Easy and Tender Smoked Salmon Fillet

Easy and Tender Smoked Salmon Fillet

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

Course Entree

Cuisine American, bbq, seafood

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

Prep Time 5 minutes

Cook Time 1 hour

Resting Time 10 minutes

Total Time 1 hour 15 minutes

Servings servings

Calories 322kcal

Author Mary Cressler | Vindulge

Cost $20

Ingredients

1 -1.5 lbs salmon fillet, pin bones removed we used Copper River Salmon
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon fresh ground pepper

Instructions

Preheat smoker to 225 degrees using fruit wood (like cherry or apple).
Prep and clean salmon, and pat dry.
Season flesh side of salmon with the Dijon mustard, salt and pepper.
Place on smoker and cook until the internal temperature of the salmon reaches 140 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.
Remove from smoker and let sit for 10 minutes. Slice up and serve.

Video

Notes

Catering trick: Prior to smoking if you want to portion out the filet, run a sharp knife lengthwise along 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