Sauce

We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain is just like your oven except it uses wood pellets and has wheels.

I did 20 minutes here at 350 degrees (177c).

Note: The Pacific Living Pizza Oven also has a smoke box.

Let’s Eat!

Blackened Salmon Garlic Butter Sauce

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
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http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Pacific Living Pizza Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/