11/25/2022 – This was the best smoked salmon I have made and the easiest. The method is presented here by a cook who caters events and this is her most often requested dish.
Instructions
- Preheat the smoker to 225 degrees using Recteq Master Blend pellets.
- Seasoned the flesh side and edges of the salmon filets with Dijon mustard, kosher salt, and coarse ground pepper.
- Placed salmon skin-side down on a mat in the smoker and cooked a little more than an hour until the internal temperature of the salmon reached 135° (F).
Next Time
The original recipe suggests of their favorite side dishes for salmon or check out all of our side recipes.
- Garnish – We love adding freshly chopped parsley and a squeeze of grilled lemon over the top.
- Roasted Potatoes – Crispy exterior and soft interior these potatoes are our number one side dish for salmon.
- Grilled Vegetables – We love grilling a platter of vegetables when we do a whole filet as a great option for a family style layout.
- Coleslaw – Since salmon is a richer flavor we like to offset that with an acidic side dish like our no-mayo coleslaw.
Note in the linked recipe how she cuts the fillets into serving-size blocks leaving them attached to the skin. Then seasons and smokes. The finished fillet is served whole on a platter so the guests can pick off blocks of the meat.
