Smoked Lemon Salmon

Smoking with mesquite wood chips gives a tantalizing outdoor taste to the salmon. But the lemon-and-dill-rubbed fish is equally splendid baked indoors.

Smoked Lemon Salmon
Servings: 8 Prep 15 mins Grill 30 mins Soak 1 hr


  • 2 cups mesquite wood chips
Green Mayonnaise:
  • 1 cup reduced-fat mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh dill
  • 2 tablespoons snipped fresh chives
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon rind
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds salmon fillet(about 1-1/4 inches thick), with skin left on and bones removed
  • 1 tablespoon vegetable oil

Make It

1. Soak wood chips following package directions, at least 1 hour.

Green Mayonnaise:

2. In food processor, combine mayonnaise, lemon juice, dill, chives and salt. Pulse until blended. Scrape into bowl; cover and refrigerate.

3. Drain soaked wood chips; place in small foil pan. Prepare outdoor grill with hot coals arranged for indirect grilling, placing foil pan with chips in corner of grill and over direct heat. Or heat gas grill for indirect grilling with foil pan. Grill is ready when chips begin to smoke, about 5 minutes.


4. In small bowl, combine lemon rind, dill, salt and pepper. Brush salmon with oil; rub lemon-dill mixture over salmon. Oil grill or place salmon in fish basket.

5. Grill salmon over indirect heat, covered, 30 minutes. Serve with Green Mayonnaise. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 281, Fat, total (g): 19, chol. (mg): 74, sat. fat (g): 3, carb. (g): 3, fiber (g): , pro. (g): 23, sodium (mg): 508, Percent Daily Values are based on a 2,000 calorie diet.