Smoked salmon, a classic delicacy, gets a flavorful twist with this recipe. Sweet, tangy, and savory, this dish is perfect for any occasion.
INGREDIENTS
- 1 large salmon fillet
- Salt, to taste
- Pepper, to taste
- 3 tablespoons minced garlic
- 1 lemon, juiced
- 1/2 cup butter, cut into small pats
- 1 cup brown sugar
- Optional: 1 lemon, cut into wedges (for serving)
- Optional: 1 tablespoon minced parsley (for garnish)
INSTRUCTIONS
- Preheat your smoker by setting it to “smoke” to allow the pellets to ignite, then switch to “Medium” and heat for at least 15 minutes. The ideal temperature is about 225°F if you’re using a thermometer.
- Line a cookie sheet with aluminum foil and place the salmon fillet on it, skin side down.
- Evenly spread the minced garlic over the salmon.
- Sprinkle salt and pepper over the fillet to taste.
- Generously coat the salmon with brown sugar, making sure it’s evenly distributed.
- Place small pats of butter all over the salmon.
- Squeeze the juice of one lemon evenly over the entire fillet.
- Smoke the salmon for 35-45 minutes, checking after 35 minutes. Look for albumin (the white substance) starting to ooze out. Once you see it, the salmon is done. If not, continue checking every 5 minutes until it appears.
- Remove the salmon from the smoker and let it rest for 5 minutes before serving.
- For an elegant touch, garnish with lemon wedges and sprinkle with minced parsley before serving, if desired. Enjoy!
