Tommy's Lemon Pepper Smoked Salmon [Quick and Easy Recipe] ｜Z Grills

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is a budget-friendly option with similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a less expensive alternative for marinating.

Check the salmon for pin bones by rubbing your hand along the top against the grain.

Remove any pin bones you find without using tweezers or needle nose pliers.

Trim off the thin layer of meat and the tail end of the salmon if desired.

Zest the rind of two lemons, avoiding the white part.

Squeeze the juice of the two lemons onto the salmon.

Use a pepper mill to cover the full surface of the salmon with freshly cracked black pepper.

Preheat the smoker to 180°F (82°C) for hot smoking.

Place lemon slices and fresh dill on top of the salmon before smoking.

Smoke the salmon for approximately three hours, checking for an internal temperature of 145-150°F (63-66°C).

Prepare the dill sauce by chopping a couple tablespoons of fresh dill.

Mix the dill with sour cream, mayonnaise, granulated garlic, kosher salt, black pepper, the rind of one lemon, finely chopped red onions, prepared horseradish, and dijon mustard.

Chill the dill sauce in the fridge while the salmon finishes smoking.

Check the temperature of the salmon after two hours; it should be around 123°F (51°C).

After three hours, confirm the salmon has reached 140°F (60°C) before removing it from the smoker.

Plate the salmon on a bed of mixed greens with asparagus, and garnish with the rind of half a lemon and half an orange.

Serve with the chilled dill sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens