Description
Perfect Smoked Salmon. Recipe for fresh smoked salmon fillet. Secrets to juicy and tender salmon.
Ingredients
Scale
- 1 ½ pounds salmon fillet, pin bones removed
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
Instructions
- Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).
- Season Salmon: Coat the flesh side of salmon with the Dijon mustard, and then season with salt and pepper.
- Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F). If you don’t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.
- Rest and Serve: Remove from smoker and let sit for 10 minutes. Slice and serve.
Notes
Catering hack: Before smoking, if you want to pre-portion out the filet, run a sharp knife lengthwise along the center of the salmon filet, taking care to not cut through the skin. Then make small cuts horizontally. Then season and cook.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Entree
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 322 kcal
- Sugar: 1 g
- Sodium: 599 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 31 mg
Keywords: smoked salmon, bbq, seafood, king salmon, hot smoked salmon