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.
Servings 4 servings
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.
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.