Smoked Salmon

4.57 from 132 votes

Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.

Prep Time5

Cook Time1

Resting Time10

Total Time1 15

Course: Entree

Cuisine: American, bbq, seafood

Keyword: easy smoked salmon, how to smoke salmon, smoked salmon fillet, smoked salmon recipe, the best smoked salmon

Servings: servings

Author: Mary Cressler | Vindulge

Cost: $20

Equipment

1 Instant Read Thermometer

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