Smoked Salmon

This recipe is delicious, tasty and so flakey it falls apart, you can add more spices if you like.

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What you need:

1 ½ pounds salmon fillet, pin bones removed

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

Instructions

Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).

Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper.

Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 - 170  degrees (F).Depending on how you prefer your fish, we cooked ours to athe higher temp side as we prefer it well done, it was still juicy and tender.  If you don’t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.

Remove from smoker and let sit for 10 minutes. Slice and serve.

Notes

Catering trick: Prior to smoking if you want to portion out the filet, run a sharp knife lengthwise along the salmon filet taking care to not cut through the skin. Then make small cuts horizontally. Then season and cook. When it is done, you can have your servings pulled right off.