Smoked Salmon Fillet - The Keep At House Chef

Smoking a complete salmon fillet would possibly sound like a giant job, however it’s surprisingly simple! And the outcomes are completely price it. We hold ours easy with just some 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 facet 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 sluggish for tender, flaky salmon each time.
Smoked over a mattress of lemon slices to infuse the salmon with a bit citrus.

This recipe retains it easy so the salmon might 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 learn how to season, prep, and smoke your fillet for restaurant-quality outcomes at dwelling.

Ingredient Notes

Salmon Fillet: Search for a 2 to 3-pound skin-on fillet, ideally wild-caught if yow will discover it. In the event you choose skinless, you may take away it earlier than smoking, however the pores and skin helps maintain all the things 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: Supplies extra even seasoning than desk salt. In the event you’re utilizing desk salt as a substitute, cut back to three/4 teaspoon.
Black Pepper: Freshly floor provides you the perfect punch of taste, however pre-ground works simply tremendous right here too.
Lemons: Sliced and laid beneath the salmon on the smoker grate. They add a refined citrus taste and in addition hold the fish from sticking.

Prepping Your Salmon

Earlier than you season the salmon, do your self a favor and take a minute to examine 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 calmly 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 go away it on whereas smoking, however it’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 need 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 an incredible combo for salmon. You get clear smoke, a contact of sweetness, and a phenomenal golden coloration on the fillet.

Maple Pellets: Slightly sweeter and richer than apple or cherry. Nice if you’d like a barely deeper taste in your salmon.

Lemon Slices

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

You may 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 by way of. 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.