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Smoked Cajun Salmon

Starting with fresh salmon fillets, I strip off the skin and extra fat.

Then I slice into portion size and arrange on a cedar plank lightly coated in olive oil. 5-6 portions per plank are then sprinkled with a sweetened Cajun style seasons.

Let smoke for 30-40 minutes and serve with lemon wedges.

A great salad topper cold!

All meats are supplied by Meadow Meat Co. in Middletown, CT and are also available to purchase by the pound (precooked and frozen). Pitmaster Chad Cyr is certified and insured.


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