This smoked salmon with lemon is a beautifully tender and flavorful dish, seasoned with Oden's Kitchen Catchin' Fish seasoning. Smoked with a hint of citrus from fresh lemon slices, the salmon develops a rich, smoky taste while staying moist and flaky. Perfect for any occasion, this dish is light, fresh and full of delicious natural flavors.
Instructions:
1. Prep the Salmon:
Rinse the salmon fillet under cold water and pat dry.
Trim and shape the fillet to your liking.
Lightly coat the salmon with extra virgin olive oil or dijon mustard.
2. Season the Salmon:
Generously rub Oden's Kitchen Catchin' Fish seasoning over the fillet.
Place lemon slices over the top.
3. Preheat the Smoker:
Preheat your smoker to 250°F/121°C.
Use a mild wood like alder or apple for a delicate smoke flavor.
4. Smoke the Salmon:
Place the salmon fillet on the cedar plank(s) skin side down.
Place cedar planks with the salmon on the preheated smoker grates.
Smoke the salmon for about 1 to 1.5 hours, or until the internal temperature of the thickest part of the salmon reach 130°F/54°C. Anything more than 130 tends to be too dry for me.
5. Optional Glaze:
During the last 15 minutes of smoking, brush the salmon with honey or maple syrup for extra sweetness.
6. Rest and Serve:
Remove the salmon from the smoker and let it rest for 5-10 minutes.
Garnish with fresh dill and serve with lemon wedges.
You can choose to smoke the salmon at a temperature of 225°F/110°. Cooking at 250°F/121°C will cook a little faster but the salmon will still come out tender! Enjoy!
RECIPE/INGREDIENTS
Prep time: 10 minutes
Cook time: 60 minutes
Rest: 10 minutes
3 lb Salmon Fillet (skin-on)
3-4 TBSP Oden's Kitchen Catchin' Fish seasoning. (Option to substitute or blend equal parts of All-Purpose for a little more spice and bold flavor)
2 lemons thinly sliced
2 TBSP Olive Oil or Dijon Mustard for binder
2 TBSP organic honey or maple syrup (optional for a touch of sweetness)
Fresh Dill (optional garnish)
1-2 Cedar Planks
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