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Sweet-Smoked Salmon
Source: dLife

A savory salmon fillet cooked to perfection with onion, garlic, and tarragon.

Prep Time: 4 hours
Cook Time: 25 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 177.7
Total Carbs 36.4 g
Dietary Fiber 1.6 g
Sugars 30.1 g
Total Fat 1.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.4 g
Potassium 165.2 mg
Protein 6.8 g
Sodium 13787.8 mg
Dietary Exchanges
, 1 Meat , 2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  salt
18 tbsp  packed light brown sugar
3 1/2 tbsp  garlic powder
3 1/2 tbsp  onion powder
3 1/2 tsp  ground savory
2 1/2 tsp  ground tarragon
1 tbsp  dried dill weed
1 each  salmon fillet
  1. Combine salt, 1 cup brown sugar, 3 tablespoons each of garlic and onion powder, 1 tablespoon savory, 2 teaspoons tarragon, and full amount of dill weed in a small bowl.
  2. Wash and dry salmon. Lay salmon, skin side down, on an 11 by 17 inch pan covered in plastic wrap. Rub seasoning onto salmon. Place in wrapped salmon in refrigerator for 3 hours.
  3. Wet fish under cool water and gently dry. Lay salmon, skin side down on a piece of aluminum foil cut to fit outline of fillet. Let rest 20 to 30 minutes, fillet will be tacky when touched.
  4. In the mean time, combine remaining spices in a small bowl.
  5. Heat grill to high and cover with lid. Soak wood chips in warm water for 15 minutes. Make sure there is enough water for wood chip to float.
  6. Drain wood chips, place in an aluminum pan and rest directly on heat.
  7. Place lid on grill and heat for 10 minutes. Wood chips will begin to smoke. Make sure grill is 4 to 6 inches above fire.
  8. Lay salmon on foil in center of the grill. Rub the spice mixture on it.
  9. Place lid over grill and cook for 20 to 25 minutes. Place a thermometer in center of fillet; make sure it reads 140 degrees F.
  10. Move salmon to a serving platter. Can be served hot or cold.

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