Smoking a full salmon fillet may seem like a great task, but it is surprisingly easy! And the results are absolutely worth it. We keep our simple with a few seasonings and smoke the fillet on a bed of fresh lemon slices. This recipe is perfectly tender and shaky salmon with a pinch of citrus fruits and all the smoky flavor.
Make a meal with one side of grilled asparagus and our Mediterranean chickpea salad.
Because our recipe
- Easy preparation with simple condiments to smoke an entire salmon fillet.
- Low and slowly flowed for tender and shaky salmon every time.
- Smoked on a bed of lemon slices to instill salmon with a little citrus.
This recipe keeps it simple so that salmon can be the star. Whether you are doing it for a weekend dinner or that you get to escape your next hob in the courtyard, we will guide you exactly like seasoning, preparing and smoking the fillet for the results of the quality of the restaurant at home.
Note ingredients
- Salmon fillet: Search a fillet for the skin from 2 to 3 pounds, ideally captured in nature if you can find it. If you prefer the skin, you can remove it before smoking, but the skin helps to keep everything together and makes it easier to manage.
- Olive oil: It helps condiments to attack and prevents the salmon surface from drying while smoking.
- Garlic powder: It adds only a pinch of salty, without overwhelming the salmon.
- Kosher salt: It provides more uniform seasons of table salt. If you use table rooms instead, reduce 3/4 spoon.
- Black pepper: As soon as it is ground gives you the best punch of flavor, but the lean also works well here too.
- Limoni: Sliced and laid under the salmon on the smoker’s grid. They add a subtle taste of citrus fruits and also prevent fish from attacking.
Prepare your salmon
Before seasoning the salmon, do a favor and take a minute to check the presence of bones. They try to remove them all before the fillet will come, but every now and then they are missing a little.
Run the fingers slightly on the surface of the fillet and you will hear them if they are there. Use your fingers, tweezers or even a clean pair of nose calipers to pull them out. It is a rapid step that makes a big difference when it’s time to serve.
Leather on or off
If your fillet has the skin, you can leave it on or remove it. We like to leave it on while smoking, but it really depends on you, and it is not a big problem if your fillet is already shake. The skin helps to keep the fish together and makes it easier to move, which is only a small advantage to put it forward and outside the smoker.
Pellet recommendations
For salmon, you want to use a gentle taste wood so that the fish does not overwhelm. Our reference recommendation will be the sweet fruit forest.
Apple or cherry pellets: These give light and fruity smoke. Apple and Cherry together are an excellent combination for salmon. Get clean smoke, a touch of sweetness and a beautiful golden color on the fillet.
Bedy pellets: A little sweeter and richer in apple or cherry. Excellent if you want a slightly deeper flavor on your salmon.
Slices of lemon
Those slices of lemon are not only there to prevent salmon from attacking. They also collect the flavor of smoke! Once the salmon is finished, the lemons will be slightly softened and infused with goodness of smoky citrus fruits.
You can serve them right next to the salmon to make everything nice, or even squeeze any juice above the top just before serving.
Stiring and heating instructions
Refrigerate leftovers smoked salmon in an airtight container up to 3 days.
Heat in the oven: Put the salmon in a pan. Cover with a sheet and heat 275 ° F. about From 10 to 12 minutesonly until I’m heated. Be careful not to overheat: it is easy to dry the fish!
The smoked salmon is also a great servant served. Try to flaking it in salads, using it for sandwich.
