Smoked Salmon with Lemon-Dill Aioli
Recipe from Better Homes and Gardens

Alder is the traditional wood for smoking salmon because its light flavor enhances the taste. The aioli sauce is seasoned with mayonnaise, dill, and lemon.


Smoked Salmon with Lemon-Dill Aioli

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Servings: Makes 4 to 6 servings.
Related Categories: French Cuisine, Grilled Salmon, Grilling, Lemons, Light Summer Dinners, Salmon, Sauces, Smoked Salmon, Summer, Summer Dinners
 
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Ingredients
  • 10  to 12
    alder or apple wood chunks
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  • 3/4  cup
    mayonnaise or salad dressing
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  • 2  Tbsp.
    snipped fresh dill weed
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  • 1-1/2  tsp.
    finely shredded lemon peel
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  • 1  Tbsp.
    lemon juice
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  • 1/4  tsp.
    lemon-pepper seasoning
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  • 1  3-1/2- to 4-lb.
    dressed salmon
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  • 8  sprigs
    fresh dill weed
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  •  
    Lemon wedges
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Directions
1.
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2.
Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve.
3.
Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 1812-inch piece of greased heavy-duty foil.
4.
In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture.
5.
To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings.
Nutrition information
Calories 661, Total Fat 46 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 541 mg, Carbohydrate 2 g, Fiber 0 g, Protein 57 g. Daily Values: Vitamin C 4%, Calcium 3%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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