Herb Crusted Smoked Whole Salmon Recipe

Directions for Herb Crusted Smoked Whole Salmon

1. 1

   Prepare the Salmon

   Preheat your smoker to 225°F (107°C). Rinse the whole salmon under cold water and pat it dry with paper towels.

2. 2

   Make the Herb Crust

   In a bowl, combine the chopped dill, parsley, chives, olive oil, minced garlic, lemon zest, salt, and black pepper. Mix until well combined.

3. 3

   Apply the Herb Mixture

   Spread the herb mixture evenly over the entire surface of the salmon, ensuring to get it into any crevices. Let it marinate for about 30 minutes.

4. 4

   Smoke the Salmon

   Place the salmon in the smoker and smoke for about 2-3 hours, or until the salmon reaches an internal temperature of 145°F (63°C).

5. 5

   Prepare the Parsnip Mash

   While the salmon is smoking, bring a pot of salted water to a boil. Add the chopped parsnips and cook for about 15-20 minutes, or until tender.

6. 6

   Mash the Parsnips

   Drain the parsnips and return them to the pot. Add the buttermilk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.

7. 7

   Serve

   Once the salmon is done, remove it from the smoker and let it rest for a few minutes. Serve the herb-crusted smoked salmon alongside the parsnip and buttermilk mash.