Description

This Lemon Pepper Salmon recipe features a succulent, hot smoked salmon filet seasoned with Dijon mustard, kosher salt, and zesty lemon pepper seasoning. Smoked low and slow at 225°F, this method infuses the salmon with a delicate smoky flavor while keeping it tender and juicy. Perfect for dinner parties or a flavorful weeknight meal, this recipe yields six servings and promises a delicious balance of bright citrus and smoky richness.

Ingredients

Salmon

3 pounds salmon filet (skin on)

Seasoning & Marinade

2 tablespoons Dijon mustard
1 tablespoon kosher salt
3 tablespoons lemon pepper seasoning

Cook Mode Prevent your screen from going dark

Instructions

Soak Wood Chips: Prepare your wood chips by soaking them in water for at least 30 minutes before smoking to ensure they produce steady smoke without burning quickly.
Remove Pin Bones: Check the salmon filet carefully for any pin bones. Use tweezers or small needle-nose pliers to pull out any you find to ensure a pleasant eating experience.
Clean and Dry: Rinse the salmon filet gently to remove any debris, if necessary. Pat it dry thoroughly using paper towels to help the seasoning stick well.
Season the Salmon: Using a basting brush, evenly apply Dijon mustard over the flesh side of the salmon. Then, sprinkle kosher salt and lemon pepper seasoning evenly on top of the mustard for a flavorful crust.
Prepare for Smoking: Lightly coat the salmon skin with oil or spray the smoker grates with cooking spray to prevent sticking. Alternatively, place the salmon on a sheet of aluminum foil to make removal easier and avoid tearing the fish.
Smoke the Salmon: Place the salmon in the smoker set to 225°F and smoke for approximately 90 minutes, or until the internal temperature reaches 140°F, indicating the salmon is perfectly cooked.
Rest the Fish: Carefully remove the salmon from the smoker and allow it to rest for 10 to 15 minutes. This helps the juices redistribute, ensuring a moist and tender texture.
Serve and Enjoy: Slice the smoked salmon and serve it as desired, enjoying the bright, smoky, and peppery flavors.

Notes

Soaking wood chips prevents them from burning too fast and helps maintain steady smoke during cooking.
Removing all pin bones enhances the eating experience and prevents choking hazards.
Using aluminum foil for smoking the salmon helps in easy cleanup and prevents fish from sticking.
Smoking at 225°F provides a gentle cooking environment to keep the salmon tender.
Internal temperature of 140°F ensures the salmon is cooked safely while remaining moist.
Allowing the fish to rest enhances juiciness and flavor.