It doesn’t get any better than fresh smoked salmon. I use this Dill Smoked Salmon Recipe as the base for other dishes like smoked salmon ball, smoked salmon spread, and smoked salmon alfredo pasta. Simple and easy, this dish is perfect fresh off the smoker or the next day cold.
Dill Smoked Salmon Recipe
- 1 Tbl Olive Oil
- 1 Tbl Dill Weed
- 1 Tbl Course Ground Mustard
- 1/4 cup Brown Sugar
Rinse salmon and pat dry with paper towels.
Combine above ingredients and spread onto salmon. Put salmon onto tinfoil in a smoker. Smoke at the lowest temperature (usually 180 degrees) for about 1.5 hours. Depending on your smoker, you may need to pull it off at 1 hour. Remove from smoker and serve.
You can refrigerate for up to 1 week after smoking or freeze for future use.