Smoked Salmon Fillet - The Keep At Residence Chef

Smoking a complete salmon fillet may sound like an enormous process, however it’s surprisingly straightforward! And the outcomes are completely price it. We maintain ours easy with just some seasonings and smoke the fillet over a mattress of contemporary 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 facet of Grilled Asparagus and our Mediterranean Chickpea Salad.

Why Our Recipe

Simple prep with easy seasonings to smoke a whole 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 little 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 displaying off at your subsequent yard cookout, we’ll stroll you thru precisely how you can season, prep, and smoke your fillet for restaurant-quality outcomes at residence.

Ingredient Notes

Salmon Fillet: Search for a 2 to 3-pound skin-on fillet, ideally wild-caught if you will discover it. In the event you want skinless, you may take away it earlier than smoking, however the pores and skin helps maintain every thing 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: Gives extra even seasoning than desk salt. In the event you’re utilizing desk salt as an alternative, scale back to three/4 teaspoon.
Black Pepper: Freshly floor offers you the most effective punch of taste, however pre-ground works simply positive right here too.
Lemons: Sliced and laid beneath the salmon on the smoker grate. They add a delicate 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 test for pin bones. They do attempt to take away all of them earlier than they promote you the fillet, however each now and again they miss some.

Run your fingers flippantly 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 may depart it on or take it off. We like to go away it on whereas smoking, however 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.

Overhead view of smoked salmon on a baking sheet.

Pellet Suggestions

For salmon, you need to use a mild-flavored wooden in order that it doesn’t overpower the fish. Our go-to advice goes to be candy fruit woods.

Apple or Cherry Pellets: These give a gentle, fruity smoke. Apple and cherry collectively are an excellent combo for salmon. You get clear smoke, a contact of sweetness, and a stupendous golden shade on the fillet.

Maple Pellets: A bit sweeter and richer than apple or cherry. Nice if you would like 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 achieved, the lemons can be barely softened and infused with smoky citrus goodness.

You may 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 also be nice served chilly. Attempt flaking it into salads, utilizing it for sandwiches.