Smoked Salmon Fillet - The Keep At Residence Chef

Smoking a complete salmon fillet would possibly sound like a giant job, but it surely’s surprisingly simple! And the outcomes are completely price it. We maintain ours easy with only a few 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 aspect of Grilled Asparagus and our Mediterranean Chickpea Salad.

Why Our Recipe

Straightforward 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 exhibiting 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 house.

Ingredient Notes

Salmon Fillet: Search for a 2 to 3-pound skin-on fillet, ideally wild-caught if you’ll find it. If you happen to choose skinless, you may take away it earlier than smoking, however the pores and skin helps maintain the whole lot 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. If you happen to’re utilizing desk salt as an alternative, scale back to three/4 teaspoon.
Black Pepper: Freshly floor offers you one of the best punch of taste, however pre-ground works simply effective right here too.
Lemons: Sliced and laid beneath the salmon on the smoker grate. They add a delicate citrus taste and likewise maintain the fish from sticking.

Prepping Your Salmon

Earlier than you season the salmon, do your self a favor and take a minute to verify for pin bones. They do attempt to take away all of them earlier than they promote you the fillet, however each occasionally they miss some.

Run your fingers frivolously 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 drag them out. It’s a fast step that makes a giant 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 depart it on whereas smoking, but it surely’s actually as much as you, and it’s not a giant 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 wish to use a mild-flavored wooden in order that it doesn’t overpower the fish. Our go-to suggestion goes to be candy fruit woods.

Apple or Cherry Pellets: These give a light, fruity smoke. Apple and cherry collectively are a fantastic combo for salmon. You get clear smoke, a contact of sweetness, and a ravishing golden colour on the fillet.

Maple Pellets: A bit of sweeter and richer than apple or cherry. Nice in order for you a barely deeper taste in your salmon.

Lemon Slices

These lemon slices aren’t simply there to maintain the salmon from sticking. They choose up smoke taste too! As soon as the salmon’s finished, the lemons shall be barely softened and infused with smoky citrus goodness.

You’ll be able to 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 via. Watch out to not overheat—it’s simple to dry out fish!

Smoked salmon can be nice served chilly. Strive flaking it into salads, utilizing it for sandwiches.