The Best smoked salmon, way better than store-bought! Lemon Dill Smoked Salmon is prepared on the pellet smoker with fresh lemon and dill. An easy-to-prepare recipe that is so flavorful, tender, and flaky. It can be enjoyed as an appetizer, breakfast, lunch, or main dish.
My husband and I make this several times a year. It has been made for Christmas as well as Spring birthdays. We have made it for family and friends and it is always a hit! I never eat salmon any other way. It is that good!
Salmon
Salmon is rich in omega-3 fatty acids, high in B vitamins, potassium has antioxidant properties, and is high in protein.
For smoking, you can use king salmon, sockeye, coho, pink, chum, Atlantic, or anything wild-caught or farm-raised is fine. I like to get skin-on salmon. It helps hold the salmon together and comes off super easy after smoking.
Prepare the Smoker
For smoking salmon, you want to use alder wood or fruit wood pellets. Cherry, apple, maple, or alder has a more subtle taste but enhances the flavor of this salmon. For this recipe, I used cherry, apple, and maple blend pellets.
Ingredients for Smoked Salmon
- salmon
- fresh lemon
- fresh dill- if fresh dill is unavailable use dried dill
- garlic- garlic powder or fresh minced garlic
- salt and pepper
How to Make Smoked Salmon
- Place salmon on tin foil.
- Squeeze the juice of one lemon over salmon.
- Sprinkle the entire salmon with garlic, salt, and pepper then dill. Top with lemon circles.
- Once the grill is preheated, place salmon with foil on the grill with the skin side down.
- Smoke until internal temperature reaches 140 degrees Fahrenheit. It should be no longer translucent and easily flake off. Smoke time depends on salmon size and thickness.
- Rest for 5 minutes and enjoy!
How Long to Smoke Salmon?
Smoke time depends on salmon size and thickness. This 3-pound salmon took about an hour and a half. Rely more on the internal temperature rather than cook time. The internal temperature should be around 140 degrees F. I have also done single salmon filet portions and those took just under 30 minutes.
Serving Suggestions
I like to serve smoked salmon on crackers with light cream cheese, capers, and fresh dill. There are usually leftovers that can be enjoyed either hot or cold. Here are some other serving suggestions:
- Breakfast- lox and bagels or quiche
- Lunch- salad with Lemon Vinaigrette Dressing
- Appetizer- cream cheese and crackers or as a cream cheese salmon dip
- Dinner- eat as is or in a pasta dish
Storage
Refrigerate in an airtight container for 5-7 days.
Freeze by placing smoked salmon in freezer Ziploc bags. It will keep for up to 3 months. Defrost slowly in the refrigerator or in a bowl of water in the sealed bag.
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More Pellet Smoker Recipes
Lemon Dill Smoked Salmon
Equipment
- pellet smoker
- aluminum foil
- meat thermometer
Ingredients
- 3 pounds salmon
- 2 medium lemons 1 lemon juiced, 1 lemon sliced into thin circles
- ½-¾ tsp garlic powder
- ½-¾ tsp salt
- ½-¾ tsp pepper
- 2 tbsp fresh dill, chopped plus extra for garnish
Instructions
- Preheat pellet smoker 185°F with alder, maple, or fruit wood pellets.
- Place salmon on a large piece of foil skin side down.Squeeze lemon juice over salmon. Sprinkle entire salmon with garlic, salt, and pepper then dill. Top with lemon circles.
- Once the grill is preheated, place salmon and foil on the grill with the skin side down.
- Smoke until internal temperature reaches 140°F. Salmon should no longer be translucent and will easily flake off. Smoke time depends on salmon size and thickness.Let rest 5 minutes then serve.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
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