Wood-Smoked Norwegian Salmon with Dijon & Rosemary
a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}A bold, flavorful salmon recipe designed for high-heat wood smoking. Norwegian salmon’s buttery texture pairs beautifully with a tangy Dijon-rosemary glaze, finished with a smoky char. Perfect for backyard grilling or competition-worthy BBQ.
Ingredients
- 1½ –2 lb Norwegian salmon fillet skin-on, center-cut
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tsp fresh rosemary finely chopped
- 2 –3 garlic cloves minced
- 1 tbsp honey or brown sugar
- Zest and juice of ½ lemon
- Salt and freshly ground black pepper to taste
- Lemon wedges & rosemary sprigs (for garnish)
- Wood chips (apple, cherry, or alder recommended)
Instructions
- Marinate the Salmon
- In a bowl, whisk together Dijon mustard, olive oil, rosemary, garlic, honey, lemon zest and juice, salt, and pepper.
- Pat the salmon dry and place it in a shallow dish or resealable bag.
- Pour the marinade over the salmon, ensuring even coverage.
- Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Prepare the Smoker or Grill
- Preheat your smoker or grill to 400–450°F (high heat).
- Soak wood chips in water for 30 minutes, then drain.
- Set up your grill for indirect heat (coals or burners on one side, salmon on the other).
- Add soaked wood chips to the smoker box or directly over the heat source.
- Smoke the Salmon
- Place the marinated salmon skin-side down on the cooler side of the grill.
- Close the lid and smoke for 12–15 minutes (for 1-inch thick fillet), or until internal temperature reaches 135–145°F.
- Optional: Brush with extra marinade during the last 2–3 minutes for a glaze.
- Remove from heat and let rest for 5 minutes.
Notes
Side Dish:
- Crispy Smashed Potatoes with garlic and herbs
- Grilled Asparagus or Green Beans with lemon zest
Wine Pairing:
- White: Lightly oaked Chardonnay or Sauvignon Blanc
- Rosé: Dry Provence rosé
- Red: Chilled Pinot Noir (low tannin)
Nutrition & Health Benefits
Salmon is rich in omega-3 fatty acids, high-quality protein, vitamin D, B12, selenium, and phosphorus. Regular consumption supports heart health, brain function, muscle development, and may reduce inflammation and cancer risk. Norwegian salmon, in particular, is prized for its mild flavor and high fat content, making it ideal for high-heat cooking.