Meals like this are the best. I served everything including this amazing Smoked Sun Dried Tomato Salmon on a couple of wooden boards. It was absolutely incredable and so tasty.
Usually, I make salmon with lemon, olive oil and a generous a month of sea salt and herbs.
However, I am glad that I tested this one because it was very delicious. Of course, as you can see super simple as well.
One of our favorite fish is actually Salmon, or as my youngest one Daniel calls it “pink fish”. I try to make it a few times a month since we all genuinely enjoy eating, plus it is so healthy for us.
The best fresh salmon is Wild Alaskan Salmon. Wild Alaskan salmon is the healthiest salmon available.
The regulated safe fishing practices used to capture the salmon and the wild, natural diet they consume render it healthy for the palate and the environment.
The calorie and fat content in wild salmon is lower compared with farmed salmon.
I would advise you to always ask your butcher if its wild-caught or farm-raised. You may pay a few bucks more but it is so much healthier than farm-raised. Trust me on that one. Plus the taste will be amazing.
I truly hope you all like my Smoked Sun Dried Tomato Salmon as much as we did.
Anyhow, I added my notes below how to smoke fish without a smoker so please do check it out.
If you make Smoked Sun Dried Tomato Salmon or any of my recipes please tag me on Instagram. @sandraseasycooking and use hashtag #sandraseasycooking.
Thank you so much for all your support. Happy Cooking!
Sandra’s Easy Cooking is an Amazon Affiliate. Check my Amazon Store
- 2-4 lbs Salmon fillet with skin deboned
- 1 teaspoon coarse Kosher Salt
- 3 tablespoons Sun-Dried Tomato Pesto
- 2 tablespoons fresh parsley, roughly chopped
- 2 tablespoon Olive Oil
- If fish is frozen, defrost (Read notes), if not then place fish skin down and add all the ingredients as it goes in the order in the recipe; Rub salt all over fish, even skin. You do not need much salt because we are adding sun-dried tomato pesto and that already has sodium. So about a teaspoon or perhaps a pinch more.
- Now, spoon over the top of the salmon fillet about 3 tablespoonfuls of Sun-Dried tomato pesto, brand of your choice (do not add pesto to the skin, just the top), sprinkle on the top a bit of chopped fresh parsley, but you may use dried as well, just use about 1/2 tbsp instead of 2 tbsp.
- Drizzle olive oil on the top evenly all over the salmon filet and place it in the fridge for about 15-20 minutes.
- Get the smoker ready (grill or oven works alright as well). Add Cherry pallets, turn the smoker on smoke, and with the lid up, heat it for 4-5 minutes, until the fire is established.
- Place the fish, skin side down on the grill and smoke it for about 25-30 minutes with the lid closed.
- After 25-30 minutes, increase the temperature to 250F and cook Salmon for 30 minutes with the lid closed. Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part and it should read 145 degrees Fahrenheit when fish is done. Take it off the grill and serve.
- I serve this delicious fish with bagels, cream cheese, capers, fresh red onion, pickled red onion, tomatoes, and cucumber. Quick pickled red onions (recipe below) are so delicious and perfect with anything, especially fish.
I used TRAEGER GRILL SMOKER with MESQUITE PALLETS, but you can make it on the regular grill. There are videos to show you how.
Baking it in the oven is the last option and it will not taste bad, just not the same. Maybe adding a couple of drops of liquid smoke to get at least that taste and aroma like fish were smoked.
My Salmon Fillers were slightly sliced into equal parts, not cut through all the way, but if yours is not, you can certainly do that before adding any seasoning or in this case sun-dried tomato pesto for the equal portion-size fillets.
HOW TO DEFROST FROZEN FISH: For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate.
GRANDMAS QUICK PICKLED ONIONS
1 Red Onion, thinly sliced (1/4-1/2 lb)
1/2 cup organic apple cider Vinegar
1 cup Warm Water
2 tablespoons Olive Oil
1 1/2 teaspoons Kosher Salt
Combine vinegar, water, olive oil and salt in a medium bowl.
Whisk together until salt is completely dissolved.
Place onion in a jar.
Pour vinegar mixture over the onions and let sit at room temperature on the countertop overnight, with the lid but do not close itÂ completely.
Cover jar completely and place it in the refrigerator for at least a day before eating.
Pickled onions will last for a few weeks stored in the refrigerator.
Take them out of the fridge 10 minutes before eating to bring to more room temp.