Easy & Flavorful Smoked Salmon Filet on the Big Green Egg → Backyard Smoke Show

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

dill

🥗Healthier: parsley

💰Cheaper: oregano

Parsley is a common herb that adds freshness.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor.

Preheat the Big Green Egg smoker to 250°F.

Add a chunk of cedar wood to the smoker for flavor.

Rub olive oil on the salmon fillet to help the seasoning stick.

Season the salmon fillet generously with Raging River seasoning on one side, leaving the skin side unseasoned.

Pat the seasoning into the salmon to create a crust.

Place the seasoned salmon on the Big Green Egg smoker.

Smoke the salmon until it reaches an internal temperature above 140°F, checking after a couple of hours.

Remove the salmon from the smoker and let it rest on a platter.

Prepare the lemon caper sauce by mixing mayonnaise and sour cream in a bowl.

Add about half a jar of capers, lemon juice, and fresh dill to the mayonnaise mixture and stir until blended.

Serve the smoked salmon on crackers with a dollop of the lemon caper sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens