This scrumptious Honey Pecan Smoked Salmon is one of my wife’s and my favorite recipes. We enjoy this for athomedatenights regularly, as it’s fancier than my usual BBQ recipes. I use two of my bestselling rubs and one of the best condiments to create a flavor profile with pizzazz.

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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Pecan Rub https://bit.ly/2YtgJAf
• Heath Riles BBQ Honey Rub https://bit.ly/2FipF5y
• Traeger Ironwood 885 Grill https://bit.ly/3oCvyhN
• Traeger Pecan Pellets https://bit.ly/3uijuG0
• Mike's Hot Honey https://amzn.to/34pZmqk
• Butcher Paper https://amzn.to/3rrUI4x
• Thermapen One https://bit.ly/43qX2Za

INGREDIENTS:
• Salmon (approximately 2 lbs)
• Olive Oil
• Heath Riles BBQ Honey Rub
• Heath Riles BBQ Pecan Rub
• Mike's Hot Honey (or any hot honey of your choice)

DIRECTIONS:
1. Get your Traeger grill, or grill of choice, up to temp of approximately 275º
2. Place salmon on butcher paper
3. Coat your salmon in olive oil
4. Season your salmon with Heath Riles BBQ Honey and Pecan rubs
5. Place salmon with butcher paper on your grill for approximately 30 minutes, or until the internal temperature reaches 117º or 118º
6. Glaze salmon with Mike's Hot Honey, or honey of your choice.
7. Allow salmon to continue cooking until internal temperature of 125º is reached
8. Once your salmon is off the grill, let it rest for approximately 10 minutes.

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Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ!   / shootinthequeheathriles  

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.

Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• AwardWinning Rubs, Sauces, Marinades, and Injections

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