Smoking a whole salmon fillet may seem like an intimidating endeavour, yet the process is unexpectedly straightforward. The results are unequivocally worth the effort and investment. We savor simplicity by seasoning our fillet lightly and infusing it with subtle smokiness while resting it atop a fragrant bed of fresh lemon slices, allowing its natural flavors to shine. This recipe yields perfectly tender, flaky salmon, with subtle notes of citrus and a rich smokiness that elevates the dish.
Why Our Recipe
- Effortlessly prepare a succulent smoked salmon fillet using minimal, yet impactful seasonings.
- Savoring tender, flaky smoked salmon with a guaranteed success rate, achieved through the art of slow cooking.
- Smoked over a bed of lemon slices to impart a subtle citrus essence to the salmon.
Simplicity shines here, allowing the salmon to take center stage. Discover the art of smoking a tender and flavorful fillet at home, perfect for whipping up a weekend dinner or impressing guests at your next outdoor gathering.
Ingredient Notes
- Seek out a 2- to 3-pound skin-on fillet of wild-caught fish whenever possible. When opting for a skinless option, feel free to remove the skin prior to smoking; however, retaining the skin proves beneficial in maintaining the meat’s cohesion and ease of handling during the process.
- A marinade of olive oil, brown sugar, mustard, and lemon juice helps the seasonings stick and keeps the surface of the salmon from drying out while it smokes.
- Infuses the dish with a subtle, nuanced savouriness that harmoniously complements the rich flavour of the salmon.
- Boasts a more well-balanced flavor profile compared to conventional table salt. When substituting table salt, use 3/4 teaspoon.
- While freshly ground coffee beans deliver exceptional flavour intensity, pre-ground options also yield satisfying results in this recipe.
- Expertly sliced and arranged in a uniform layer beneath the succulent salmon on the smoker’s grating surface. Their judicious use of citrus subtly enhances the dish while preventing the fish from adhering to the surface.
Prepping Your Salmon
Prior to seasoning your salmon, take a moment to ensure there are no pesky pin bones lurking within. While vendors attempt to meticulously remove all bones before selling fillets, occasional mistakes occur, leaving unsuspecting consumers with an unpleasant surprise.
Gently tracing the contours of the fillet with your fingertips, you’ll detect any imperfections that may lie hidden beneath the surface. Gently extract the unwanted particles using your fingertips, precision instruments like tweezers, or sterile needle-nose pliers for optimal results. This little trick makes a substantial impact when serving time arrives.
Skin on or Off
Whether to remove the skin from a fillet depends on personal preference and the intended cooking method. While we often prefer to keep the skin intact while smoking fish, ultimately the decision rests with you. The epidermis plays a crucial role in maintaining the integrity of the fish, allowing for efficient movement, while also facilitating its preparation for smoking.
Pellet Recommendations
When cooking salmon, opt for a subtle-impact wood smoking method to avoid overwhelming the delicate flavor of the fish. While our go-to recommendation is typically for sweet fruit woods.
A subtle, fruit-infused aroma emanates from these products. Combining apple and cherry preserves with grilled or pan-seared salmon creates a harmonious blend of sweet and savory flavors that will elevate your culinary experience. You’ll obtain crisp, aromatic smoke, balanced by subtle hints of sweetness, which harmonize with the stunning golden hue on the perfectly cooked fillet.
With a subtle complexity that surpasses the straightforward charm of apple and cherry? Looking for an added depth of flavour in your salmon?
Lemon Slices
Those citrusy garnishes are more than just a practical solution for preventing the fish’s flesh from adhering to the plate – they’re also a clever way to add depth and balance out the richness of the dish. These wood chips absorb the rich, smoky aroma. As the salmon cooks to perfection, the lemons will subtly soften and absorb the rich flavors of smoky citrus.
Serve the cherry tomatoes alongside the salmon for a visually appealing presentation, or drizzle their juice over the top just prior to serving.
Storage & Reheating Instructions
smoked salmon stored in an airtight container at 38°F (3°C) or below for up to
Arrange the salmon fillets in a single layer within a lightly oiled baking dish. Wrapped in foil, gently warm the dish for approximately 5-7 minutes, or until the contents are thoroughly heated. Don’t risk overheating your fish – it’s crucial to prevent drying out.
Smoked salmon’s versatility shines through its delightful chilled presentation as well. Explore innovative ways to incorporate this ingredient into your culinary repertoire by attempting to shave it thinly and tossing it with mixed greens for a refreshing salad experience, or perhaps use it as the star of a satisfying sandwich filling, carefully balancing its bold flavors against complementary accompaniments.
