Dill- Maple Butter Smoked Salmon

Juicy and flavorful salmon slowly cooked on a smoker creates such a beautiful bite.

I used a Recteq smoker with hickory pellets for this. I placed a whole deboned fish on the grill with skin on. Smothered it in a delicious butter spread that has, fresh dill, garlic, lemon zest, salt, pepper, and maple syrup! It’s sooo tasty. Top with 1 lemon, slice and let the smoker do its thing. Doesn’t that look yummy?

If you would like to bake you can follow all the directions on prep and then bake for 15-20 minutes at 400 degrees. The temp should read 145 degrees.

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Let’s get started!

Ingredients:

• 2 pound salmon fillet, skin on, deboned
• 1 large lemon zested then sliced
• 6 tbsp butter, softened
• 1 tbsp dill, minced
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp maple syrup

Directions:

1. Pre-heat a smoker to 225 degrees.
2. In a small bowl combine the butter, garlic, dill, lemon zest, salt, pepper, and maple syrup.
3. Pat down the salmon filet with paper towels.
4. Spread the butter on the salmon as best you can.
5. Lay the lemons on top.
6. Place the fish on the grate skin down.
7. Insert a wireless thermometer into the fatest part of the fish. If you don’t have one that is ok you can check on it in a bit with an instant read.
8. Close the lid and let the fish smoke for 45 minutes up to 1.5 hours. (time can vary depending on the size) A thermometer should read 145 degrees.
9. Remove from the smoker and tent loosley with aluminum foil. Let it rest for 10-20 minutes, cut, then serve.
10. ENJOY!