This recipe for marinating and smoking salmon is absolutely delicious! If you like foods cooked in olive oil, then you’ll love this.
Some would ask….why would you add olive oil to salmon when it’s already oily on it’s own? You’ll just have to try this recipe to find out for yourself.
This makes enough marinade to handle 3 to 3 1/2 pounds of salmon, so invite your friends and family. I guarantee you’ll get accolades all around!
Olive Oil and Herb Marinated Smoked Salmon
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 4 teaspoons minced garlic
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- About 3 – 3 ½ lbs. of salmon, skin removed
- Combine all of the ingredients (except for the salmon) in a mixing bowl. Whisk ingredients together.
- If salmon fillets still have the skin on, remove the skin.
- Place salmon and marinade in a large zip-loc plastic bag. Place in the refrigerator to marinate for about 30 minutes.
- Get your smoker stabilized at about 225 to 250° F. Put some wood chunks of your choice on the fire.
- Place the salmon fillets on the smoker rack using a grill screen with smaller holes. (Purchased at most stores in the grilling department). Maintain the 225° to 250° temperature. I generally flip them once after about 15 minutes for more even smoking, but it's not necessary for the cooking process.
- I cooked them for 50 minutes and removed them at an internal temperature of 135° F.