I had some lemon pepper smoked salmon last week and would like to try to make some similar. I smoke lots of salmon, but have never tried using lemon pepper. Would I add it to the brine or put it on during cooling off time? Anybody got a recipe to share?

I'd guess you could sprinkle on lightly at the start of the cook.

Some very thin slices of lemon over it work well.

Look for Jim Minions or Cardogs salmon recipe on the recipe forum.

Cardog's Salmon

It is a dandy,and you can substitute where you need to.

The way we do it at Barnhills was to brush melted butter over the salmon then coat it with the lemonpepper and after it was done put a dill sauce over it with sliced lemons.

Cliff, are you putting the butter and lemon pepper on before smoking? Are you brining the fish at all? I'm assuming you're smoking, but after re-reading your post I'm wondering if you're cooking it in an oven?

Howdy Cliff,

We are also in Satellite

You could add to the brine and then sprinkle on some before grilling. I am not sure how it would hold up smoking for extended period of time. Mostly I have seen it used grilling at a med/high pit temp.
I would use a light flavored wood like alder or apple.
Jim

Your right we were. But don't see why you can't do the samething but maybe omit the butter. The only other time I smoked a salmon was when I was stationed in Alaska and we had a very large walk in smoker there that we built. Hi Tom glad to see someone from this small place.

Hey Cliff,

What do you mean "small place".

We Cookshack folks figure this is close to the center of the bbq universe.

By the way,Jim Minion can cook about anything,and his salmon technique is the most stolen one in the smokin' world.

I have also been known to steal his sirloin tip,etc. cut,and have passed it around to great acclaim.

We have probably also stolen several other things,that Jim has been gracious enough to share.