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!

Follow me: Twitter  |  Facebook  |  Instagram

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubI 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!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce


Smoked Filet Mignon of Salmon

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Smoker Temp: 225°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Pecan and/or Alder
What You’ll Need
Precook Some Bacon

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.

2014-IMG_4972

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.

2014-IMG_4975

Make the Round 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.

2014-IMG_4991

Cut the fish into strips width wise. Use a piece of bacon to measure how wide it needs to be.

2014-IMG_4993

Once the strips are cut, use a sharp knife to remove the skin from each piece.

2014-IMG_5018

Roll (2) pieces in a plate of Jeff’s original rub (purchase rub recipe here) to coat

2014-IMG_5007

I used (2) uncoated pieces to show you how to roll them into a round filet

2014-IMG_4999

Lay the pieces on top of each other as shown. Thick part on top of the thin part of the fish.

2014-IMG_4999

Roll it together to form a circle.

2014-IMG_5000

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

2014-IMG_5008

Some butchers twine also works well for this process.

2014-IMG_5027

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.

*You can also use a Weber grill pan or a cooling rack.

2014-IMG_5029

Get That Smoker Ready

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:

Smoke the Filet Mignon of Salmon

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;-)

ThermoPop_generic-01

Serve the Smoked Filet Mignon of Salmon

Just as soon as the salmon is finished cooking, serve them immediately for best results.

Notes/Comments:
  1. 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.
  2. 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


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***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 rub
Full StarFull StarFull StarFull StarFull Star
Love 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
Full StarFull StarFull StarFull StarFull Star
..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 rub
Full StarFull StarFull StarFull StarFull Star
 Love 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.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

You Need Jeff's Book!

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 750 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble (in stock at most stores)

Digital versions available via Nook | iTunes | Kindle

Note: German version available under the title "American Smoker" at Amazon.de

Buy Almost ANYTHING at Amazon!

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

 

Printable Recipe

Smoked Filet Mignon of Salmon
 
Prep time
Cook time
Total time
 
This smoked filet mignon of salmon is delicate, delicious and easy to prepare when you want something really special for dinner.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 4-5
Ingredients
Instructions
Precook Some Bacon
  1. Lay bacon into a flat cookie sheet then place another cookie sheet on top of that to hold the bacon flat while it cooks.
  2. Cook bacon until is about 75% done and is still flexible enough to wrap around the salmon filets.
Make the Round Filets
  1. Lay the salmon filet on your cutting board.
  2. Pull out any pin bones that you find using a clean pair of needle nosed pliers or tweezers.
  3. 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.
  4. Cut the fish into strips width wise. Use a piece of bacon to measure how wide it needs to be.
  5. Once the strips are cut, use a sharp knife to remove the skin from each piece.
  6. Roll (2) pieces in a plate of Jeff's rub to coat
  7. Lay the pieces on top of each other. Thick part on top of the thin part of the fish.
  8. Roll it together to form a circle.
  9. While holding it securely, wrap a piece of bacon around it and secure with a toothpick or a piece of butchers twine.
Smoke the Filet Mignon of Salmon
  1. 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.
  2. 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.
Serve the Smoked Filet Mignon of Salmon
  1. Just as soon as the salmon is finished cooking, serve them immediately for best results.
 

Leave A Response

Rate this recipe: