Featured, Healthy, New Recipes, Recipe, Seafood

Smoked Salmon

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Did you know that raw wild salmon is 69% water, 20% protein, 6% fat, and contains no carbohydrates? I’m not a huge fan of seafood, but my family is and they really enjoy this smoked salmon recipe.

There are many ways to prepare smoked salmon, you can infuse it with smoke, add some liquid smoke to your brine along with many other ways. What I find is the best is when I use my Pitboss Pellet Smoker as it provides some really nice smoke flavoring.

Ingredients

  • 1 large Salmon Filet
  • 1 large Lemon
  • McCormick Himalayan Pink Salt All Purpose Seasoning
    Smoked Salmon Ingredients

Let’s, Smoke Salmon

  1. Let’s start by pre-heating your smoker to 225°F according to the manufactures instructions.
  2. While the smoker is warming up, slice the lemon into 1/4 slices.
  3. Now it’s time to season the salmon. Shake some of that McCormick Himalayan Pink Salt All Purpose Seasoning over the salmon and place the lemon slices over the salmon.
  4. Once your smoker is at 225°F it’s time to place the salmon on the smoker for a “Smoke Bath”. It will take around an hour or so to smoke the salmon to a finished temperature of 145°F – 150°F.
  5. When the salmon hits the temperature of 145°F – 150°F it’s time to pull it off and serve it up.

One of my family’s side dishes that pair well with the smoked salmon is our refreshing Cucumber Jalapeño Salad recipe.

Print
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Smoked Salmon

  • Author: spinman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings 1x
  • Category: Main
  • Method: Smoked
  • Cuisine: Seafood

Ingredients

Scale
  • 1 large Salmon Filet
  • 1 large Lemon
  • McCormick Himalayan Pink Salt All Purpose Seasoning

Instructions

  1. Let’s start by pre-heating your smoker to 225°F according to the manufactures instructions.
  2. While the smoker is warming up, slice the lemon into 1/4 slices.
  3. Now it’s time to season the salmon. Shake some of that McCormick Himalayan Pink Salt All Purpose Seasoning over the salmon and place the lemon slices over the salmon.
  4. Once your smoker is at 225°F, it’s time to place the salmon on the smoker for a “Smoke Bath.” It will take around an hour or so to smoke the salmon to a finished temperature of 145°F – 150°F.
  5. When the smoked salmon hits the temperature of 145°F – 150°F, it’s time to pull it off and serve it up.

Keywords: Smoked Salmon

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