Smoked Salmon with TexasBBQRub Sugar-Free Texas Grilling Magic
A simple, elegant smoked salmon using the Sugar-Free Texas Grilling Magic rub. Fruit wood smoke and a squeeze of lemon are all you need alongside the rub to produce restaurant-quality fish at home.
This recipe uses
Texas Grilling Magic
Over 16 fresh ingredients, NO SUGAR. Perfect for high-heat grilling. Keto and low-carb friendly.
Shop Texas Grilling Magic →Ingredients
- 1-2 lb fresh salmon fillet (skin-on)
- 1/3 cup TexasBBQRub Sugar-Free Texas Grilling Magic
- 1 Tbsp olive oil (optional, for surface)
- 1 lemon, halved
- 1 large sheet aluminum foil
- 2-3 oz wood chunks (apple or cherry)
Instructions
- Prep the Fillet: Pat salmon dry, place skin-side down on a clean board. Lightly drizzle olive oil (optional) and rub evenly with 1/3 cup TexasBBQRub. Let rest 20 min while you preheat the smoker.
- Preheat Smoker: Set indirect heat to 225-250 degrees F. Add apple or cherry wood chunks for a mild, fruity smoke.
- Wrap and Place: Lay a sheet of foil on the grill grate, then lay the seasoned salmon skin-side down on the foil. Close the lid.
- Smoke: Cook 35-45 min, or until the thickest part reaches 145 degrees F and flakes easily with a fork.
- Finish and Serve: Remove from smoker, squeeze fresh lemon over the top, let rest 3-5 min. Slice into portions and serve hot or at room temperature.
Bill's Pitmaster Tips
- Texas Grilling Magic is sugar-free, which is perfect for fish — sugar burns fast on delicate proteins.
- Keep it on the foil. Salmon sticks to grates and you'll lose half your fish.
Pro Tips
- Apple or cherry wood adds a subtle sweetness that balances the rub savory notes without any added sugar.
- Keeping the salmon on foil helps retain juices and makes cleanup a breeze.
- Add a few sprigs of fresh dill or a thin slice of orange on the foil for a bright aromatic hint.
- Use an instant-read probe; once the internal temp hits 145 degrees F, the fish is done and safe to eat.
- A short rest lets the juices redistribute, giving a moist bite every time.
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