Smoked Salmon Fillet

Smoked Salmon Fillet is an easy Traeger dinner recipe that everyone will love. Light yet smoky flavor, it’s the perfect summer meal.

Today, we’re diving deep into the culinary delight that is Smoked Salmon Fillet. I cannot tell you enough how much I love a good smoked salmon.

I’ve got an easy recipe prepared that will absolutely knock your socks off. Imagine a succulent, tender piece of salmon, boasting a stunning, rich hue thanks to a wonderful smoking process. The result is a dish that promises flavor like no other!

It’s brimming with a smokiness that infuses every bite, beautifully offset by the fresh, bright notes of a simple squeeze of lemon. Smoking fish, for me, is probably one of the most enjoyable cooking experiences. Let’s take off on this flavorful journey together!

Smoking your own salmon fillet is a flavor adventure that rewards you with a delightful dish that’s sure to impress. The smoky, rich flavor of the salmon, the versatility of the dish, and the ease of the process make it a perfect venture for any home cook.

Whether it’s your first time or you’re a seasoned pro, each smoked salmon fillet is a chance to enjoy a truly special dining experience.

Remember, every bite of this salmon is not just food – it’s a story, a tradition, and a celebration of flavors. So, why wait? Fire up your smoker and let’s get that salmon fillet smoking!

Common Questions About Smoked Salmon Fillet

What is Smoked Salmon?

Smoked salmon is a preparation of salmon, typically a fillet, that has been cured and hot or cold-smoked.

What Temperature Should Salmon Be Cooked To?

For best results and food safety, the internal temperature of the salmon should reach 145 degrees F.

Do I Need To Brine Smoked Salmon?

While it’s not strictly necessary, using a wet or dry brine for your salmon fillet can help to enhance the flavors and improve the texture.

Storage

In our family, fresh salmon in the smoker will not last the night! It gets devoured faster than you can blink.

Refrigerator

In a glass container or wrapped tightly in plastic wrap, smoked salmon can last 2-3 days in the refrigerator.

Freezer

For longer storage, freeze your smoked salmon in an airtight container. It can keep for up to three months.

Tips

For the best flavor, go for wood chips from fruit trees for this recipe. Their wood has a certain sweetness that goes along with salmon really well.

• When using a dry brine, ensure to pat the fish dry with a paper towel before smoking.
• Thicker fillets take longer to smoke. Consider the amount of time you have before choosing your type of salmon.
• Use a meat thermometer for checking the internal temperature of the fish.
• Smoked salmon can have white stuff known as albumin. It’s harmless and can be easily scraped off.

Ingredients

Using simple ingredients is the best way to smoke salmon. If you get too complicated, you cover up the wonderful flavor that salmon has all on its own.

• Salmon fillet
• Olive oil
• Lemon juice
• Dijon mustard
• Honey
• Minced garlic
• Salt and pepper

How to Make Smoked Salmon Fillet

Oh, the aroma that will fill your yard as you smoke this fish! The smoke flavor has become one of my favorite things. For me, smoked salmon is the best salmon!

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper to create your marinade.
2. Place the salmon fillet in a shallow dish or resealable bag. Pour the marinade over the salmon coating evenly. Let the salmon marinate for 30 minutes.
3. Remove the salmon from the marinade and pat it dry with paper towels.
4. Preheat the smoker to 180°F.
5. Oil the grates of the smoker and then place the salmon filet directly onto the grates, skin side down.
6. Close the smoker up and let the fillet smoke for 1 to 1½ hours. Check for an internal temperature of 145°F or until the salmon meat flakes easily with a fork. (Cooking time will vary depending on the thickness and type of salmon)
7. Once the salmon is done, remove it from the smoker and allow it to rest for 5 minutes before serving.

Kitchen Supplies You’ll Need for Smoked Salmon Fillet

Don’t worry if you don’t have a fancy Traeger. Any decent electric smoker will work wonders on this fish. You’ve got this!

• Small bowl
• Paper towel
• Smoker or Traeger Pellet Grill
• Wood pellets (Apple, Cherry, or Signature Blend)
• Meat thermometer
• Serving platter

What to Serve With Smoked Salmon Fillet

Smoked salmon pairs wonderfully with fresh lemon slices, capers, or a creamy herb dip. For a heartier meal, consider serving it alongside a refreshing salad or roasted vegetables.

A crisp, dry white wine, such as Sauvignon Blanc or a dry Riesling, pairs wonderfully with smoked salmon.

Why You Should Make Smoked Salmon Fillet

Salmon is a super healthy meal, especially if you’re using wild salmon. Even if you’re not a fish person, this recipe is a great place to start!

• It’s a source of healthy fatty acids.
• With a Traeger smoker, it’s easy to achieve a delicious smoky flavor.
• It’s versatile, making it a great option for a classy brunch or a relaxed dinner.
• If you’re a home chef looking to up your game, smoking your own salmon will definitely impress!

Variations and Add-Ins for Smoked Salmon Fillet.

Try out different types of wood chips. Each one will give you just a little bit of a different flavor profile. This is all about finding the version you like best!

• Add a little sweetness by glazing the salmon with a mixture of brown sugar and maple syrup.
• Sprinkle with a dry rub for a flavor twist.
• For a touch of luxury, serve with a dollop of sour cream or cream cheese.

If you love this easy salmon recipe, you’re going to love these other ways to make salmon too. Please click each link below to find the easy, printable recipe!

More Great Smoker Recipes

Smoked Meatloaf

Smoked Bacon

Amazing Smoked Pizza

Smoked Honey

---

If you love this recipe for Smoked Salmon Fillet as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

---

---

---