Smoker: Heat per directions. Ours is an outdoor smoker, so we add coals and a fire starter and let the coals warm up until they’re all white. Then we layer in the try and food. For this recipe, we had just over 2 lbs. of salmon and it took just about 2 hours in the smoker. Note: Smoked Salmon keeps well at room temperature, so you could always have this ready to go 30 minutes to an hour ahead of serving.
Tip: Make sure to serve some reserved lemon slices with the salmon.
- 2.25 lb. fresh salmon fillet
- 1 tbsp. olive oil for brushing
- 1 tsp. minced fresh rosemary
- 2 pinches kosher salt
- 20 rounds fresh black pepper
- 2 small lemons, sliced
- Rinse and pat the salmon dry. Brush a light layer of olive oil all over the salmon and sprinkle on rosemary, salt and pepper. Place sliced lemons on top of the fillet and brush each with olive oil. Place in a warmed smoker for 2 hours or until the salmon is flakey and cooked through.