Recipe: Smoked Dill-dijon Salmon

by ELYSIAN Magazine

Crafting a flavorful filet


2 cups wood chips

1 tablespoon dry dill

1 tablespoon fresh lemon juice

2 tablespoons Dijon Mustard

½ teaspoon kosher salt course

1 (1½-pound) salmon fillet

Cooking spray


Soak wood chips in water 30 minutes; drain (photo 1).

Remove extra bones with needle nose pliers (photo 2).

Combine dill, juice, mustard, and salt, stirring well.

Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon (photo 3).

Prepare the electric smoker, heat. Maintain temperature at 200° to 225°. Place wood chips in the electric grill. Coat grill rack with cooking spray.

Place salmon, skin side down, close door (photo 4).

Cook 2 hours or until fish flakes easily when tested with a fork (photo 5).

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