South Beach Smoked & Seared Salmon

Ingredients

• 3 (6 oz) salmon fillets, skin-on
• 2 tbsp mayonnaise
• 3 tbsp Salted Perfection South Beach Select Blend
• 1 tbsp olive oil (for the grate or pan)
• Lemon wedges, for serving

Instructions

1. Fire up your pellet grill to 225°F. If you have a 'Super Smoke' mode, turn that on. We want flavor first, heat second.
2. Pat the salmon fillets completely dry with paper towels. Moisture is the enemy of a good crust.
3. Brush a thin layer of mayonnaise over the flesh side of each fillet. This acts as our binder and keeps the fish moist during the smoke.
4. Generously coat the flesh side with Salted Perfection South Beach Select Blend. Don't be shy; the turmeric and sage need to stand out.
5. Place the salmon directly on the grill grates, skin-side down. Close the lid and smoke for about 45 to 60 minutes, or until the internal temperature reaches 115°F.
6. Remove the salmon from the grill and set it aside on a plate.
7. Crank your pellet grill up to High (450°F or higher). If you have a sear plate or a cast iron skillet, get that heating up inside.
8. Once the grill is roaring hot, brush the grate or skillet with olive oil. Place the salmon flesh-side down for just 1–2 minutes to get a quick, caramelized sear. We aren't cooking it through here, just finishing the surface.
9. Flip carefully if you want to crisp the skin for a minute, then pull it off once the internal temp hits 125°F for medium-rare or 130°F for medium.
10. Let it rest for 5 minutes before serving with fresh lemon wedges. DUNZO!