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Smoked Salmon With Orange Amaretto Glaze!! A whole side of salmon, slowly smoked on fresh orange slices for a subtle citrus aroma. When the salmon reached a core temperature of around 35°C, I brushed it with a rich Orange Amaretto Glaze. From there it gently cooked through to 52°C, keeping it incredibly soft, juicy and perfectly flaky. Once off the grill, I gave it one final generous glaze for that sticky, sweet, slightly spicy finish. Slice it open and you get pure buttery salmon with layers of
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TikTokvantspit_privatebarbecue
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