This Smoked Rosemary Shallot Salmon will literally knock your socks off. The light smoke flavor against the perfectly cooked salmon. My mouth is watering just thinking about it. If you do not have a smoker, I got your back with the oven version as well. Hashtag You Are Welcome!
I recently got a Traeger and to say I’m OBSESSED is an understatement! Right after I got it we had a storm and I literally went out at 2 am and checked to make sure it was okay. lol. You don’t truly understand how amazing one is until you have a smoker in your hands. One million percent worth saving up for.
This smoked salmon is a bit different than what you are used to seeing in the grocery stores in packages or on a bagel and lox. That is cold smoked salmon. This is not cold smoked. Obvs. Salmon so far has been my favorite thing to cook on my Traeger. I like smoking it for about an hour and then cranking the heat up and letting it finish. The result is a smoky crispy texture on the outside and the most perfectly done fish on the inside. I’m literally drooling. If only you could see me right now!
If you don’t have a smoker or grill, this can easily be done in your oven and will still turn out super super scrumptious. You just won’t get that slight smoky flavor.
Ingredients
- 2 1/2 lbs fresh salmon
- 1/2 cup ghee or butter, melted
- 2 cloves of garlic, minced
- 1 shallot, finely chopped
- 1 tbl fresh rosemary, chopped
- squeeze of lemon
- generous pinch of salt
Instructions
- Turn smoker on to "smoke" or to 225 degrees if you do not have a "smoke" option and let get to temp.
- While smoker is heating up, take a small sauce pan and melt ghee or butter on low.
- Once melted add in the garlic, finely chopped shallot, and rosemary. Mix to combine.
- Take your salmon and generously salt the entire fish. Squeeze lemon all over the top.
- Place salmon directly onto grill and brush the melted ghee mixture all over the top.
- Put your probe into the thickest part of the fish and close the lid.
- Once salmon internal temperature reaches 125 degrees (about 1 1/2 hours) crank smoker up to 375 degrees F.
- Let cook until internal temp is at 150 degrees, about 15 minutes.
- Remove from grill and let rest for 5-10 minutes and enjoy
- Place salmon on a baking sheet.
- Sprinkle with salt and squeeze of lemon.
- Add melted ghee or butter mixture to the top of the fish.
- Place into a COLD oven.
- Turn oven to 400 degrees F and let cook for 25 minutes.
Do you have a smoker? What’s your favorite thing to cook on there?
Whole30: yes
Paleo: yes
I absolutely love this recipe! The smoky flavor and crisp outside of the fish make for a delicious combination. It’s even yummy as leftovers (when there are any) – been serving it cold on a spinach salad.
Yes I love it over salad the next day! So happy you enjoyed!