Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 165
Calories from Fat 122 (74%)
Amount Per Serving %DIV
Total Fat 13.5g 21%
Saturated Fat 3.9g 20%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 35.4mg 12%
Sodium 322.5mg 14%
Potassium 101mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 0.3g 1%
Sugars 4.7g
Protein 1.5g 3%

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Recipe Description
The smoky herb flavor of the salmon pairs well with the fresh cucumber sauce. Try serving this dish with roasted new potatoes and grilled corn.
Prep time
15 min
Cook time
1 hr 30 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
2 Cup(c)  apple wood chips
4   sprigs of dill weed
4   sprigs of tarragon
1 Bunch(bn)  small thyme
2 Pound(lb)  salmon fillet
1 Cup(c)  large cucumber, seeded and chopped
1 Cup(c)  sour cream
2 Tablespoon(T)  fresh parsley, chopped
2 Tablespoon(T)  fresh chives, chopped
1/4 Teaspoon(t)  salt
1 Clove(clv)  garlic, finely chopped


Cover wood chips with water and let soak 30 minutes. Drain wood chips. Prepare and heat smoker using wood chips. For charcoal smoker, use 5 pounds charcoal briquettes. Place dill weed, tarragon and thyme lengthwise on top of fish fillet. Secure with string. Brush smoker rack with vegetable oil. Cover and smoke fish at 160° F about 1 to 1 1/2 hours, or until fish flakes easily with fork. While fish is smoking, prepare sauce. Mix all ingredients. Cover and refrigerate at least 1 hour. Serve fish with sauce.

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