Smoked Salmon with Lemon Pepper Garlic Butter
If you are looking for an awesome smoked fish dish, this Smoked Salmon with Lemon Pepper Garlic Butter recipe is what you seek!
Things to know:
What is salmon?
Salmon are any of several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic and North Pacific basins. Salmon is a colloquial or common name used for fish in this group, but is not a scientific name.
What is the biggest mistake when cooking salmon?
The absolute biggest mistake when cooking salmon is overcooking it. Leaving it on the heat for too long squeezes out moisture and causes a white, chalky protein called albumin to ooze out, resulting in a dry, rubbery, and overly fishy-tasting fillet.
Do I rinse salmon before cooking?
Like rinsing raw chicken, food safety experts (like the USDA) advise against washing or rinsing raw salmon before cooking. Rinsing raw fish does not kill bacteria; instead, the splashing water droplets can spread harmful germs and pathogens to your sink, countertops, and nearby utensils (a process called aerosolized contamination).
Which country has the best salmon?
The “best” salmon depends on whether you prefer wild-caught or farmed. Norway is considered the global gold standard for farmed Atlantic salmon, while Alaska (USA) produces the world’s most acclaimed wild salmon. Other top contenders include New Zealand (for King salmon) and Scotland.
Which country eats the most salmon?
The answer depends on whether you are looking at total volume or consumption per person.
By total volume, the United States is the largest consumer of salmon overall, devouring nearly 1 million tons annually.
By contrast, when it comes to per capita (per person) consumption, France and Norway top the global rankings.
France consumes roughly 9 lbs (4.11 kg) of salmon per person annually, making it a staple of the French diet.
Norway: As the world’s largest producer of Atlantic salmon, Norwegians eat about 9.9 lbs (4.5 kg) per person each year.
Japan: Japan is another major powerhouse for salmon intake (about 5.3 lbs per person), driven heavily by its famous sushi and sashimi culture.
Ingredients:
2 whole salmon fillets 1 – 1.5 lbs each
Lemon slices optional, for finish
Lemon Pepper Garlic Butter
4 T unsalted butter melted
4 – 5 cloves garlic minced
1 1/2 T lemon juice
1 T fresh parsley
1 1/2 T lemon pepper seasoning
1 t smoked paprika
1. Preheat smoker to 275°F with apple or cherry wood. Pat salmon dry. Score a crosshatch pattern about 1 inch apart into the flesh (not through the skin).
2. Combine melted butter, garlic, lemon juice, parsley, lemon pepper seasoning, and paprika in a bowl. Stir until mixed.
3. Place salmon on butcher paper. Brush butter mixture generously over the top, working into the crosshatch cuts.
4. Transfer to smoker on the butcher paper. Smoke at 275°F until internal temperature hits 135°F, about 20-30 minutes.
5. Spoon extra butter over the top. Add lemon slices. Rest 5 minutes and serve. ENJOY!
Equipment used:
Yoder YS640S Smoker
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