Savory Mustard Dill Smoked Salmon
A delightful smoked salmon recipe enhanced with a tangy mustard dill sauce, perfect for seafood lovers and home cooks.
Equipment
- 1 smoker with wood chips
- 1 basting brush
- 1 measuring cup
- 1 large plate or baking sheet
Ingredients
Main Ingredients
- 2 pounds fresh salmon fillet skin-on
- 1/4 cup Dijon mustard
- 1/4 cup fresh dill chopped
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Rinse the salmon fillet under cold water and pat dry with paper towels. Place on a large plate or baking sheet.
- In a small bowl, combine Dijon mustard, dill, lemon juice, honey, olive oil, salt, and pepper. Mix until smooth.
- Brush the mustard dill sauce generously over the salmon, ensuring it is well coated.
Smoking
- Prepare the smoker and preheat to 225°F. Add wood chips to the smoker box.
- Place the salmon on the smoker rack, skin-side down. Smoke for approximately 50 minutes until internal temperature reaches 145°F.
Serving
- Remove the salmon from the smoker and let it rest for a few minutes. Slice and serve with your choice of sides.
Storage
- Wrap leftover salmon tightly in plastic wrap or place in an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Ensure the smoker maintains a consistent temperature for even cooking. Use a thermometer to check the salmon’s internal temperature for doneness.
Ingredient Substitutions: If fresh dill is unavailable, use 1 tablespoon of dried dill instead.
How to Serve: Serve with a side of fresh salad or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the salmon.
Make-Ahead Tips: Prepare the mustard dill sauce in advance and refrigerate until ready to use.
Ingredient Substitutions: If fresh dill is unavailable, use 1 tablespoon of dried dill instead.
How to Serve: Serve with a side of fresh salad or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid drying out the salmon.
Make-Ahead Tips: Prepare the mustard dill sauce in advance and refrigerate until ready to use.