This smoked filet mignon of salmon is delicate, flavorful, and surprisingly easy to prepare when you want something special for dinner.
Please note the difference between the USDA-recommended finish temperature and the chef-recommended temperature in this recipe — it has a big impact on the final texture of the fish.
Enjoy!
- Prep Time: 30 minutes
- Cook Time: 45–60 minutes
- Smoker Temp: 225°F
- Meat Finish Temp: 145°F (USDA)*
- Recommended Wood: Pecan or Alder (also good: apple, cherry)
*USDA recommends cooking fish to 145°F. Many chefs prefer pulling salmon at 125–130°F to preserve moisture and texture. Use a reliable source of fish and decide which finish temperature suits your preference.
- 2–3 lb salmon fillet
- Jeff’s original rub
- Bacon
- Butcher’s twine and/or toothpicks
Precooking the bacon until it’s about 75% done makes it easier to wrap and helps it crisp slightly in the smoker. Thick bacon may take about 20 minutes at 375°F in the oven; thinner bacon will take less time. Keep the bacon flexible enough to wrap around the fish.
To keep strips flat while cooking, lay the bacon on a rimmed baking sheet and place a second sheet on top to weigh them down. A bacon press will also work.
Place the salmon fillet on a clean cutting board. Run your fingers along the flesh to locate and remove any pin bones using needle-nosed pliers or tweezers. Pin bones are usually along the thicker side of the fillet and will feel like small ridges.
Cut the fillet crosswise into strips. Use a piece of bacon as a guide for the width so the bacon can wrap neatly around each roll.
Once the strips are cut, remove the skin from each piece with a sharp knife.
Roll two strips together in a plate of Jeff’s original rub to coat them evenly.
Lay two pieces on top of each other with the thick end overlapping the thin end, then roll them together to form a round filet.
While holding the roll, wrap a piece of partially cooked bacon around it and secure with a toothpick or butcher’s twine. Depending on the size of your bacon and salmon pieces, you may need one or two strips per roll.
Butcher’s twine works well if you prefer not to use toothpicks.
With a 2–3 lb fillet you should be able to make about four round fillets, depending on the size of the fish. Place finished rolls in a rack to move them easily to the smoker.
These are hot-smoked at 225–240°F. Set up your smoker (electric, charcoal, gas, or wood) for indirect heat and plan for roughly an hour of cooking. Choose a mild fruit wood or nut wood—alder, apple, cherry, or pecan are excellent choices.
Arrange the salmon fillets on the smoker grate and smoke them at 225–240°F for about 45–60 minutes, until the center reaches roughly 125–130°F for a moist result. Many home cooks and chefs prefer this lower finish temperature for salmon; if you prefer USDA guidelines, cook to 145°F.
Use a fast, reliable instant-read thermometer to check the center temperature and avoid overcooking.
Serve the fillets immediately after smoking for the best texture and flavor. These make an elegant main course and pair well with simple sides like roasted vegetables, a light salad, or herbed rice.
- Forming round fillets from strips creates pieces that are consistent in thickness, helping you achieve even cooking and a perfect finish.
- For extra flavor, brine the whole fillet for a couple of hours in 1 gallon water mixed with 1 cup kosher salt and 3/4 cup brown sugar. Rinse well and air-dry in the refrigerator before cutting and rolling.
Smoked Filet Mignon of Salmon
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Ingredients
- 2–3 lb fillet of salmon
- Jeff’s original rub
- Bacon
- Butcher’s twine and/or toothpicks
Instructions
Precook Some Bacon
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Lay bacon flat on a cookie sheet and place another sheet on top to hold it flat while cooking.
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Cook until about 75% done and still flexible enough to wrap around the salmon rolls.
Make the Round Fillets
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Place the salmon fillet on a cutting board and remove any pin bones with needle-nosed pliers or tweezers.
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Cut the fillet crosswise into strips roughly the width of your bacon strips.
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Remove the skin from each strip, then roll two strips together and coat them with rub.
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Place the thicker end over the thinner end, roll into a circle, wrap with bacon, and secure with a toothpick or twine.
Smoke the Filet Mignon of Salmon
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Set your smoker for 225–240°F using a mild wood like alder, cherry, apple, or pecan.
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Smoke the fillets for 45–60 minutes, or until the center reaches about 125–130°F for a moist finish (USDA recommends 145°F).
Serve the Smoked Filet Mignon of Salmon
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Serve immediately after smoking for best texture and flavor.