- 2 lb. fresh salmon fillets, portioned
- 2 tbsp Smoky Southwest Dry Rub
- 3 cups zucchini, green or yellow (about 2 small zucchini)
- 2 tbsp olive oil’
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp zest of lime
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- Sliced jalapeno for garnish
- Queso fresco to taste
- Preheat the smoker for 250˚F, indirect cooking.
- Season the filets on all sides, except the skin. Allow them to rest for 20 minutes at room temp, giving the seasoning a chance to set.
- Clean the grill grates. Next, fold up a paper towel and dab with oil, wiping each of the grates.
- Place the salmon fillets on the grates, skin-side down. Give them at least 1-2″ space between. Smoke to your preferred temperature, which should take an estimated 40-60 minutes. I prefer to cook mine to 135˚F and then remove which ends up with a very tender texture, not flakey.
- Prepare the salad while the salmon is smoking. Slice the zucchini very thin, preferably on a mandolin. Mix the oil, salt, pepper, lime zest, lime juice, and cilantro together. Taste and adjust. Pour this over the zucchini in a serving bowl and toss gently to coat.
- Serve the warm salmon with the salad. Garnish with jalapeno and queso fresco.
The skin will not crisp up, you may remove it before serving. It helps protect the fish while cooking. Do not prepare the salad too far in advance, it may soften the zucchini too much.
- Prep Time: 10
- Cook Time: 60
- Category: Seafood
- Method: Smoking
- Cuisine: Dinner
Keywords: Seafood, salmon, zucchini, salad, vegetables, hot smoked, smoking, pellet grill