OLD 66 Smoke-Roasted Tarragon Salmon Filet

3 - 4 Servings

1 – 3 to 4 lb. Salmon filet

2 – Tbsp. Dried Tarragon

2 – 3 Tbsp. EV Olive Oil

Kosher Salt (to taste)

Cracked Black Pepper (to taste)

  • Preheat the OLD 66 Drum Smoker (temp. of 250° F to 275° F is best).
  • Brush EV Olive Oil on both sides of Salmon Filet
  • Salt Filet (both sides to taste)
  • Apply Cracked Black Pepper (both sides to taste).
  • Apply Dried Tarragon (both sides).
  • Place Salmon Filet on the center of the OLD 66 Drum Smoker Cooking Grid.
  • Smoke-Roast Salmon Filet to a Medium-Rare to Medium internal temperature range (use a fork to determine internal “doneness”).
  • Once finished, serve immediately.


  • Smoking wood chunks (such as Cherry, Apple or Grape Vine) added to the charcoal prior to Smoke-Roasting, will add additional “flavor” to the Salmon.