Ingredients

The following ingredients have 4 Servings
  • 3 pounds salmon filet (leave skin on)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon kosher salt
  • 3 tablespoons lemon pepper seasoning

Instruction

  • Prepare your wood chips by soaking them in water for at least 30 minutes prior to smoking.
  • Check the filet to ensure all of the pin bones have been removed. If you notice any, use a pair of tweezers or small needle nose pliers to pull them out.
  • Rinse the filet to remove any debris, if necessary, then pat the salmon dry with clean paper toweling.
  • Using a basting brush, apply mustard to the flesh side of the salmon; sprinkle salt and lemon pepper seasoning evenly over the mustard.
  • When the salmon is ready, put a light coating of oil on the salmon skin, or spray the grates with cooking spray, to prevent it from sticking to the grates. Alternatively, place the salmon on a sheet of aluminum foil (I do this so I can just grab the foil to remove the filet from the smoker without worry of tearing the fish)
  • Smoke the salmon at 225°F for 90 minutes, or until the salmon reaches an internal temperature of 140°F.
  • When it is fully cooked, carefully remove the hot smoked salmon from the smoker. Allow the fish to rest for 10-15 minutes before serving.
  • Enjoy!