Dill lemon smoked salmon is a two pound salmon fillet brewed in a salt and brown sugar brine, rinsed, rubbed with fresh dill, lemon zest, and black pepper, and smoked at a low temperature over apple and cherry wood until it reaches 145 degrees F. It takes four to eight hours of brining, two to three hours of smoking, and serves six.
Dill and lemon are classic partners for salmon, and a gentle fruit wood smoke lets them come through instead of covering them. The brine keeps the fish moist and seasoned, and the low heat produces a tender, silky fillet. It is a lovely centerpiece for a brunch spread or a light dinner.
Table of Contents
Why This Dill Lemon Smoked Salmon Recipe Works
Dill and lemon keep the fish fresh tasting.
Fruit wood smoke is mild and sweet.
The brine keeps the salmon moist.
What Goes into Dill Lemon Smoked Salmon
- The brine is four cups of water, two thirds of a cup of kosher salt, and half a cup of brown sugar.
- The rub is two tablespoons of fresh dill, one tablespoon of lemon zest, one teaspoon of black pepper, and a quarter cup of brown sugar, with one cup each of apple and cherry wood chips and two pounds of wild caught salmon fillet.
Brine. It seasons the fish and keeps it moist.
Dill. It adds a grassy, fresh note.
Lemon zest. It adds bright citrus oils.
Brown sugar. It forms a light glaze.
Apple and cherry wood. They give a gentle, sweet smoke.
Smoking Dill Lemon Smoked Salmon Step by Step
1. Make the brine. Stir the water, kosher salt, and half a cup of brown sugar in a large container until dissolved.
2. Brine. Submerge the salmon and refrigerate for four to eight hours.
3. Rinse and dry. Rinse the fish under cold water and pat it dry with paper towels.
4. Heat the smoker. Clean the smoker so air flows freely, heat it to between one hundred seventy five and two hundred degrees F, and add the soaked wood chips.
5. Rub and smoke. Press the dill, zest, pepper, and remaining sugar onto the fish, place it skin side down on the rack, and smoke for one to three hours until it reaches 145 degrees F.
Soak the wood chips in water for at least thirty minutes before you add them. Wet chips smolder slowly and give a steady, mild smoke, while dry ones flare and burn out. Use a foil pouch with a few holes if your smoker has no tray, and refill the chips once during a long cook.
Avoid opening the smoker door too often. Each peek lets heat out and adds minutes to the cook. Check the thickest part with a probe thermometer near the end and pull the fish at 145 degrees F. Let it cool slightly before serving. Always taste a flake after it rests and add a squeeze of lemon if you like.
Making Dill Lemon Smoked Salmon Ahead
Cool the salmon and refrigerate it within two hours in an airtight container for up to four days. The flavor deepens overnight, so it is excellent cold. Freeze portions wrapped tightly for up to two months, then thaw them overnight in the refrigerator. Keep the fish below forty degrees F before and after smoking.
What to Serve with Dill Lemon Smoked Salmon
Serve the salmon with cucumber slices, an arugula salad, or on bagels with cream cheese. For more dishes, try lemon almond green beans, mushroom rice, hibachi chicken and rice skillet meal, or golden coconut chicken curry.
Notes and Safety Tips for Dill Lemon Smoked Salmon
Flag the allergens. This dish contains fish, and the seasonings may be processed with other allergens, so check every label.
Check the temperature. Cook the salmon until it reaches 145 degrees F in the thickest part.
Brine in the refrigerator. Keep the fish below forty degrees F.
Never reuse brine. Discard it after the fish comes out.
Use fresh dill. Dried dill tastes flat.
Skin side down. The skin protects the flesh.
Rest before serving. It flakes cleanly.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of fish and leftovers.
For more lemon flavor, serve the fish with lemon wedges or a lemon dill yogurt sauce. A few thin lemon slices placed under the fish on the rack add aroma. Capers and red onion make a good topping for chilled slices.
If you want a sweeter fish, add another spoonful of brown sugar to the rub. If you prefer a milder fish, shorten the brine to four hours. In either case, the smoking time depends on the thickness of the fillet, so rely on a thermometer.
Questions About Dill Lemon Smoked Salmon
How long should you brine dill lemon smoked salmon?
Four to eight hours in the refrigerator.
Can you make dill lemon smoked salmon ahead of time?
Yes. It keeps for four days.
Can you freeze dill lemon smoked salmon?
Yes, for up to two months.
Can I use dried dill?
Yes, in a smaller amount.
Can I use hickory wood?
Yes, but it tastes stronger.
Dill Lemon Smoked Salmon
Equipment
- Smoker
- Large container
- Meat thermometer
Ingredients
Main Ingredients
- 4 cup water
- ⅔ cup kosher salt
- ½ cup brown sugar for the brine
- ¼ cup brown sugar for the rub
- 2 tbsp fresh dill chopped
- 1 tbsp lemon zest
- 1 tsp black pepper
- 1 cup apple wood chips soaked
- 1 cup cherry wood chips soaked
- 2 lb wild caught salmon fillet
Instructions
Cooking
- Brine. Brine the salmon 4 to 8 hours in the refrigerator.
- Dry. Rinse and pat the salmon dry.
- Heat. Heat the smoker to 175 to 200 F with soaked chips.
- Rub. Press on the dill, zest, pepper, and sugar.
- Smoke. Smoke 1 to 3 hours until 145 F inside.
