Lemon Garlic Smoked Salmon Recipe

This smoked salmon recipe is my go-to because it perfectly balances the rich, buttery flavor of the salmon with a tangy lemon and herb infusion that feels both fresh and indulgent. Plus, the subtle smokiness from the wood chips makes me feel like a gourmet chef even when I’m just chilling at home.

Creating dishes with bright, bold flavors is something I absolutely adore, and this Lemon Garlic Smoked Salmon is no exception. I started with 1.5 pounds of fresh salmon fillet and enhanced the beauty of the dish with thinly sliced lemon and four cloves of minced garlic.

There isn’t a huge assembly of ingredients here, but there’s certainly a huge flavor payoff, thanks to smoked paprika, a drizzle of olive oil, and the salmon’s moist, tender texture. Sea salt and freshly cracked black pepper round out the dish’s flavor, and fresh dill adds an aromatic finish.

If you want to turn up the heat, sprinkle in some crushed red pepper flakes before serving.

Ingredients

• Salmon: High in protein and omega-3s; heart-healthy and rich in nutrients.
• Lemon: Adds fresh, tangy flavor; rich in vitamin C for immunity boost.
• Garlic: Provides aromatic depth; contains antioxidants and may reduce cholesterol.
• Olive Oil: Heart-healthy monounsaturated fats; adds rich, smooth texture.
• Smoked Paprika: Adds smoky warmth and depth; rich in antioxidants.
• Dill: Fresh, herby taste; may aid digestion and boost antioxidants.

Ingredient Quantities

• 1.5 pounds fresh salmon fillet, skin-on
• 1 lemon, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 1 tablespoon fresh dill, chopped
• Wood chips for smoking (such as alder or hickory)

Instructions

1. Prepare the Salmon:
Wash the salmon fillet in cold water and dry it with paper towels. Put it on a cutting board with the skin facing down.

2. Season the Salmon:
Combine in a small bowl olive oil, minced garlic, sea salt, black pepper, smoked paprika, and crushed red pepper flakes. Rub this mixture evenly over the flesh side of the salmon.

3. Add Lemon and Dill:
Place the lemon slices on the salmon fillet. Evenly distribute the chopped dill over the top.

4. Prepare the Smoker:
For around 30 minutes, immerse wood chips in water, and then let them drain. Set your smoker to 225°F (107°C) and put the wood chips in the smoker box or pan.

5. Smoke the Salmon:
Position the salmon on the smoker rack with the skin side toward the rack. Allow the salmon to smoke for a duration of approximately
1.5 to 2 hours, or until the internal temperature of the fish reaches 145°F (63°C).

6. Monitor Temperature:
Check the temperature of the salmon using a digital thermometer. Probe the thickest part of the fish and take care not to touch the bones. You want to be sure the salmon is fully cooked and not just partially done, which can easily happen with such thick fillets.

7. Rest the Salmon:
Once thoroughly prepared, take the salmon away from the smoker and permit it to rest for nearly 5 minutes. This assists the juices in redistributing.

8. Transfer the smoked salmon to a serving platter, garnish it with any extra dill you may want, and then serve it with wedges of lemon.

9. Optional Heat Adjustment:
The quantity of crushed red pepper flakes can be modified to better suit your individual heat preferences.

10. Storage Tips:
Keep any remainder in a sealed container in the fridge for a maximum of 3 days. If you want to hold the smoked salmon for a longer stretch of time, stick it in the freezer.

Equipment Needed

1. Cutting board
2. Paper towels
3. Small bowl
4. Measuring spoons
5. Spoon or spatula for mixing
6. Smoker
7. Wood chips
8. Large bowl (for soaking wood chips)
9. Smoker rack
10. Digital thermometer
11. Serving platter

FAQ

• Can I use frozen salmon fillet instead of fresh?Yes, you can use salmon that has been frozen, but it is imperative that you thaw it completely in the refrigerator before you continue with the recipe.
• What type of wood chips should I use for smoking?Alder is a wonderful selection for a quiet flavor, whereas hickory dishes out a more robust, smoky taste. Choose according to your flavor preference.
• Is the red pepper flakes necessary?The crushed red pepper flakes are optional. They are added for a bit of heat, so you can omit them if you prefer a milder dish.
• How long should I smoke the salmon?Depending on how thick the fillet is and what the temperature is, the time can vary. But we typically do it for 1 to 2 hours at 225°F (107°C).
• Can I use this recipe on the grill instead of a smoker?Indeed, a grill with a lid can be used to create indirect heat and to use a smoke box or foil pouch with wood chips to produce excellent smoked barbecue. There are several different types of grills that you could use, too.
• How do I know when the salmon is done?When it flakes easily with a fork and hits an internal temperature of 145°F (63°C), salmon is done.
• What does the fresh dill add to the recipe?The bright, herbaceous flavor of fresh dill complements the lemon and garlic in the dish and takes it to a whole new level.

Substitutions and Variations

1 lemon, thinly sliced – Substitute with 1 lime, thinly sliced, for a slightly different citrus flavor.
Minced garlic, 4 cloves – For convenience, substitute with 1 teaspoon of garlic powder.
2 tablespoons olive oil – Replace with 2 tablespoons avocado oil, for a flavor as neutral as olive oil.
1 teaspoon smoked paprika – Substitute with 1 teaspoon regular paprika and add a drop or two of liquid smoke for a similar flavor.
1 tablespoon fresh dill, chopped – Substitute with 1 tablespoon fresh parsley, chopped, for a milder herb flavor.

– 1 tablespoon fresh dill = 1 tablespoon fresh parsley (substitution)

Source: Libby, Chris. “The Cookie Squad: 100% Whole-Grain, Plant-Based Cookies for Kids of All Ages.

Pro Tips

1. Choose the Right Wood Chips Alder is a classic choice for smoking salmon due to its mild, sweet flavor, but hickory can add a stronger, bolder taste if you prefer. Experiment with a mix to find your perfect flavor balance.

2. Ensure Even Cooking Place the thicker part of the salmon closer to the heat source and fold any thin tail end under itself to prevent it from overcooking. This helps ensure that the salmon cooks evenly.

3. Control Lemon Flavor If you want a subtler lemon taste, place the slices only on one side of the fillet or use fewer slices. For more pronounced lemon flavor, you can also add a little lemon zest to the seasoning mixture.

4. Monitor Smoke Levels Keep an eye on the amount of smoke in your smoker. Too much smoke can make the fish taste bitter. You want a steady stream of light, wispy smoke, not dense clouds.

5. Serve with Complementary Sides Pair your smoked salmon with sides like dill-infused potato salad or a light cucumber and onion salad to complement the rich, smoky flavors of the fish. This can enhance the overall dining experience.