Smoked Salmon
Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.
Servings: 4 servings
Cost: $20
Equipment
Ingredients
- 1 ½ pounds salmon fillet, pin bones removed We recommend using King Salmon (Chinook).
- 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.
Video
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. When it is done, you can have your servings pulled right off.
Nutrition
Calories: 322kcal | Carbohydrates: 1g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 599mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
