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white plate with salmon filet covered in cranberry sauce
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4.78 from 18 votes

Smoked Cranberry Salmon

This smoked cranberry salmon is a healthy, festive change to traditional turkey and ham, and it's packed with the flavors of the holidays.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Christie Vanover

Ingredients

  • 1 large filet of salmon
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp black pepper
  • 3 mandarin oranges sliced
  • 1/3 cup toasted pistachios

Cranberry Rosemary Chutney

  • 2 tsp olive oil
  • 2 tbsp shallot minced
  • 1 mandarin orange
  • 2 cups fresh cranberries
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tbsp white wine vinegar
  • 1 inch sprig fresh rosemary
  • 1 tsp Worcestershire sauce
  • pinch salt

Instructions

  • Heat the smoker to 275 with oak and alder wood*.
  • Rub the both sides of the salmon with olive oil. Season with salt and pepper.
  • Add the salmon to the smoker, skin-side down. Top with mandarin orange slices. Smoke for 45 minutes.
  • Increase heat to 375F degrees. Spoon on the Cranberry Rosemary Chutney (recipe below). Continue smoking for 15 minutes.
  • Remove to a platter and sprinkle with toasted, chopped pistachios.

Cranberry Rosemary Chutney

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

Nutrition

Calories: 242kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 892mg | Potassium: 332mg | Fiber: 5g | Sugar: 18g | Vitamin A: 690IU | Vitamin C: 31.5mg | Calcium: 59mg | Iron: 1mg