Lemon-Pepper Smoked Salmon

Updated: 4 days ago

The Best Smoked Salmon ever! Brace yourself for the easiest, freshest, tender-est and most flavorful smoked salmon fillet. And I'm not talking about lox, we're talking fresh salmon, cooked on a smoker or in the oven, and slowly smoked to perfection.

Salmon is a great thing to cook on the smoker or grill but too often gets a bad reputation for being to dry when cooked outdoors. Granted this can be so true. But we're going to share a secret with you that nobody know!

Our secret to having the most tender salmon of course is our famous Canna Seasoning (Lemon Pepper).


  • 1 - 1 1/2 lbs of salmon fillet, pin bones removed

  • 1 TS of Dijon mustard

  • 1/4 cup of Canna Seasoning (Lemon Pepper)

Prep Time 5 minutes

Cook Time 1 hour

Serving Size 4


  1. Preheat oven or smoker to 225 degrees.

  2. Prep and clean salmon. Pat dry.

  3. Season flesh side of salmon with Dijon mustard and Canna Seasoning (Lemon Pepper).

  4. Place on smoker or inside the oven on a baking sheet and cook until salmon reaches a temperature of 140 degrees. If you don't have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent ( cook each side 4-6 minutes).

  5. Remove from the smoker or oven and let sit for 10 minutes. Slice up and serve.

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