Smoked Salmon with Mustard and Dill

Name: Smoked Salmon with Mustard and Dill
Yield: 4 servings (serving size: about 4 1/2 ounces)
Ingredients: 2 cups wood chips; 1 tablespoon minced fresh dill; 1 tablespoon fresh lemon juice; 3 tablespoons sweet-hot mustard (such as Inglehoffer); ½ teaspoon salt; 1 (1 1/2-pound) salmon fillet; Cooking spray

3 Ratings
2 Reviews

Rich, meaty salmon fillets are seasoned with a paste that offers more flavor than a marinade. A skin-on fillet is sturdier and less prone to stick to the grill.

By Bill and Cheryl Jamison

Recipe by Cooking Light July 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:

4 servings (serving size: about 4 1/2 ounces)

Nutrition Info

Ingredients

2 cups wood chips
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons sweet-hot mustard (such as Inglehoffer)
½ teaspoon salt
1 (1 1/2-pound) salmon fillet
Cooking spray

Directions

Step 1
Soak wood chips in water 30 minutes; drain.

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Step 2
Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
Step 3
Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
Step 4
Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutrition Facts

Per Serving:

262 calories; calories from fat 40%; fat 11.6g; saturated fat 2.5g; mono fat 4.6g; poly fat 2.5g; protein 31g; carbohydrates 4.8g; cholesterol 80mg; iron 0.5mg; sodium 429mg; calcium 16mg.

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ktleyed

05/13/2014

Delicious! I made this on a cedar plank instead of using the wood chips and it was great. Easy too!

tara31

03/19/2010

A super simple and very delicious recipe! Made exactly as directed and served with baked potatoes and grilled portabello mushrooms stuffed with spinach and onions.

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