I have several recipes on my blog with smoked salmon. It’s a really versatile dish, it’s easy to cook, and most people like salmon. So, if you’re picking a dinner item for a group, it’s a good choice. For this dish, I slow smoked the salmon to 145 degrees, resulting in a much different texture than if I had grilled filets. The salmon is still moist, but takes on a more fully-cooked yet tender texture. I used a whole side of salmon. However, if you end up in a hurry, just cut into portions and grill. The sauce and the seasoning still work wonders with the salmon, no matter how you cook it. Read on for this recipe for Lucky 7 Smoked Salmon with Whole Grain Honey Mustard!
Lucky 7 Salmon
I designed my Lucky 7 Seasoning for fish, chicken, and veggies. It really stands out on salmon- it doesn’t overwhelm the flavors, but does provide an amazing flavor component to the dish. While you can just sprinkle it on items, for this dish I made a paste of Lucky 7 with olive oil and fresh Thai Basil. By smoking over a lower temperature, the seasoning and the Thai Basil never overcook, so you still get an amazing flavor burst from them. I cooked this on a Traeger Timberline at 225 degrees. Total cook time was xx minutes, with internal temperature of 142 in the thickest part of the salmon and 145 in the tail (make sure to place the thicker part of the filet over the middle of the grill where the burner is.)
Whole Grain Honey Mustard
For a sauce, I wanted to create an “adult version” of honey mustard. Yes, it’s a great dip for chicken wings, but there are so many mustards with an amazing array of flavors, you owe it to yourself to try them out. So, my recipe uses three different types of mustard (whole grain, spicy brown, and dijon,) plus local honey and some seasonings. It turned out really good, and I think you’ll love it on more than just salmon (I keep some in my fridge now!)
Serving and Leftovers.
For serving this, I like to set up a bit of a buffet line. Set out your sides, the salmon, the whole grain honey mustard, and any other condiments you may like. Allow the fam or your guests to make their own plates and take the pressure off making them yourself. While you may not have enough people to cook an entire filet, don’t worry if you cook a bit extra. This dish is still exquisite served cold (in fact, I prefer that!). For the next day’s lunch, set up a buffet again with the salmon, chive cream cheese, crackers, various pickles, etc. Or, just make an amazing salmon dip!
As always, I hope you enjoy. Now get out there and cook something!Print