If you are looking for the perfect seafood dish online, Then You Came to The Right Place, We Share With a 3 Delicious and Easy To Make for Any Occasion.

1 – Salmon That Has Been Candied And Smoked With An Orange Ginger Rub

  • The total time spent cooking is 2 hours and 10 minutes. 
  • Servings: 10.
  • Temperature of Smoke: Between 180 and 375 degrees Fahrenheit.

Ingredients:

  • Salmon fillet (4-lbs., 1.8-kg.) This is the Marinade.
  • a quarter of a cup of brown sugar Salt – ½ teaspoon The Comma
  • Two teaspoons’ worth of minced garlic Ginger root, freshly grated, one teaspoon Orange zest, grated, one-half of a teaspoon 12 of a teaspoon of chili powder 
  • One-half of a teaspoon of cayenne pepper The Shine of It
  • A dash of red wine, or two teaspoons of Dark rum – 2 tablespoons 1 and 12 cups of brown sugar One cup of honey.

Directions:

  1. First, combine the salt and the brown sugar, and then rub the mixture all over the salmon fillet. Allow it to sit undisturbed for about an hour, or until the sugar has completely dissolved.
  2. Mix together minced garlic, grated fresh ginger, orange zest, chili powder, and cayenne pepper as you wait. Combine thoroughly.
  3. After applying the spice mixture on the salmon fillet in a rubbing motion, put it aside.
  4. After plugging in the pellet smoker, you should next load up the hopper with pellets. Turn on the light by flipping the switch.
  1. The smoker should be prepared for indirect heat, and then the temperature should be adjusted to 225 degrees Fahrenheit (107 degrees Celsius).
  2. Put the salmon that has been seasoned into the pellet smoker and let it smoke for two hours.
  1. Combine the dark rum, honey, and brown sugar with the red wine, then mix until the sugar is dissolved.
  2. In the course of the smoking process, the honey mixture should be basted over the salmon fillet on many occasions.
  3. Remove the smoked salmon from the Pellet smoker as soon as it begins to flake, and place it on a plate that is intended for presenting.
  4. Serve, and have fun with it!

2 – Tuna Belly Rubbed With Lime And Smoked Juicy

  • Timing for cooking is 2 hours and 10 minutes. 
  • Servings: 10 servings.
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit.

Ingredients:

  • Tuna belly (3-lb., 1.4-kg.) This is the Marinade.
  • Two freshly squeezed limes Two teaspoons of white sugar a tablespoon and a half of brown sugar Pepper, one-half of a teaspoon
  • A tablespoon’s worth of soy sauce 
  • Sriracha sauce – 2 teaspoons

Instructions:

  1. After slicing the limes in half lengthwise, pour their juice over the belly of the tuna. Marinate the tuna belly in the juice for ten minutes to bring out its natural flavor.
  2. In the meanwhile, stir together white sugar, brown sugar, pepper, soy sauce, and Sriracha sauce in a separate bowl until thoroughly combined. 
  3. After washing and rinsing it, dry the tuna belly with a paper towel. 
  4. After that, make sure the Pellet smoker is turned off and then load the hopper with pellets. Turn on the light by flipping the switch. The smoker should be prepared for indirect heat, and then the temperature should be adjusted to 225 degrees Fahrenheit (107 degrees Celsius).
  5. After the Pellet smoker has reached the required Smoke Temperature, put the seasoned tuna belly inside of it and wait for it to finish heating up.
  6. After smoking the tuna belly for two hours, or until it flakes, remove it from the smoker after it has reached the desired doneness.
  7. Serve, and have fun with it!

3 – Mackerel Smoked In Lemon Butter And Served With A Brine Made From Juniper Berries

  • The total time spent cooking is 2 hours and 10 minutes. 
  • Servings: 10 servings
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit

Ingredients:

  • Mackerel fillet (4-lbs., 1.8-kg.) The brine itself 
  • 4 glasses of ice-cold water
  • Mustard seeds – 1 tbsp
  • Juniper berries, dried, one tablespoon’s worth
  • The equivalent of three bay leaves One tablespoon of salt Two teaspoons of the Glaze Butter are required. Lemon juice – 2 teaspoons

Directions:

  1. A container should be filled with cold water, then seasoned with salt, bay leaves, dried juniper berries, and mustard seeds, and then the mixture should be stirred well.
  2. After soaking for about twenty minutes in the brine mixture, wash and rinse the mackerel fillet after adding it to the mixture. The mackerel should be patted dry.
  3. After that, make sure the Pellet smoker is turned off and then load the hopper with pellets. Turn on the light by flipping the switch.
  4. The smoker should be prepared for indirect heat, and then the temperature should be adjusted to 225 degrees Fahrenheit (107 degrees Celsius).
  5. Put the mackerel that has been salted on a piece of aluminum foil, and then spread butter all over it.
  6. The fillet of mackerel should first be drizzled with lemon juice, then wrapped in aluminum foil.
  7. Smoke the mackerel that has been wrapped for a total of two hours, or until it flakes, and then take it from the smoker after it is finished. Unwrap the smoked mackerel, and place it on a serving platter. Enjoy!