Smoked Salmon With Mustard And Dill – a delicious recipe with wood chips, dill, lemon juice, sweet-hot mustard, salt, salmon fillet. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak wood chips in water 30 minutes; drain.
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.
3
Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200u00b0 to 225u00b0.
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.
61
kcal
Calories
4
g
Fat
1
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups wood chips, 1 tablespoon minced fresh dill, 1 tablespoon fresh lemon juice, 3 tablespoons sweet-hot mustard (such as Inglehoffer), and more.
Yes, Smoked Salmon With Mustard And Dill falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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