Smoked Salmon with Lemon Pepper Garlic Butter Recipe
This smoked salmon recipe features succulent fillets infused with a zesty lemon pepper garlic butter, delivering a perfectly smoky and flavorful dish. The salmon is gently smoked at a low temperature with aromatic apple or cherry wood, resulting in a tender, moist texture accented by a bright citrus and herb butter that penetrates a crosshatched scoring in the fish. Ideal for an impressive yet easy-to-make dinner or appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Smoking
- Cuisine: American
Ingredients
Scale
Salmon
- 2 whole salmon fillets (1–1.5 lbs each)
- Lemon slices (optional, for garnish)
Lemon Pepper Garlic Butter
- 4 tbsp unsalted butter (melted)
- 4–5 cloves garlic (minced)
- 1.5 tbsp lemon juice
- 1 tbsp fresh parsley (or 2 tsp dried)
- 1.5 tbsp lemon pepper seasoning
- 1 tsp paprika
Instructions
- Preheat and Prepare Salmon: Preheat your smoker to 275°F using apple or cherry wood for a sweet, aromatic smoke. Pat the salmon fillets dry thoroughly with paper towels to remove moisture. Using a sharp knife, score the surface of the salmon flesh with a crosshatch pattern, making cuts about 1 inch apart. Be careful not to cut through the skin, just enough to allow the butter mixture to penetrate.
- Make the Lemon Pepper Garlic Butter: In a medium bowl, combine the melted unsalted butter with minced garlic, fresh lemon juice, chopped fresh parsley (or dried if fresh is unavailable), lemon pepper seasoning, and paprika. Stir the mixture well until all ingredients are fully incorporated, creating a flavorful, aromatic butter blend.
- Apply the Butter Mixture: Lay the salmon on a piece of butcher paper. Generously brush the lemon pepper garlic butter all over the top of the salmon, making sure to work some of the mixture into the crosshatch cuts to infuse maximum flavor into the flesh.
- Smoke the Salmon: Transfer the salmon on the butcher paper onto the preheated smoker rack. Smoke the salmon at a steady 275°F, allowing it to cook slowly and absorb the smoky flavor. Monitor the internal temperature carefully and smoke until the salmon reaches 135°F, which typically takes about 20 to 30 minutes, depending on thickness.
- Finish and Serve: Once cooked through, spoon any remaining lemon pepper garlic butter over the top of the salmon fillets. Garnish with fresh lemon slices as desired. Allow the salmon to rest for 5 minutes to let the juices redistribute before serving. Enjoy your perfectly smoked, buttery, and flavorful salmon!
Notes
- Use a digital meat thermometer for best results to avoid overcooking.
- Apple or cherry wood are recommended for a mild, sweet smoke flavor that complements salmon well.
- If a smoker is unavailable, you can use an outdoor grill with a smoking box or chips, maintaining a similar low temperature.
- Fresh parsley brightens the butter mixture, but dried parsley works well as a substitute.
- Leftover butter mixture can be saved and used as a sauce for vegetables or bread.
- Resting the salmon after smoking ensures it stays tender and juicy.
Keywords: smoked salmon, lemon pepper butter, garlic butter salmon, smoked fish recipe, easy smoked salmon, salmon with lemon garlic butter, apple wood smoked salmon
