Simple Salt & Pepper Smoked Salmon
FOR THE SALMON
- 2 pounds fresh salmon fillets
- 4 tablespoons melted butter
- juice of 2 lemons
Preheat smoker to 160 degrees Fahrenheit and add wood chips to begin smoking.
Generously brush butter over fillets. Squeeze the juice of lemons over fillets and sprinkle with salt and pepper.
Place salmon in smoker and let cook for up to 3 hours. Check the internal temperature of the fillets using a digital meat thermometer.
Once the fillets reach 145 degrees Fahrenheit, or begin to flake apart, remove from smoker. Serve immediately.
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