11/25/2022 – This was the best smoked salmon I have made and the easiest. The method is that presented here by a cook who caters events and this is the most often requested dish.
- 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).
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.