Smoked Cranberry Salmon

AuthorChristie
RatingDifficultyIntermediate

Our smoked cranberry salmon is a healthy, festive change to traditional turkey and ham, and it's packed with the flavors of the holidays.

Smoked Cranberry Salmon

Yields46 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1 large filet of salmon
 2 tablespoons olive oil
 1 1/2 teaspoons kosher salt
 1 1/2 teaspoons freshly ground black pepper
 3 mandarin oranges, sliced
 1/3 cup toasted pistachios
Cranberry Rosemary Chutney
 2 teaspoons olive oil
 2 tablespoons shallot, minced
 1 mandarin orange
 2 cups fresh cranberries
 1/2 cup water
 2 tablespoons sugar
 1 tablespoon white wine vinegar
 1-inch sprig of fresh rosemary
 1 teaspoon Worcestershire sauce
 pinch salt

1

Heat the smoker to 275 with oak and alder wood*.

2

Rub the both sides of the salmon with olive oil. Season with salt and pepper.

3

Add the salmon to the smoker, skin-side down. Top with mandarin orange slices. Smoke for 45 minutes.

4

Increase heat to 375 degrees. Spoon on the Cranberry Rosemary Chutney (recipe below). Continue smoking for 15 minutes.

5

Remove to a platter and sprinkle with toasted, chopped pistachios.

Cranberry Rosemary Chutney
6

Heat olive oil in a sauce pot over medium heat. Sauté shallot and zest from the orange.

7

Add juice from the orange and remaining ingredients. Increase heat to medium high. Cook and stir until berries pop and sauce forms, about 10 minutes. Remove from heat.

TIPS

*I used my Firecraft Pellet Q-450 with oak and alder pellets. I like the way this grill quickly lets me increase the heat for the final 15 minutes.

Feel free to use any smoker or even a gas grill, just be sure to use indirect heat, so you don't burn the skin.

I used Halos mandarin oranges for this recipe, because I love that they don't have seeds.

Pistachios add great texture to this dish, but they can be expensive, so I buy them from the bulk section. That way you only have to purchase the amount you need.

Ingredients

 1 large filet of salmon
 2 tablespoons olive oil
 1 1/2 teaspoons kosher salt
 1 1/2 teaspoons freshly ground black pepper
 3 mandarin oranges, sliced
 1/3 cup toasted pistachios
Cranberry Rosemary Chutney
 2 teaspoons olive oil
 2 tablespoons shallot, minced
 1 mandarin orange
 2 cups fresh cranberries
 1/2 cup water
 2 tablespoons sugar
 1 tablespoon white wine vinegar
 1-inch sprig of fresh rosemary
 1 teaspoon Worcestershire sauce
 pinch salt

Directions

1

Heat the smoker to 275 with oak and alder wood*.

2

Rub the both sides of the salmon with olive oil. Season with salt and pepper.

3

Add the salmon to the smoker, skin-side down. Top with mandarin orange slices. Smoke for 45 minutes.

4

Increase heat to 375 degrees. Spoon on the Cranberry Rosemary Chutney (recipe below). Continue smoking for 15 minutes.

5

Remove to a platter and sprinkle with toasted, chopped pistachios.

Cranberry Rosemary Chutney
6

Heat olive oil in a sauce pot over medium heat. Sauté shallot and zest from the orange.

7

Add juice from the orange and remaining ingredients. Increase heat to medium high. Cook and stir until berries pop and sauce forms, about 10 minutes. Remove from heat.

Smoked Cranberry Salmon
2017-11-03T13:09:03+00:00

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.

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