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Lemon Dill Hot-Smoked Salmon

Yields2 Servings

 2 Salmon fillets, skin on but boneless
 1 cup Kosher salt
 1 cup Brown sugar
 1 tsp Lemon zest
 2 tbsp Fresh dill, rough chopped
1

Measure all ingredients into a medium work bowl and thoroughly combine with a fork or whisk. [Salt, Sugar, Dill, Lemon]

2

Lay salmon filets, skin side down, into a 1.5qt dish and sprinkle mixture over it making sure to pack the cure around all sides of the fish

3

Use all of the cure and press gently into the fish. Cover dish tightly and refrigerate up to 24 hours

4

Remove fish from the refrigerator and rinse with cold water. Pat dry and set aside while you prepare the smoker.

5

Smoke the fish for 20-30 minutes and serve with vegatables

Nutrition Facts

Serving Size 1

Servings 0


Amount Per Serving
Calories 200