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Dill lemon smoked salmon

One of our favorite product to work with is dill lemon smoked salmon. We smoke our own salmon! Before we start the process of smoking, we marinade our salmon first. We use for this recipe GMO free salmon and the best (in our opinion) is  salmon coming from Scotland. We use smoked salmon for alot of our recipes. Fishcake, smoked salmon deviled eggs or we use salmon for our amuses and canapes.

We smoke our dill lemon smoked salmon on beechwood. We don’t use pieces of wood, for this we use smokers dust. When you start smoking in a smoking pan, you will see it starts to smoke in a few seconds. When your salmon is ready, it smells like beechwood and the condiments and herbs you are using. For this recipe you need to clean your salmon parts with water and lemon first.

 

Smoked salmon with lemon slices, dill and garlic

Smoked salmon with lemon, dill and garlic.

 

 

Direction

  1. Use for this recipe 1 1/2 lbs fresh salmon and cut it in half. Us a bowl with cold water and put the salmon parts in cold water with 1 tbsp of lemon juice.
  2. Rinse after 15 minutes both salmon parts with tab water and dry both salmon parts with kitchen towel.
  3. Rub both salmon parts with 1 tsp of sea salt (max 1/2 tbsp). Use sea salt or other flaky salt like Fleur de sel. (French sea alt).
  4. Use for each salmon part 1 slice of lemon and 1 string of fresh dill. put this on top of each salmon part.
  5. Wrap both salmon in aluminum foil and put it in a ziploc bag. Keep the salmon part overnight in the refrigerator and start smoking next day.
  6. Use 3 tbsp of beechwood smokers dust and put this at the bottom of the smoking pan. Unwrap both salmon parts and lay them on a rack.
  7. Use one garlic bulb and cut each clove with a knife. During smoking, the juice of garlic with smoke with the salmon.
  8. When you have a stovetop smoker, you can smoke salmon on a stove or outside. Set your timer on 26 minutes and smoke on low fire.
  9. After smoking, let it cool off. When salmon is on room temperature, you can un skin both salmon parts.

 

As you can see, you need for this recipe a smoker. There are plenty of stores online selling these smokers. You don’t need wood chips for this. Use smokers dust. This goes faster and smaller parts of fish or meat are ready within 30 minutes. For more recipes with smoked salmon, see our Pinterest or Google plus accounts. When you have a question or do you like to make a comment, please use our comment box below. Salmon fits perfect in any diet and contains healthy omega 3 fats. In time we will post more recipes with salmon and enjoy smoking dill lemon smoked salmon.

 

 

 

 

 

 

Serves 2-3

dill lemon smoked salmon

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients:

  • 1 1/2 lbs fresh salmon
  • 2 tsp sea salt or fleur de sel (French sea salt)
  • 2 lemon slices
  • 2 strings of fresh dill
  • 1 bulb garlic

Directions:

  1. Use for this recipe 1 1/2 lbs fresh salmon and cut it in half. Us a bowl with cold water and put the salmon parts in cold water with 1 tbsp of lemon juice.
  2. Rinse after 15 minutes both salmon parts with tab water and dry both salmon parts with kitchen towel.
  3. Rub both salmon parts with 1 tsp of sea salt (max 1/2 tbsp). Use sea salt or other flaky salt like Fleur de sel. (French sea alt).
  4. Use for each salmon part 1 slice of lemon and 1 string of fresh dill. put this on top of each salmon part.
  5. Wrap both salmon in aluminum foil and put it in a ziploc bag. Keep the salmon part overnight in the refrigerator and start smoking next day.
  6. Use 3 tbsp of beechwood smokers dust and put this at the bottom of the smoking pan. Unwrap both salmon parts and lay them on a rack.
  7. Use one garlic bulb and cut each clove with a knife. During smoking, the juice of garlic with smoke with the salmon.
  8. When you have a stovetop smoker, you can smoke salmon on a stove or outside. Set your timer on 26 minutes and smoke on low fire.
  9. After smoking, let it cool off. When salmon is on room temperature, you can un skin both salmon parts.

Notes

Make some cuts in garlic cloves. Smoked garlic clove can be used for other recipes. Fleur de sel is French sea salt and flaky. Marinade salmon overnight.

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https://www.food-emporium.com/recipe-view/dill-lemon-smoked-salmon/

 

 

 

 

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