Combining garlic and mustard is just an ingenious idea. I didn’t come up with that idea, fyi. But the two taste so very good together and especially when combined with smoked salmon.
We used a 1.5 pound salmon filet for this recipe. The salmon filet was smoked whole and cut into individual portions for serving.
Tips for Smoking Salmon
Apply the mustard glaze before putting the fish into the smoker and let it rest in the refrigerator for about 30 minutes to give the flavors some time to work into the salmon.
Use a mild wood like apple for the smoke flavor. Some folks swear by alder for smoked fish but apple suits us just fine.
Put the fish in the smoker skin side down and do not flip the fish as it cooks. It will take at least 30 minutes for the fish to finish cooking. You will know that the fish is done when it reaches an internal temperature of 145F and flakes easily with a fork.
You can check out our article on How to Smoke a Whole Salmon for more details.
Smoked Salmon with Mustard Sauce
- 4 garlic cloves - crushed
- 1 tsp white wine vinegar
- 1 tsp olive oil
- 2 tbn Dijon mustard
- salt and pepper to taste
- 4 lemon wedges
- 1 sprig of rosemary - chopped
- 1/2 tsn thyme
- 1-2 pound fresh salmon steak
- Mix all the ingredients together (minus the lemon wedges).
- Spread mixture on the salmon. Lay the lemon wedges on top of salmon. Smoke at 225 - 250, depending on the size, for 30-45 or until it easily flakes apart.
I have a funny little story.
Once, eons ago when we were young and fun, there was a young man named Brian. His last name is not important (it’s Beyrouty, and he’s my brother-in-law). Now, this anonymous Brian, he loves mustard. He loves mustard so much, he puts it on everything.
One day, Brian had a drink or 6, and kept going on and on about how much he loved mustard. Well, for dinner that night, I had grilled some bratwurst, so mustard was a no-brainer topping. Brian had a bratwurst in a bun, and squirted…oh…about a 1/4 cup of yellow mustard on said bratwurst.
But that wasn’t enough. He then took a bun – sans brat – and dumped another…oh….1/4 cup of yellow mustard on said bun, and ate it. In one bite. As we all rolled on the floor laughing, Brian simply looked around at us and said, “What? I like mustard.”
I won’t get into the yellow-ish details that followed that night and the next morning. But let’s just be clear: Brian REALLY likes mustard. Always has, always will.
Oh, and this is a really good recipe for salmon. It has mustard in it. You should try it. It’s Brian approved.