This smoked filet mignon of salmon is delicate, delicious and easy to prepare when you want something really special for dinner.
Many people think that Filet mignon is beef and, while it usually is, it doesn't have to be. In essence, (mignon) just means cute or dainty and (filet) means boneless.
I love this version made from salmon and I think you will as well!
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I have used my rub and even my barbecue sauce on salmon many times before and folks always rave about how good it is. This smoked filet mignon of salmon is no exception and you are going to be impressed!
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Smoked Filet Mignon of Salmon
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Smoker Temp: 225°F
- Meat Finish Temp: 145°F
- Recommended Wood: Pecan and/or Alder
- 2-3 lb filet of salmon
- Jeff's original rub (purchase rub recipe here)
- Butchers twine and/or toothpicks
I decided to precook the bacon so that it would end up a little crispy. I had really thick peppered bacon from Bear Creek Smokehouse and it required about 20 minutes at 375°F in the oven but if your bacon is thinner, it will require much less time.
To ensure that the bacon did not roll up, I laid the bacon into a flat cookie sheet then laid another cookie sheet on top of that to hold the bacon flat while it cooked.
If you have a bacon press and want to do it differently, that will work.
Make sure it is still somewhat flexible and not crispy when it's finished regardless of what type of bacon you use.
Lay the salmon filet on your cutting board.
Pull out any pin bones that you find using a clean pair of needle nosed pliers or tweezers.
To find the pin bones, simply run your fingers along the fish and you'll feel the little bones sticking up just above the flesh. They are usually located right along the side of the thickest part of the fish.
Cut the fish into strips width wise. Use a piece of bacon to measure how wide it needs to be.
Once the strips are cut, use a sharp knife to remove the skin from each piece.
I used (2) uncoated pieces to show you how to roll them into a round filet
Lay the pieces on top of each other as shown. Thick part on top of the thin part of the fish.
Roll it together to form a circle.
While holding it, wrap a piece of bacon around it and secure with a toothpick or a piece of butchers twine.
I used some really nice bacon that was sent to me by Bear Creek Smokehouse in Marshall, TX and due to the size, I used two pieces of bacon instead of only one.
Secure the bacon with a toothpick or two if you can
Some butchers twine also works well for this process.
I made (4) filets with the 2 lb salmon filet and had a piece at the small end left over.
I laid them in a Bradley rack* to make it easy to move them from the cutting board to the smoker and then back when they were finished cooking.
We often cook salmon in the smoker at very low temperatures but these are hot smoked at 225- 240°F. Set up your electric, charcoal, gas or wood smoker for about an hours worth of cooking and a nice fruit wood or something that is not too strong such as alder, cherry, apple, pecan, etc.
Note: if you need further help with your smoker, please see the following pages:
- Big Green Egg ceramic cooker/smoker
- Bradley Smoker – 4 rack digital electric smoker
- Great Outdoors Smoky Mountain propane smoker
- Weber Smokey Mountain charcoal smoker
Place the salmon filets on the smoker grate and let them smoke cook at 225-240°F with indirect heat for about 1 hour or until they reach 145°F in the center.
A great tool for checking the temperature on these is the improved ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)
Just as soon as the salmon is finished cooking, serve them immediately for best results.
- The advantage to cooking salmon in this way, unlike just cooking it as is, is that it is the same thickness all the way across and can be served perfectly done.
- To get even more flavor, brine the salmon for a couple of hours in 1 gallon of water mixed with 1 cup of kosher salt and ¾ cup of brown sugar. Rinse well then let it air dry in the fridge before cutting the fish and creating the round filets.
Get the Digital Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
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- 2-3 lb filet of salmon
- Jeff’s rub (purchase recipes here)
- Butchers twine and/or toothpicks
- Lay bacon into a flat cookie sheet then place another cookie sheet on top of that to hold the bacon flat while it cooks.
- Cook bacon until is about 75% done and is still flexible enough to wrap around the salmon filets.
- Lay the salmon filet on your cutting board.
- Pull out any pin bones that you find using a clean pair of needle nosed pliers or tweezers.
- To find the pin bones, simply run your fingers along the fish and you'll feel the little bones sticking up just above the flesh. They are usually located right along the side of the thickest part of the fish.
- Cut the fish into strips width wise. Use a piece of bacon to measure how wide it needs to be.
- Once the strips are cut, use a sharp knife to remove the skin from each piece.
- Roll (2) pieces in a plate of Jeff's rub to coat
- Lay the pieces on top of each other. Thick part on top of the thin part of the fish.
- Roll it together to form a circle.
- While holding it securely, wrap a piece of bacon around it and secure with a toothpick or a piece of butchers twine.
- Set up your electric, charcoal, gas or wood smoker for about an hours worth of cooking at 225-240°F and a nice fruit wood or something that is not too strong such as alder, cherry, apple, pecan, etc.
- Place the salmon filets on the smoker grate and let them smoke cook for about 1 hour or until they reach 145 °F in the center.
- Just as soon as the salmon is finished cooking, serve them immediately for best results.