Saumon au citron et au poivre (recette de saumon fumé à chaud)

Ingrédients

• 3 pounds salmon filet (leave skin on)
• 2 tablespoons Dijon mustard
• 1 tablespoon kosher salt
• 3 tablespoons lemon pepper seasoning

Préparation

1. 1

   Prepare your wood chips by soaking them in water for at least 30 minutes prior to smoking.

2. 2

   Check the filet to ensure all of the pin bones have been removed. If you notice any, use a pair of tweezers or small needle nose pliers to pull them out.

3. 3

   Rinse the filet to remove any debris, if necessary, then pat the salmon dry with clean paper toweling.

4. 4

   Using a basting brush, apply mustard to the flesh side of the salmon; sprinkle salt and lemon pepper seasoning evenly over the mustard.

5. 5

   When the salmon is ready, put a light coating of oil on the salmon skin, or spray the grates with cooking spray, to prevent it from sticking to the grates. Alternatively, place the salmon on a sheet of aluminum foil (I do this so I can just grab the foil to remove the filet from the smoker without worry of tearing the fish)

6. 6

   Smoke the salmon at 225°F for 90 minutes, or until the salmon reaches an internal temperature of 140°F.

7. 7

   When it is fully cooked, carefully remove the hot smoked salmon from the smoker. Allow the fish to rest for 10-15 minutes before serving.

8. 8

   Enjoy!