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Smoked Salmon with Dijon Mustard and Dry Rub Recipe

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3.8 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 2 servings

Description

This smoked salmon recipe delivers tender, flavorful fish infused with a subtle smoky aroma from a wood pellet grill. The Dijon mustard and dry rub create a beautifully seasoned crust while smoking at a low temperature ensures moist and flaky salmon. Perfect as a sophisticated appetizer or a main course paired with a refreshing lemon dill yogurt sauce.

Ingredients

Salmon

  • 8 oz. salmon fillet
  • 1 teaspoon Dijon mustard
  • 2-3 teaspoons dry rub (your choice of seasoning blend)

Serving Suggestion

  • Lemon dill yogurt sauce (optional, for serving)

Instructions

  1. Preheat Wood Pellet Grill: Turn the wood pellet grill to the smoke setting to begin preheating and generating smoke for flavor infusion.
  2. Apply Dijon Mustard: Rub the flesh side of the salmon thoroughly with 1 teaspoon of Dijon mustard, making sure to cover all sides, including the edges, to help the dry rub adhere and add moisture.
  3. Season with Dry Rub: Sprinkle 2-3 teaspoons of your chosen dry rub evenly across the mustard-coated flesh, creating a thin, uniform layer for enhanced flavor.
  4. Place on Grill: Position the salmon fillet on the grill grate with the skin side down, then adjust the temperature to 225°F to set the smoking environment.
  5. Smoke the Salmon: Allow the salmon to smoke for approximately 1 hour, or until the internal temperature reaches 145°F at the thickest part, ensuring it is fully cooked and tender.
  6. Rest and Serve: Remove the salmon from the grill and let it rest for 5 minutes. Serve warm accompanied by a lemon dill yogurt sauce for a bright, creamy contrast.

Notes

  • Use a reliable meat thermometer to check the salmon’s internal temperature for perfect doneness.
  • Adjust the amount and type of dry rub based on personal preference for spice and flavor.
  • Letting the salmon rest after smoking helps redistribute juices for a moist texture.
  • Experiment with different wood pellets like apple or cherry to vary the smoky flavor.
  • Lemon dill yogurt sauce adds freshness but can be substituted or omitted if desired.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://sarabaking.com/smoked-salmon-with-dijon-mustard-and-dry-rub-recipe/