Sicilian Smoked Salmon

To create a delightful Italian-inspired flavor, we have infused these salmon fillets with various ingredients that complement smoky undertones. Our marinade features exquisite Pesto Infused Olive Oil, Sicilian Lemon White Balsamic, Fleur de Sel, and our Sicilian Seasoning Blend, which impart a herbaceous and zesty profile, perfect for summer. Whether served for breakfast, lunch, or dinner, we adore pairing these smoked salmon fillets with fresh seasonal vegetables, creating a well-rounded and satisfying entrée.

Ingredients: 

Marinade: 

1/4 cup Pesto Infused Olive Oil

1 tablespoon Sicilian Lemon Infused White Balsamic Vinegar 

2 teaspoons Sicilian Seasoning Blend 

1 teaspoon Fleur de Sel 

2-4 salmon fillets (about 1 1/2lbs) 

Lemon, cherry tomatoes, and fresh basil sprigs for garnish 

Instructions 

Place Pesto Infused Olive Oil, Sicilian Lemon Infused White Balsamic Vinegar, Sicilian seasoning, and salt in a medium bowl and whisk to combine. Place the salmon fillets in a large casserole or baking dish. Drizzle the fillets with the marinade, coating thoroughly, cover, and refrigerate for 1-2 hours.

Preheat your smoker to 225°F and add wood chips or pellets according to the manufacturer's instructions. 

While your smoker is preheating, remove the fillets from the marinade, and set aside to rest on a wire rack-lined baking sheet, uncovered (and at room temperature) for 30 minutes. Once smoking, place the fillets on the grates and smoke for 2-3 hours or until the internal temperature reaches 130-145°F. Remove the fillets from the smoker and set aside to rest for 15 minutes before serving. (Alternatively, you can rest and refrigerate your smoked salmon fillets for a chilled entrée option). Garnish the smoked salmon fillets with lemon, cherry tomatoes, and basil sprigs before serving.