Name: Smoked Sockeye Salmon With Arugula Spinach And Walnut Pesto Recipe
Total time: 40 min
Yield: 4
Cuisine: American

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Wild smoked sockeye salmon, topped with a buttery arugula, spinach, and walnut pesto and cooked perfectly in the smoker. 

How to make Smoked Sockeye Salmon With Arugula Spinach And Walnut Pesto Recipe

Erica

Crawler

American

<p>Wild smoked sockeye salmon, topped with a buttery arugula, spinach, and walnut pesto and cooked perfectly in the smoker. </p>

Sockeye salmon with the skin

Kosher salt

Fresh cracked pepper

Arugula,  spinach,  and walnupesto

Prepare smoker to 235f according to manufacturer's instructions. I used mesquite chips to smoke.

step 1

Lay the fish on a fish mat, skin side down. Schmear the pesto over top. I used roughly half the recipe of pesto for this dish.

step 2

Put the fish in the smoker. Use the internal temperature probe in the thickest part of the salmon. Cooking times will vary depending on how often you open the door to the smoker or how fast the wood burns, but cook to 145f internal temperature. For me, this was about 30 minutes.

step 3

Remove from the smoker and serve immediately. Yields:4-6 servings.

step 4

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