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Smoked Dill Salmon at

Apparently we could afford some Sockeye Salmon. I was doubtful but She Who Must Be Obeyed suggested I was a cheap old something so, obviously, I was wrong. Having been corrected, I made Smoked Dill Salmon on my Louisiana Grills Pellet Smoker.

We bought a one pound fillet and thawed it.

I brushed it with melted butter and sprinkled on salt, pepper, onion powder, garlic powder, basil and dill.

Smoked Dill Salmon 01

I preheated my smoker to 200 F with hickory pellets and put the salmon on. You could do this in a 200 F oven but salmon really is better with some smoke.

Smoked Dill Salmon 02

I let it smoke for 1 1/2 hours.

Smoked Dill Salmon 04

We served it with coleslaw and garlic bread.

Smoked Dill Salmon 05

The Verdict

This is a very nice salmon that took little preparation. The dill gave a fresh flavour that complemented the mellow smoke notes. It is a good way to prepare salmon. I have to admit sockeye salmon is worth the money.

The Old Fat Guy

Smoked Dill Salmon

Yield: 3 servings

Smoked Dill Salmon


  • 454 gram (1 pound) sockeye salmon fillet
  • 25 ml (2 tablespoons) butter, melted
  • 3 ml (1/2 teaspoon) salt
  • 3 ml (1/2 teaspoon) pepper
  • 3 ml (1/2 teaspoon) onion powder
  • 3 ml (1/2 teaspoon) garlic powder
  • 3 ml (1/2 teaspoon) dried basil
  • 5 ml (1 teaspoon) dried dill


  1. Brush the butter over the salmon.
  2. Mix the rest of the ingredients and sprinkle over the salmon.
  3. Put the salmon, skin side down, in a smoker preheated to 200 F.
  4. It may be done in an oven but will not have any smoke taste.
  5. Smoke for 1 1/2 hours.
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6 Responses

    1. I used hickory pellets. Normally, for salmon I would use apple, cherry or alder for a lighter smoke but, as this was only in the smoke for 1 1/2 hours, I wanted the stronger flavour of hickory. This recipe would work fine in an electric smoker, I used to have a Bradley.

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