Smoked Salmon with Lemon Dill Cream (low FODMAP)
10 Minutes + overnight prep • 3 - 4 hours cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 6+ • Ok to make-ahead: Steps 1 - 7
Smoked salmon prepared in this way is not only delicious, it gets a wonderful color and sheen so it’s a beautiful centerpiece for any table. Even if you're not a huge salmon fan, I encourage you to try this recipe. You might just discover you love it and you will surely get rave reviews. This will serve 6 or more as a hearty main course. You can also prepare it ahead and serve it as the main event in our Salmon Salad with Balsamic Mustard Vinaigrette.
Ingredients: Brine and Salmon
1 cup whisky or gin (I prefer whisky and I used Jameson double-casked)
1 cup water
1 cup dark brown sugar plus more for sprinkling on the salmon before cooking
1/2 cup Kosher salt
1 cup maple syrup
1 tablespoon fresh ground black pepper
3 pounds of skin-on salmon (Steelhead preferred)
Additional maple syrup for basting during cooking
Ingredients: Lemon Dill Cream
3/4 cup lactose-free sour cream
2 teaspoons Dijon mustard
1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for a 10% discount)
OR 1 teaspoon Kosher salt
2 1/2 tablespoons fresh dill, finely chopped
1/2 teaspoon granulated sugar
Zest of 1 lemon
Juice or 1/2 - 1 lemon (add half, taste and add more if needed)
1 tablespoon garlic-infused olive oil, if needed, to thin the sauce
Additional Kosher salt to your taste
Directions
(1) Prepare the brine: In a saucepan, combine the brine ingredients and heat over medium heat, stirring frequently, until the salt and sugar have dissolved. Do not boil. Remove from the heat and let cool.
(2) Brine the salmon: Meanwhile, cut the salmon into pieces of approximately equal size (about 2 - 4 ounces each). Put the salmon pieces into the cooled brine submerging the fish as much as possible. Cover and refrigerate for 8 hours or overnight.
(3) Prepare the salmon: Once the salmon has been brined, pour the brine off, rinse the salmon, and pat dry. Then lay the salmon on a rimmed baking sheet and sprinkle with brown sugar. Let sit for an hour.
(4) Prepare the smoker: When ready to cook, place a piece of heavy-duty foil directly on the smoker grate, set your smoker to 180 degrees F, and preheat, lid closed for 15 minutes.
(5) Cook the salmon: Transfer the salmon to the foil on the smoker grill grate. Close the lid and smoke the salmon for 3 to 4 hours or until cooked through (the interior of the fish will be flaky and opaque). For best results, brush the salmon every hour or so with maple syrup during cooking.
(6) Prepare the lemon dill cream: Combine all ingredients except the garlic-infused olive oil in a small bowl and stir well to combine. If needed, add a bit of garlic-infused olive oil to thin the cream. Taste and add additional salt as needed to your taste. Chill until ready to serve.
(7) Finish: When cooked, remove salmon to a platter and garnish with fresh dill. If not serving right away, hold the garnish and cover with a layer of parchment and then a layer of foil to keep warm or to refrigerate until ready to serve.
Make-ahead note: This recipe calls for overnight brining and it smokes for 3 – 4 hours all of which can be done ahead. The salmon is delicious right away or served chilled so you can do all of this ahead of time.
(8) Plate and serve: Serve hot or chilled with lemon dill cream alongside.
Eat and enjoy every bite because you can!
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