Lemon Pepper Salmon
This lemon pepper salmon recipe is smoked to perfection and topped with a flavorful creamy dill sauce. Serve it up along your favorite side dishes for a summertime meal that guarantees to impress.
Equipment
- Z Grills 10002B Wood Pellet Grill
- Z Grills Competition Blend Pellets
Ingredients
- Herbs
- Sour cream
- Mayo
- Granulated garlic
- Kosher salt
- Red onions
- Dijon mustard
- Asparagus
- Rind or zest of two lemons
- Juice of two lemons
- Fresh cracked black pepper
Summer Dill Sauce
- 1 tablespoon fresh dill weed (chopped)
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice and rind
- 1 teaspoon prepared horseradish
- ¼ teaspoon garlic
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
Instructions
- Preheat your Z Grill Pellet Smoker to 160-180°F. Prep your salmon filet by checking for bones and removing any thin sections of meat.
- Sprinkle your salmon with the rind of two lemons and squeeze the lemons’ juice on top. Then, use a pepper mill to season with freshly cracked black pepper.
- Make sure the Z Grill’s grates are clean and oiled. Place the salmon filet directly atop the grill grates. Cover the filet with lemon slices and fresh dill and smoke for 2 hours at 160-180°F.
- While the salmon is smoking, prepare your Summer Dill Sauce by combining chopped dill, sour cream, mayonnaise, onion, lemon juice, lemon rind, horseradish, garlic, Dijon mustard, salt, and pepper in a medium-sized bowl. Once combined, pop it in the fridge to start the chill process.
- At the 2-hour mark, use a meat thermometer to check the salmon’s internal temperature. If it reads 123°F, continue smoking for one hour.
- Remove the salmon from the grill when its internal temperature is 145°F (about one hour). Place the salmon atop a bed of fresh greens and garnish with lemon and orange rind. Top with Summer Dill Sauce and serve alongside fresh asparagus.