Ingredients:

  • 1 lb (450 g) fresh salmon fillet, skin-on
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 1 tablespoon (15 ml) freshly grated ginger
  • Zest of 1 lime
  • Juice of 1 lime (approximately 2 tablespoons or 30 ml)
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon (5 g) kosher salt
  • ½ teaspoon (2 g) black pepper
  • Lime wedges for garnish
  • Fresh cilantro leaves for garnish

Instructions:

  1. In a mixing bowl, combine melted butter, grated ginger, lime zest, lime juice, brown sugar, salt, and black pepper. Whisk until well combined.
  2. Place the salmon fillet in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Cover and refrigerate for 30 minutes.
  3. Preheat the smoker or stovetop smoking pan according to the manufacturers instructions and prepare wood chips for smoking.
  4. Remove the salmon from the marinade, place it on a baking sheet lined with aluminum foil, and brush with remaining marinade. Smoke the salmon for about 20 minutes or until it flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
  5. Remove from the smoker and let the salmon rest for 5 minutes before slicing. Serve garnished with lime wedges and cilantro leaves.