Smoker Chip Salmon Recipe by Tiffany Haugen

Posted by Susan C on



  • 1/2 pound salmon fillet, skin left on
  • 2 tablespoons sour cream or Greek yogurt
  • 2 teaspoons chopped fresh dill or 1 tsp dried dill
  • 1 teaspoon lemon zest
  • 1 teaspoon sugar (optional)
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • Lemon slices

In a small bowl, mix sour cream or Greek yogurt, dill, zest, sugar, onion, salt, pepper until thoroughly combined.

On a large double layer of foil, place about 2 cups smoker chips/chunks.  Poke 5 holes with a sharp knife under chips/chunks.

Place salmon, skin side down, on chips/chunks. Spread creamy mixture on salmon and top with lemon slices. Close foil around fish and place in a hot grill or on a rack over an open fire. Cook fish 10-15 minutes or until fish is no longer opaque and reaches an internal temperature of at least 135 degrees.

Recipe Note: This is a great preparation while camping. Any fish can be used as well as any seasonings. The key is making sure the skin is on the chips/chunks to prevent them from getting on the meat.


 Recipe from Cooking Seafood page 107

Share this post

← Older Post Newer Post →