First, rinse the Salmon and pat it dry. Then, Brush with olive oil and sprinkle with salt and pepper.
6 oz Sockeye Salmon Filet, 2 Tbsp Olive Oil, 1/4 tsp Black Pepper, 1/2 tsp Sea Salt
Smoke the Salmon at 225 degrees for one hour, or until the Salmon reaches an internal temperature of 145 degrees.
Once the Salmon is done and has cooled slightly, use a fork to pull it into small pieces. Once pulled, add your mayo, Crystal Hot Sauce, Worcestershire Sauce, and seasonings.
1/2 Cup Mayo, 1 Tbsp Crystal Hot Sauce, 1/2 Tbsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp celery salt, 1/2 tsp paprika, 1 pinch Black Pepper
Mix well and squeeze the fresh lemon over the mixture. Stir again and top with red pepper flakes. Serve immediately with fresh veggies, crackers, or on a piece of Sourdough toast.
1 1/2 fresh lemon, 1 pinch Red Pepper Flakes