If you're searching for a dish that perfectly balances zesty flavors and smoky goodness, look no further than this Lemon Pepper Smoked Salmon! This delectable seafood delight not only tantalizes your taste buds but also elevates any meal, whether it's a casual brunch or an elegant dinner. With just a handful of ingredients and a little bit of patience, you can create a restaurant-quality dish right in your own backyard. Ready to impress your friends and family with a culinary masterpiece? Dive into our recipe and discover the secrets to achieving that perfect smoky flavor!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 pound salmon fillet
- 2 tablespoons lemon juice
- 2 teaspoons lemon pepper seasoning
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Begin by preparing your workspace and gathering all ingredients. Ensure your salmon fillet is fresh and properly thawed if previously frozen.
- Rinse the salmon fillet under cold water and gently pat it dry with paper towels. This helps to remove any excess moisture that could affect the smoking process.
- In a small bowl, combine the lemon juice, lemon pepper seasoning, olive oil, and a pinch of salt. Mix well to create a marinade.
- Place the salmon fillet in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it is evenly coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
- While the salmon is marinating, prepare your smoker or grill for indirect cooking. If using a smoker, preheat it to a temperature of about 225°F (107°C). If using a grill, set it up for indirect heat by turning on one side and leaving the other side off.
- If you are using wood chips for smoking, soak them in water for about 30 minutes prior to cooking. This will help create a flavorful smoke when heated.
- Once the salmon has marinated and your smoker or grill is ready, remove the salmon from the marinade and let any excess drip off. Discard the marinade.
- If using a smoker, place the salmon directly on the smoker rack. If using a grill, place the salmon on the cooler side of the grill, away from the direct heat source.
- Add the soaked wood chips to the smoker box or directly on the coals of the grill if using charcoal. Close the lid and let the salmon smoke for about 1 hour, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Once the salmon is done, carefully remove it from the smoker or grill. Allow it to rest for a few minutes before slicing.
- Serve the lemon pepper smoked salmon warm or at room temperature. It can be enjoyed on its own, over a salad, or as part of a sandwich or bagel with cream cheese.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Choose Quality Salmon: Always opt for fresh, high-quality salmon fillets. Look for vibrant color and a firm texture to ensure the best flavor and quality.
- Marinate for Maximum Flavor: Allow the salmon to marinate for at least 30 minutes, but if you have time, letting it sit for a few hours will enhance the flavors even more.
- Monitor the Temperature: Use a meat thermometer to check the internal temperature of the salmon. It should reach 145°F (63°C) for perfect doneness.
- Experiment with Wood Chips: While hickory and applewood are great choices for smoking salmon, feel free to experiment with different wood chips to find your favorite flavor profile.
- Rest Before Serving: Let the smoked salmon rest for a few minutes after cooking. This helps the juices redistribute, ensuring a moist and flavorful bite.
- Serve Creatively: Enjoy your Lemon Pepper Smoked Salmon on its own, or get creative! Try it on a bed of mixed greens, in a sandwich with cream cheese, or even as a topping for pasta.
Nutrition Facts
Calories: 234kcal
Carbohydrates: g
Protein: 23g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 62mg
