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Smoked Salmon

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This quick and easy smoked salmon recipe takes about an hour and gives you the juiciest, flaky, most flavorful salmon you’ve ever had! It’s smothered in Dijon mustard, generously seasoned with my easy dry rub, and then smoked to perfection for a delicious twist on your usual salmon dinner.

  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Pellet Grill
  • Cuisine: American

Ingredients

Units Scale
  • 8 oz. salmon fillet
  • 1 teaspoon Dijon mustard
  • 2-3 teaspoons of my easy dry rub

Instructions

  1. Turn the wood pellet grill to the smoke setting.
  2. Rub the flesh side the salmon with Dijon mustard. Don’t forget the edges.
  3. Season the flesh of the salmon with the dry rub, coating it in a thin, even layer.
  4. Place on the grill, skin side down, and turn the temp to 225 degrees.
  5. Smoke for 1 hour or until the internal temp of the salmon is 145 degrees at its thickest part.
  6. Let rest for 5 minutes, serve with my lemon dill yogurt sauce, and enjoy!

Equipment

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.

Find it online: https://midwestfoodieblog.com/smoked-salmon/