Description
A delightfully smoky salmon dish with a perfect balance of sweetness from brown sugar and a zesty kick from garlic and lemon.
Ingredients
- 1 large filet of salmon
- Salt, sprinkled all over the filet
- Pepper, sprinkled all over the filet
- 3 tablespoons minced garlic
- Juice of 1 lemon
- ½ cup butter, cut into small slices
- 1 cup brown sugar
- Optional: 1 lemon (for wedges, served alongside)
- Optional: 1 tablespoon minced parsley (for garnishing)
Instructions
- Line a cookie sheet with aluminum foil to ease cleanup.
- Place the salmon filet skin side down.
- Spread the minced garlic evenly over the surface of the salmon.
- Generously sprinkle salt over the filet.
- Follow with an even layer of brown sugar.
- Distribute small pats of butter across the salmon.
- Season with pepper to taste.
- Squeeze lemon juice over the entire filet.
- Preheat your smoker on ‘smoke’, allowing the pellets to ignite. Then switch to medium heat for at least 15 minutes.
- If using a thermometer, aim for the smoker to reach about 225°F.
- Smoke the salmon on the cookie sheet for 35 to 45 minutes.
- Check for doneness by observing if the albumin starts oozing out after 35 minutes. If it hasn’t, check every 5 minutes.
- Once done, let the smoked salmon rest for 5 minutes before serving.
- For presentation, garnish with lemon wedges and a sprinkle of minced parsley.
Notes
For a lighter version, consider omitting the butter. Experiment with different sweeteners like honey or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American