Perfect Smoke Salmon With No Brine

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Remove the belly from the salmon fillet if it hasn't been trimmed.

Remove any cartilage that runs along the center of the fillet.

Use fish tweezers or clean tweezers to remove pin bones from the salmon if necessary.

Coat the salmon fillet with Dijon mustard.

Season the salmon with kosher salt and black pepper.

Place the seasoned salmon onto the smoker set to 225°F.

Smoke the salmon for about 1 hour until it reaches an internal temperature of 130°F.

Remove the salmon from the smoker when it reaches 130°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens