Perfectly Smoked Salmon Fillet

This smoked salmon recipe transforms an ordinary fillet into a mouthwatering dish with incredible depth of flavor. The combination of Dijon mustard and a dry rub creates a perfectly seasoned crust while the slow smoking process ensures moist, flaky fish every time.

I discovered this method after years of overcooked salmon disasters, and it has become my foolproof technique. Even friends who claim they don't like salmon have requested the recipe after trying it at our summer gatherings.

Ingredients

• Salmon fillet 8 oz: Choose wild caught when possible for better flavor and nutrients. Look for firm flesh with vibrant color.
• Dijon mustard 1 teaspoon: Acts as both a flavor enhancer and helps the dry rub adhere perfectly to the salmon. Select a high quality brand for best results.
• Dry rub 2 to 3 teaspoons: The magic ingredient that creates a delicious crust. I prefer a blend with brown sugar, paprika and garlic powder. Adjust amount based on fillet size.

Step-by-Step Instructions

Preheat and prepare:

Turn your wood pellet grill to the smoke setting. This initial low temperature allows maximum smoke flavor to penetrate the salmon before cooking. Take the salmon out of the refrigerator 15 minutes before cooking to promote even cooking.

Apply the mustard base:

Thoroughly coat the flesh side of the salmon with Dijon mustard using the back of a spoon to spread it evenly. Be sure to cover the edges too as this helps seal in moisture and creates a perfect surface for the dry rub to adhere to.

Season generously:

Sprinkle the dry rub over the mustard coated surface creating a thin even layer. Press gently to ensure it sticks to all surfaces. The combination of mustard and rub will create a delicious crust during cooking.

Position and set temperature:

Place the salmon skin side down directly on the grill grates. Immediately adjust your grill temperature to 225 degrees. The skin protects the delicate flesh while imparting a rich smoky flavor.

Smoke to perfection:

Allow the salmon to smoke for approximately 1 hour undisturbed. The exact time may vary depending on the thickness of your fillet. Cook until the internal temperature reaches 145 degrees at the thickest part using an instant read thermometer.

Rest and serve:

Remove from the grill and let the salmon rest for 5 minutes. This allows the juices to redistribute throughout the flesh ensuring maximum moisture. Serve with lemon dill yogurt sauce for a bright complement to the rich smoky flavors.

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The first time I served this at a family gathering, my salmon skeptic brother in law took seconds and then asked for the recipe. The wood smoke flavor combined with the subtle sweetness from the rub creates a truly memorable dish that converts even the most hesitant fish eaters.

Wood Pellet Selection

The type of wood pellets you choose significantly impacts the final flavor profile of your smoked salmon. Fruit woods like apple or cherry impart a subtle sweetness that beautifully complements the natural flavor of salmon. Hickory creates a more robust traditional smokiness while alder provides a classic Northwest style salmon smoke. I personally prefer a blend of cherry and alder for the perfect balance of sweetness and authentic smoke flavor.

Making Ahead and Storage

Smoked salmon keeps remarkably well making it perfect for meal prep. Store cooled salmon in an airtight container in the refrigerator for up to 3 days. For longer storage freeze individually wrapped portions for up to 2 months. To reheat gently warm in a 275 degree oven until just heated through about 10 minutes. Avoid microwaving which can dry out the delicate flesh. Cold leftover smoked salmon makes an incredible addition to salads, pasta dishes, or breakfast bagels.

Serving Suggestions

This versatile smoked salmon pairs beautifully with a variety of sides. For a complete meal serve alongside roasted asparagus, fingerling potatoes, or a simple arugula salad with lemon vinaigrette. The smoky richness of the salmon balances perfectly with acid forward sides like pickled vegetables or a bright citrus salad. For an elegant appetizer serve chilled slices with capers, thinly sliced red onion, and creme fraiche on toasted crostini.

Customizing Your Dry Rub

While my basic dry rub works wonderfully you can easily customize the flavor profile to suit your preferences. For a spicier version add cayenne pepper or chipotle powder. Enhance the sweetness with a touch more brown sugar or maple sugar. Fresh herbs like dill or thyme can be added just before serving for brightness. Experiment with different combinations to create your signature salmon rub adding spices like cumin, coriander, or even a touch of cinnamon for unique flavor variations.

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Frequently Asked Questions

→ What temperature should the smoked salmon reach?

The salmon should reach an internal temperature of 145°F at its thickest part to ensure it's fully cooked while remaining moist and tender.

→ Can I use a different type of grill?

While a wood pellet grill provides optimal smoke flavor, you can adapt this technique to other smokers or even a charcoal grill with wood chips. The key is maintaining the low temperature (225°F) and generating sufficient smoke.

→ What's in the dry rub for the salmon?

The referenced dry rub typically contains a balanced blend of salt, brown sugar, paprika, garlic powder, and other complementary spices that enhance the salmon's natural flavors without overpowering them.

→ Why is Dijon mustard applied before the dry rub?

The Dijon mustard serves as a binding agent that helps the dry rub adhere to the salmon. It also adds a subtle tangy flavor that complements the fish and creates a wonderful crust during smoking.

→ How long should the salmon rest before serving?

Let the smoked salmon rest for 5 minutes after removing it from the grill. This allows the juices to redistribute throughout the fish, resulting in more flavorful and moist salmon.

→ What goes into the lemon dill yogurt sauce?

The lemon dill yogurt sauce typically contains Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. This bright, tangy sauce perfectly complements the rich, smoky flavor of the salmon.