Ingredients
Units
Scale
- 8 oz. salmon fillet
- 1 teaspoon Dijon mustard
- 2-3 teaspoons of my easy dry rub
Instructions
- Turn the wood pellet grill to the smoke setting.
- Rub the flesh side the salmon with Dijon mustard. Don’t forget the edges.
- Season the flesh of the salmon with the dry rub, coating it in a thin, even layer.
- Place on the grill, skin side down, and turn the temp to 225 degrees.
- Smoke for 1 hour or until the internal temp of the salmon is 145 degrees at its thickest part.
- Let rest for 5 minutes, serve with my lemon dill yogurt sauce, and enjoy!
Equipment
Buy Now → Notes
- Serve with my creamy Greek-inspired dill yogurt sauce! I love to drizzle this salmon with lemon dill yogurt sauce and a roasted veggie like asparagus or zucchini for a quick weeknight dinner. You could also add brown rice or quinoa to make it a complete meal.
- Use it to make my delicious smoked salmon dip! I love to eat this smoked salmon as is, but if we’ve got some leftovers or if I’m headed to a party I usually use it to make my infamous smoked salmon dip. It’s smooth, creamy, and loaded with fresh herb flavor that really showcases the smoked salmon.
- Use a meat thermometer to ensure that the salmon is cooked to 145 degrees internally. You don’t need anything fancy, just a simple inexpensive thermometer. If smoking is something you do regularly, it will definitely be worth it!
- I typically just put the salmon right on the grill grate or wire rack, but you could also put it on a sheet pan or use aluminum foil if you prefer.
- If your salmon comes with pin bones, be sure to use a tweezers to carefully remove them. This can be done before cooking but it is a bit easier after the salmon as been cooked.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Pellet Grill
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 158
- Sugar: 0 g
- Sodium: 154.2 mg
- Fat: 5.5 g
- Saturated Fat: 1 g
- Carbohydrates: 1.5 g
- Fiber: 0.3 g
- Protein: 25.5 g
- Cholesterol: 57.9 mg
