Smoked Garlic Salmon

Smoked Garlic Salmon
Smoked Garlic Salmon. Tastyart Ltd Rob White/Getty Images
  • 19 mins
  • Prep: 15 mins,
  • Cook: 4 mins
  • Yield: 4 servings

This hot smoked salmon is loaded with 10 cloves of garlic. While that might sound like a lot, once you've tried it you'll probably want to add more. Serve this salmon over a bed of fresh greens, with grilled vegetables, or serve as an appetizer

What You'll Need

  • 1 large (about 2 pounds/900 g) salmon fillet
  • 10 cloves of garlic, minced
  • 1/4 cup/60 mL lemon juice
  • 3 tablespoons/45 mL butter
  • 1 teaspoon/5 mL dried sage
  • 1 teaspoon/5 mL dried oregano
  • 1/2 teaspoon/ 2.5 mL salt

How to Make It

Prepare smoker for a 4 to 5 hour smoke at a temperatures around 200 to 225 degrees F/95 to 110 degrees C. Rinse salmon thoroughly. Combine remaining ingredients and spread over the top side (as opposed to the skin side) of the salmon. Place in smoker for 2 hours depending on thickness of the fillets. Check for doneness after 1 hour. Salmon is done when it reaches an internal temperature of between 145-150 degrees in thick part of fillet.

When done remove from smoker and rest for 5-7 minutes covered. 

Nutritional Guidelines (per serving)
Calories 573
Total Fat 32 g
Saturated Fat 10 g
Unsaturated Fat 10 g
Cholesterol 175 mg
Sodium 431 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Protein 56 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)