Savory Herb-Crusted Smoked Salmon
A deliciously savory and aromatic herb-crusted smoked salmon perfect for any seafood lover's repertoire.
Equipment
- 1 smoker preheated to 225°F
- 1 digital thermometer
- 1 mixing bowl small
Ingredients
Salmon and Herb Crust
- 2 lbs fresh salmon fillets skin-on
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh chives chopped
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 1 tsp salt
Instructions
Preparation
- In a mixing bowl, combine chopped dill, parsley, chives, lemon zest, and salt. Mix well to combine all ingredients.
- Brush olive oil over the salmon fillets. Press the herb mixture onto the top of each fillet evenly.
Smoking
- Preheat your smoker to 225°F using alder or apple wood chips for a subtle flavor.
- Place the salmon fillets skin-side down on the smoker rack. Smoke for about 50 minutes or until the internal temperature reaches 145°F.
Serving
- Allow the salmon to rest for 5 minutes after smoking. Serve with a squeeze of fresh lemon juice and garnish with extra herbs if desired.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
Notes
Pro Tips: Always use fresh herbs for the best flavor impact. Soak wood chips before use to ensure they last longer during smoking.
Ingredient Substitutions: You can use other fresh herbs like basil or tarragon for a different flavor profile.
How to Serve: Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Storage & Freshness: Keep leftovers in the refrigerator and consume within 3 days for optimal freshness.
Make-Ahead Tips: Prepare the herb crust in advance and store in the refrigerator until ready to use.
Ingredient Substitutions: You can use other fresh herbs like basil or tarragon for a different flavor profile.
How to Serve: Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Storage & Freshness: Keep leftovers in the refrigerator and consume within 3 days for optimal freshness.
Make-Ahead Tips: Prepare the herb crust in advance and store in the refrigerator until ready to use.