Seattle Style Smoked Salmon
Seattle Style Smoked Salmon
Ingredients
For the Salmon and Marinade
- 3-6 pounds salmon filet, whole
- 1 1/2 cups olive oil
- 1 lime, juiced
- 1 lemon, juiced
- 20-30 garlic cloves, crushed
- 1/2 cup cilantro, fresh, chopped
- 6 scallion stalks, fresh, chopped or diced into small pieces
- 1 shallot, diced
- 2 teaspoons dry oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
For Smoking
- 2 cedar boards, as needed for salmon size
Instructions
- 1
Soak cedar boards in water for at least 1 hour, or preferably 24 hours, to prevent them from burning on the smoker.
⏱️ 60 min
- 2
Prepare the marinade ingredients: chop the fresh cilantro, chop or dice the fresh scallion stalks into small pieces, dice the shallot, and crush the garlic cloves.
⏱️ 10 min
- 3
In a large mixing bowl, combine the chopped cilantro, chopped scallions, diced shallot, crushed garlic cloves, dry oregano, ground black pepper, salt, smoked paprika, and cumin.
⏱️ 2 min
- 4
Add the juice of one lime and the juice of one lemon to the bowl with the dry ingredients.
⏱️ 1 min
- 5
Pour in the olive oil. Whisk all the marinade ingredients together until well combined.
⏱️ 2 min
- 6
Place the whole salmon filet into the marinade in the bowl. Use your hands to thoroughly coat the salmon with the marinade, ensuring it's well covered on all sides.
⏱️ 2 min
- 7
Marinate the salmon at room temperature for about 30 minutes. If marinating longer, refrigerate and bring to room temperature before smoking.
⏱️ 30 min
- 8
Preheat your smoker to 375°F.
⏱️ 10 min•🌡️ 375
- 9
Once the smoker is preheated, place the soaked cedar boards directly on the smoker grates.
⏱️ 1 min
- 10
Carefully transfer the marinated salmon filet onto the cedar boards on the smoker. Pour any remaining marinade from the bowl over the top of the salmon to cover it.
⏱️ 2 min
- 11
Close the smoker lid and smoke the salmon for roughly 40-45 minutes at 375°F. Cooking time will vary depending on the thickness of your salmon, so always cook until the salmon flakes easily with a fork and reaches your preferred doneness.
⏱️ 45 min•🌡️ 375
- 12
Once cooked, carefully remove the Seattle style smoked salmon from the smoker and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seattle Style Smoked Salmon
For the Salmon and Marinade
- 3-6 pounds salmon filet, whole
- 1 1/2 cups olive oil
- 1 lime, juiced
- 1 lemon, juiced
- 20-30 garlic cloves, crushed
- 1/2 cup cilantro, fresh, chopped
- 6 scallion stalks, fresh, chopped or diced into small pieces
- 1 shallot, diced
- 2 teaspoons dry oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
For Smoking
- 2 cedar boards, as needed for salmon size
Instructions
- 1
Soak cedar boards in water for at least 1 hour, or preferably 24 hours, to prevent them from burning on the smoker.
⏱️ 60 min - 2
Prepare the marinade ingredients: chop the fresh cilantro, chop or dice the fresh scallion stalks into small pieces, dice the shallot, and crush the garlic cloves.
⏱️ 10 min - 3
In a large mixing bowl, combine the chopped cilantro, chopped scallions, diced shallot, crushed garlic cloves, dry oregano, ground black pepper, salt, smoked paprika, and cumin.
⏱️ 2 min - 4
Add the juice of one lime and the juice of one lemon to the bowl with the dry ingredients.
⏱️ 1 min - 5
Pour in the olive oil. Whisk all the marinade ingredients together until well combined.
⏱️ 2 min - 6
Place the whole salmon filet into the marinade in the bowl. Use your hands to thoroughly coat the salmon with the marinade, ensuring it's well covered on all sides.
⏱️ 2 min - 7
Marinate the salmon at room temperature for about 30 minutes. If marinating longer, refrigerate and bring to room temperature before smoking.
⏱️ 30 min - 8
Preheat your smoker to 375°F.
⏱️ 10 min•🌡️ 375 - 9
Once the smoker is preheated, place the soaked cedar boards directly on the smoker grates.
⏱️ 1 min - 10
Carefully transfer the marinated salmon filet onto the cedar boards on the smoker. Pour any remaining marinade from the bowl over the top of the salmon to cover it.
⏱️ 2 min - 11
Close the smoker lid and smoke the salmon for roughly 40-45 minutes at 375°F. Cooking time will vary depending on the thickness of your salmon, so always cook until the salmon flakes easily with a fork and reaches your preferred doneness.
⏱️ 45 min•🌡️ 375 - 12
Once cooked, carefully remove the Seattle style smoked salmon from the smoker and serve immediately.
⏱️ 1 min