Smoker Chip Salmon - Tiffany Haugen

Smoker Chip Salmon - Tiffany Haugen



  • 1/2 pound salmon fillet, skin-on
  • 2 tablespoons sour cream or Greek yogurt
  • 2 teaspoons chopped fresh dill or 1 teaspoon dried dill
  • 1 teaspoon lemon zest
  • 1 teaspoon sugar, optional
  • 1/4 teaspoon granulated onion
  • 1 / 4 teaspoon salt
  • 1/4 white pepper
  • Lemon slices


In a small bowl, mix sour cream or Greek yogurt, dill, zest, sugar, onion, salt and pepper until thoroughly combined.

On a large double layer of foil, place about 2 cups smoker chips/chunks. Poke 5 holes with a sharp knife under chips/chunks.

Place salmon, skin side down, on chips/ chunks. Spread creamy mixture on salmon and top with lemon slices. Close foil around fish and place in a hot grill or on a rack over an open fire. Cook fish 10-15 minutes or until fish is no longer opaque and reaches an internal temperature of at least 135°.

Recipe Note: This is a great preparation while camping. Any fish can be used as well as any seasonings. The key is making sure the skin is on the chips/chunks to prevent them from getting on the meat.

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