01/25/2026
Brown Sugar Hickory Smoked Salmon 🎣
This wholesome meal is a perfect blend of savory and sweet. It’s nutrient dense and works great for our dairy and soy free dietary needs!
Recipe for the full meal included below.
•2 skinless salmon filets
•2 red potato’s
•Asparagus
•Izzio Bakery Rosemary and Garlic Focaccia
•Organic extra virgin olive oil
•Salt
•1/4 cup Brown sugar
•1/2 tsp smoked paprika
•1/4 tsp onion powder
•1/4 tsp garlic powder
•Hickory wood pellets
-Load hickory wood pellets and set smoker to 225 degrees
(**Note, if not using a smoker for this recipe then I recommend cooking salmon in oven at 375 degrees**)
-Combine brown sugar, smoked paprika, garlic powder and onion powder then season salmon generously, saving some of the seasoning for the asparagus later
-Place salmon in smoker and cook at 225 degrees for approximately 3 hours, or until reaching an internal temperature of 140-145 degrees
-When salmon reaches 130-135 degrees, place potato’s to boil
-While potato’s are boiling spread asparagus on baking pan, leaving room for the potatoes, and drizzle with extra virgin olive oil then season with remaining seasoning left over from salmon
-When potato’s are fully cooked remove from water and use a bowl to smash potato’s, place on pan with asparagus then drizzle olive oil on top and sprinkle with salt
-Broil asparagus and potatoes on high for approximately 8-10 minuets or until asparagus is done and potato skin is slightly crispy, monitor closely on broil to prevent over cooking
-Remove salmon from smoker at 140-145 degrees internal temp
-Recommend toasting Izzio Bakery bread per package instructions as desired
Enjoy ❤️