Dinner is ready with just four ingredients and less than half an hour with this recipe for wood-fired salmon. Your favorite flavor of our BBQ sauce compliments the wood-smoked flavor, and chopped parsley adds a fresh brightness.
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1 whole salmon filet, farm raised*
2 Tbsp. Head Country Championship Seasoning, Sweet & Spicy
1/3 C. Head Country Bar-B-Q Sauce
Fresh parsley, chopped
Prepare grill (I use my Traeger): Turn the grill onto SMOKE for 5 minutes and leave the lid open. After 5 mins, turn the grill to 325°F.
Line grill with a sheet of foil. (If using a charcoal grill, set up for two-zone grilling by stacking coals on one side of the grill. Add your favorite wood chips over the top of the coals.)
Once preheated, place salmon on foil and brush with Head Country Bar-B-Q Sauce. Then, season with Head Country Championship Seasoning, Sweet & Spicy.
Cook for 20-28 minutes depending on the size of your salmon. (If using a charcoal grill, cook salmon on the side opposite where the coals are stacked.) Use a thermometer probe to check for doneness. It should read 145°F.
*I recommend to use farm-raised salmon, as they tend to be a little more fatty and yield a more juicy piece of salmon. Feel free to use wild caught, just be pragmatic about the cooking time.
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