Sweet & Hot Salmon Steaks

These salmon steaks get rubbed down with a hot sweet mustard paste spiked with dill, lemon juice, and minced onion, then hit the smoker low and slow until flaky all the way through.

The mustard paste does double duty here. It seasons the fish and forms a thin crust as it smokes, locking in moisture while building a layer of concentrated sweet-heat flavor on the surface.

That hour-long rest in the fridge after rubbing isn’t optional. The salt and acid from the lemon start working on the salmon, firming the flesh slightly and letting the mustard and dill flavors penetrate deeper than a surface coating.

Let the steaks come to room temperature for 15-20 minutes before smoking. Cold fish in a hot smoker causes uneven cooking and that unappetizing white albumin to leach out.

Pro Tips

• Choose steaks about 1 inch thick for even smoking. Thinner cuts dry out before the smoke flavor develops.
• Don’t oversauce. A thin, even coat of paste is all you need. Too much and the mustard overwhelms the salmon.
• Check for doneness with a fork. When the fish flakes easily but still looks moist inside, pull it immediately.
• Serve hot or cold. These are just as good chilled on a salad the next day as they are straight off the smoker.

Variations

• Maple mustard glaze: Replace hot sweet mustard with a mix of Dijon and maple syrup for a more mellow sweetness.
• Cedar plank option: No smoker? Place the rubbed steaks on a soaked cedar plank on a covered grill for similar smoky results.