![]() ![]() If you're new to smoking, this recipe is for you! It's the least intimidating smoked salmon recipe! This smoked salmon is incredibly easy and almost foolproof, making it one of the least intimidating recipes for the smoker.Why You Will Love This Smoked Salmon Recipe It's the perfect cool, creamy compliment to the tender, juicy smoked salmon. Let rest for 5 minutes, garnish, and enjoy! For a little extra flavor, try serving the smoked salmon with my super easy dill yogurt sauce. Smoke for 1 hour or until the internal temp of the salmon is 145 degrees at its thickest part. Place on the grill, skin side down, and turn the temp to 225 degrees. Season the flesh of the salmon with the dry rub, coating it in a thin, even layer. Smoking salmon is SO easy! Rub the flesh side of the salmon with Dijon mustard - no need to pat the salmon dry! Feel free to use your favorite rub recipe as well. The rub is going to add a bit of texture and a crust to help hold the moisture in the salmon so it's super juicy. It's got a little sweetness from the brown sugar, a variety of spices, and a bit of Kosher salt, fresh cracked black pepper, and herby flavor that perfectly complements the mild flavor of the salmon. Simple Dry Rub - My super easy dry rub recipe is the perfect seasoning for this salmon.You could sub with yellow mustard, whole grain mustard, or stone-ground mustard if you prefer. Dijon Mustard - Dijon has the perfect zing to complement the salmon and it also helps the dry rub stick.You can substitute with another fish like cod or tilapia if you prefer, just be aware that the cooking time may be different. I like to use wild-caught Alaskan salmon but you could also use Atlantic salmon, Coho salmon, sockeye salmon, or king salmon. Salmon - Fresh or previously frozen salmon with the skin on is the best for this recipe.Smoked Salmon Ingredients and Substitutions ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |