Smoking a complete salmon fillet may sound like an enormous job, nevertheless it’s surprisingly straightforward! And the outcomes are completely value it. We maintain ours easy with only a few seasonings and smoke the fillet over a mattress of recent lemon slices. This recipe seems completely tender, flaky salmon with a touch of citrus and all of the smoky taste.
Make it a meal with a aspect of Grilled Asparagus and our Mediterranean Chickpea Salad.
Why Our Recipe
- Straightforward prep with easy seasonings to smoke a complete salmon fillet.
- Smoked low and gradual for tender, flaky salmon each time.
- Smoked over a mattress of lemon slices to infuse the salmon with a bit citrus.
This recipe retains it easy so the salmon will be the star. Whether or not you’re making it for a weekend dinner or exhibiting off at your subsequent yard cookout, we’ll stroll you thru precisely season, prep, and smoke your fillet for restaurant-quality outcomes at house.
Ingredient Notes
- Salmon Fillet: Search for a 2 to 3-pound skin-on fillet, ideally wild-caught if yow will discover it. If you happen to desire skinless, you possibly can take away it earlier than smoking, however the pores and skin helps maintain all the things collectively and makes it simpler to deal with.
- Olive Oil: Helps the seasonings stick and retains the floor of the salmon from drying out whereas it smokes.
- Garlic Powder: Provides only a trace of savory, with out overpowering the salmon.
- Kosher Salt: Supplies extra even seasoning than desk salt. If you happen to’re utilizing desk salt as a substitute, cut back to three/4 teaspoon.
- Black Pepper: Freshly floor offers you the most effective punch of taste, however pre-ground works simply high quality right here too.
- Lemons: Sliced and laid below the salmon on the smoker grate. They add a refined citrus taste and in addition maintain the fish from sticking.
Prepping Your Salmon
Earlier than you season the salmon, do your self a favor and take a minute to examine for pin bones. They do try to take away all of them earlier than they promote you the fillet, however each every so often they miss some.
Run your fingers calmly over the floor of the fillet and also you’ll really feel them in the event that they’re there. Use your fingers, tweezers, or perhaps a clear pair of needle-nose pliers to tug them out. It’s a fast step that makes an enormous distinction when it’s time to serve.
Pores and skin on or Off
In case your fillet has pores and skin, you possibly can depart it on or take it off. We like to depart it on whereas smoking, nevertheless it’s actually as much as you, and it’s not an enormous deal in case your fillet is already skinned. The pores and skin helps maintain the fish collectively and makes it simpler to maneuver round, which is just a bit profit for getting it on and off the smoker.
Pellet Suggestions
For salmon, you wish to use a mild-flavored wooden in order that it doesn’t overpower the fish. Our go-to suggestion goes to be candy fruit woods.
Apple or Cherry Pellets: These give a gentle, fruity smoke. Apple and cherry collectively are a fantastic combo for salmon. You get clear smoke, a contact of sweetness, and a gorgeous golden colour on the fillet.
Maple Pellets: A bit of sweeter and richer than apple or cherry. Nice in order for you a barely deeper taste in your salmon.
Lemon Slices
These lemon slices aren’t simply there to maintain the salmon from sticking. They decide up smoke taste too! As soon as the salmon’s accomplished, the lemons shall be barely softened and infused with smoky citrus goodness.
You possibly can serve them proper alongside the salmon to make all of it fairly, and even squeeze out any of the juice excessive simply earlier than serving.
Storage & Reheating Directions
Refrigerate leftover smoked salmon in an hermetic container for as much as 3 days.
To Reheat within the Oven: Place the salmon in a baking dish. Cowl with foil and heat at 275°F for about 10 to 12 minutes, simply till heated by. Watch out to not overheat—it’s straightforward to dry out fish!
Smoked salmon can be nice served chilly. Attempt flaking it into salads, utilizing it for sandwiches.