Lately, we have been trying to incorporate fish into our diet at least once a week. We seem to default on baked salmon as it is something that everyone seems to enjoy. Typically this salmon is a pretty big slab of fish, so there is […]
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This past Thanksgiving was pretty darn good. As you recall I made a couple of different turkeys, including a smoked turkey breast that was out of this world. My mother-n-law laid out a few appetizers before the big feast, and one of them was this great smoked salmon she picked up from Empire Fish in our area. Everyone surrounded that smoked salmon like they have never eaten in days, it was that good. So the following week, I remembered I had purchased a salmon that was on sale not too long ago, and I brought it up, only to be placed onto the smoker.
Any time I can mask mustard into a recipe, as my wife does not like mustard, I do, and this was one of those occasions. This recipe uses a dill and mustard spread over the top, that almost builds this awesome smokey crust on the salmon, and impart packs a bunch of additional flavor.
Let’s get started.
- 1 whole salmon filet, bones removed, skin on
- 1/2 cup of yellow mustard
- 1 tbsp dill
- Cherry wood chips, soaked in water
- 1 tbsp canola oil
Start by getting your smoker started. Again, I use my Weber grill with the Smokenator 1000 accessory, which works really well, but use what you have.
In the meantime, rub the meat side of the salmon with the yellow mustard, then sprinkle on the dill. That’s it.
Before placing the salmon onto the smoker, I liked to brush a bit of oil on the grates where you are going to place the salmon to prevent the skin from sticking. Place the fish, skin side down onto the oiled grates, cover, and let smoke until your internal temperature of the salmon reads 150 degrees on your food thermometer.
Carefully lift up, and place on a plate.
Let cool for about 15 minutes or so, and then dig in. The end result is a perfectly smoked salmon that just flakes apart. When I served this up, it reminded me a lot like that Thanksgiving day. Everyone was picking at it and placing on top of crackers. Regardless, it was super delicious, and was way too easy to make. Hope you enjoy, and happy holidays to everyone!
It was only a couple of weeks ago when I surprised my wife with a dinner of cedar smoked salmon. I must admit, the salmon was really delicious and it was a nice twist on the standard Friday night fish fry that we typically have in Milwaukee. Surprisingly enough, we had plenty of leftovers, and if you are like me, I tend to not let leftovers go to waste. Instead, I like to challenge myself and come up with a completely new dish from the previous night’s dinner.
In this case, salmon salad. I knew my wife loved simple Saturday lunches like chicken salad sandwiches, as well as the common tuna salad from time to time. It is not often that I make these types of salad sandwiches, if you will, but when you have leftovers like tuna, chicken, or heck, salmon, they do make for a quick and satisfying lunch. This salmon salad creation actually was super delicious, and wanted me to make another cedar smoked salmon the next day! It was just that good.
Lets get started on something on a salad that is really easy and more importantly, really delicious.
- 2 cups of boneless, cooked salmon
- 1 dill pickle, chopped
- 2 tbsp shallot, finely diced
- 1 small clove of garlic, minced
- 1/2 cup of mayonnaise
- 1 tbsp lemon juice
- 1/2 tbsp fresh dill, chopped
- 1 tbsp fresh Italian leaf parsley, chopped
- 1/2 rib of celery, diced
- Toasted white bread or crackers
Take all of your ingredients and place them into a small mixing bowl. Make sure you incorporate all of the ingredients and that they lightly “stick” together from the mayonnaise. You do not want this salad to be thickened by mayonnaise, just a light mixture.
If you have molding rings, place a ring onto a serving plate, place some of the mixture into the ring to fill, and remove the ring. Serve with toasted white bread. Spread on the bread and dig in.
Simple and delicious. I hope you enjoy.