Cooking time: 45 mins
4 oz wild caught salmon; with skin on
½ teaspoon lemon pepper
8 oz cream cheese; softened
½ cup plain Greek yogurt
1 tbls lemon juice
1 tablespoon fresh dill weed; minced
1 clove garlic; minced
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
1 teaspoon lemon zest
- Preheat your grill to 275ºF. Season the salmon with the lemon pepper seasoning and place it in the grill. Using the meat probe smoke until the internal temperature reaches 145ºF (about 30-45 minutes). Allow the salmon to cool before flaking.
- In a medium bowl, combine all the ingredients except the salmon. Stir thoroughly. When well combined, gently fold in the flaked salmon. Garnish with the fresh lemon zest and additional dill before serving.