Description
This recipe has a perfect balance of spices. The sweet, smoked, and tart flavors balance out beautifully while the salmon smokes. A show-stopping dish that’s easy enough for weeknights and elegant enough for guests.
Ingredients
Units
Scale
- 1 large filet of salmon
- Salt, sprinkled all over filet
- Pepper, sprinkled all over filet
- 3 tablespoons minced garlic
- 1 lemon, juiced
- 1/2 cup butter, cut into 10 slices
- 1 cup brown sugar
- Optional: 1 lemon, cut into wedges
- Optional: 1 tablespoon minced parsley for presentation
Instructions
- Line a cookie sheet with aluminum foil. Place the salmon filet skin-side down.
- Spread minced garlic evenly over the salmon.
- Sprinkle salt over the filet.
- Sprinkle the brown sugar evenly across the filet.
- Top with pats of butter evenly spaced over the salmon.
- Sprinkle with pepper.
- Squeeze the juice from one lemon evenly over the top.
- Start smoker on smoke to ignite pellets, then switch to Medium. Preheat for at least 15 minutes to 225°F (107°C).
- Smoke the salmon on the foil-lined cookie sheet for 35–45 minutes.
- Check after 35 minutes to see if albumin has started to appear. If so, it’s done. If not, continue checking every 5 minutes.
- Let the salmon rest for 5 minutes before serving.
- Optional: Garnish with lemon wedges and sprinkle with minced parsley before serving.
Notes
This smoked salmon pairs wonderfully with roasted vegetables, salad, or on a toasted bagel with cream cheese. For extra presentation, don’t skip the lemon and parsley topping!
Nutrition
- Serving Size: 1 serving