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Dill Lemon Smoked Salmon

Dill Lemon Smoked Salmon

Brined salmon rubbed with fresh dill and lemon zest and smoked low over apple and cherry wood.
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Prep Time 4 hours
Cook Time 3 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 6 servings
Calories 263 kcal

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.

Notes

Substitutions: Use dried dill in a smaller amount.
Tips: Soak the wood chips and keep the smoker closed.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.
Keyword Brown Sugar, Dill, Dill Lemon Smoked Salmon, Lemon Zest, Salmon