Get to know your food: Did you know that salmon is considered anadromous: born in fresh water, migrate to the ocean, and then return to fresh water to reproduce? They maintain one color when living in fresh water, then change color when they are in salt water. Good to know and makes me tired just thinking about it; what a first class traveler!
I make this restaurant-quality salmon in my smoker and it tastes twice as good with double the satisfaction at half the cost. So can you. This simple café class recipe is a keeper–SO moist & amazing!
All this coming from a gal who typically doesn’t like fish. I’m truly not a fan of fish. My Motto “if it tastes like fish don’t eat it.” Did I mention I don’t normally like fish? This simple, sweet, succulent, smoked salmon is a complete and utter exception…
- 4 center-cut salmon fillets with skin on, each 6 to 8-ounces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise, preferably Hellmann’s aka Best Foods
- 2 tablespoons Dijon-style mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon or dill, or 1 teaspoon dried
- 1 teaspoon each; paprika, onion powder & chipotle powder
- Lemon wedges and fresh chopped dill for garnish (optional)
- Remove any pin bones in the salmon with kitchen tweezers or needle-nose pliers.
- Cut the fillets about 3 to 4 inches thick.
- Dry with paper towel, massage with oil and season with salt & pepper
- Make the glaze: Combine mayonnaise, mustard and spices in a small bowl. Stir in the lemon juice and dill.
- Spread the flesh-side of the fillets with the glaze.
- When ready to cook, start your smoker with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350* and preheat, lid closed, for 10 to 15 minutes.
- Arrange the salmon fillets on the grill skin-side down.
- Grill for 25 to 30 minutes or until opaque and flakes easily with a fork.
- Transfer to a platter or plates, garnish with sliced lemons and chopped dill.
- Serve immediately if you can wait that long