Smoked Salmon on the Big Green Egg [PART 2/2]

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.

Preheat the Big Green Egg to 250 degrees.

Smoke the salmon for 1 hour and 45 minutes, checking for doneness.

Check the salmon's doneness by pulling it with a fork; it should flake easily.

Alternatively, check the internal temperature of the salmon, aiming for 145 degrees.

Remove the smoked salmon from the grill.

Prepare a platter for serving.

Make a lemon caper sauce using sour cream, lemon, and capers.

Serve the smoked salmon with the lemon caper sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens