INGREDIENTS
– Pack of Cedar Smoking Chips from Humos Argentina
– Soy sauce
– Honey
– Olive oil
– Garlic
– Salt
– Ground black pepper
– 2 sweet potatoes, wrapped in aluminum foil
– 1 salmon fillet
INSTRUCTIONS
1. Light the Kamado Argentino and stabilize the temperature at 180°C.
2. Soak the cedar smoking chips for a minimum of 30 minutes before cooking.
3. Bake the sweet potatoes first for 30 minutes before starting with the salmon.
4. Marinate the salmon fillet with soy sauce, honey, garlic salt, and ground black pepper.
5. Place the smoking chips, and when they start to smoke, place the salmon on a Kamado Argentino cedar plank, brush it with olive oil, and place it on the grill until it begins to smoke.
6. Cook for about 30-40 minutes until it loses its gloss and takes on a marbled color.
7. When serving, you can garnish it with aromatic herbs, dill, roasted slices of lemon or orange, etc.