Eugene's Dill Smoked Salmon

Smoky in the Summer

Eugene's Dill Smoked Salmon

Printable Version

Prep: 5 mins  |  Total: 1.5 hours
Serves: 2

Eugene Feygin | Chicago Food Explorer

Eugene Feygin

Eugene Feygin is an avid home chef, a Chicago food explorer, and the man behind @Feyginfoto on instagram. He loves to cook, travel, and learn about how cultures and food intertwine worldwide. He especially enjoys experimenting with new styles of cooking - life is really just a big experiment! Check out the breakfast bowl and salad recipes that he posts weekly - @Feyginfoto.

Ingredients

  • 12 oz wild Alaskan coho salmon
  • 1 oz dill weed
  • 1 alder wood plank
  • 3 oz spicy sesame seed oil
  • Salt to taste

Directions

Season Salmon

Place the salmon in a large bowl and top it will all of the oil, dill and some of the salt. Let it sit for 20-35 min.

Prep the Grill

Fire up a grill or smoker and char the wood plank on both sides. If not using a smoker, place some soaked wood chips in a vented aluminum foil pouch on the hot coals. Set up the grill or smoker for low heat - 180° F for the smoker, or indirect heat with a small amount of coals on a grill.

Smoke

Place the salmon on the plank then on to the grill or smoker. Smoke for 90 mins at 180° F in the smoker, or between 20-35 mins on the grill.

Eugene's Tip: This smoked salmon is perfect to top salads with or to make into salmon burgers.

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