Seafood > Fish > Salmon > Smoked Salmon

Smoked Salmon with Dill and Lemon Recipe

Ingredients with Measurements:
- 1 lb smoked salmon
- 1/4 cup chopped fresh dill
- 1 lemon, sliced
- Salt and pepper to taste

Special equipment needed:
- Smoker

Step-by-step instructions:
1. Preheat smoker to 200°F.
2. Place the smoked salmon on a smoker rack.
3. Sprinkle the chopped dill over the smoked salmon.
4. Place the lemon slices on top of the smoked salmon.
5. Season with salt and pepper to taste.
6. Smoke the salmon for 1-2 hours or until the internal temperature reaches 145°F.


Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
Temperature:
Smoker temperature: 200°F
Internal temperature of salmon: 145°F
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 180
Fat: 8g
Protein: 24g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 450mg

Substitutions for ingredients:
- Fresh dill can be substituted with dried dill.
- Lemon slices can be substituted with lime slices.

Variations:
- Add a teaspoon of honey to the salmon before smoking for a sweeter flavor.
- Substitute the lemon slices with orange slices for a citrusy twist.
- Add a tablespoon of capers to the smoked salmon for a salty flavor.

Tips and tricks:
- Make sure to remove any bones from the smoked salmon before serving.
- Serve the smoked salmon with crackers or bread for a delicious appetizer.
- Use a cedar plank to smoke the salmon for a smokier flavor.

Storage instructions:
Store leftover smoked salmon in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the smoked salmon, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Arrange the smoked salmon on a platter and garnish with fresh dill and lemon slices.

Garnishes:
Fresh dill and lemon slices.

Pairings:
Serve the smoked salmon with a crisp white wine or a light beer.

Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic mashed potatoes

Troubleshooting advice:
- If the smoked salmon is too salty, soak it in cold water for 30 minutes before smoking.

Food safety advice:
- Make sure to cook the smoked salmon to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Smoked salmon has been a popular dish in Scandinavian countries for centuries.

Flavor profiles:
The smoked salmon has a smoky and savory flavor, while the dill and lemon add a fresh and citrusy taste.

Serving suggestions:
Serve the smoked salmon as an appetizer or as a main dish with a side salad.

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Region: Norwegian

Taste: Smoky, Tangy, Herbal, Salty, Citrusy