Floating Olive Branch
Sicilian Smoked Salmon



1/4 cup Pesto Infused Olive Oil

1 tablespoon Sicilian Lemon Infused White Balsamic Vinegar 

2 teaspoons Sicilian Seasoning Blend 

1 teaspoon Fleur de Sel 


2-4 salmon fillets (about 1 1/2lbs) 

Lemon, cherry tomatoes, and fresh basil sprigs for garnish 



Place Pesto Infused Olive Oil, Sicilian Lemon Infused White Balsamic Vinegar, Sicilian seasoning, and salt in a medium bowl and whisk to combine. Place the salmon fillets in a large casserole or baking dish. Drizzle the fillets with the marinade, coating thoroughly, cover, and refrigerate for 1-2 hours.

Preheat your smoker to 225°F and add wood chips or pellets according to the manufacturer's instructions. 

While your smoker is preheating, remove the fillets from the marinade, and set aside to rest on a wire rack-lined baking sheet, uncovered (and at room temperature) for 30 minutes. Once smoking, place the fillets on the grates and smoke for 2-3 hours or until the internal temperature reaches 130-145°F. Remove the fillets from the smoker and set aside to rest for 15 minutes before serving. (Alternatively, you can rest and refrigerate your smoked salmon fillets for a chilled entrée option). Garnish the smoked salmon fillets with lemon, cherry tomatoes, and basil sprigs before serving.