Smoked Salmon (Lox) Omelet

Cook Time

270 mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Moderate

Prep Time

560 mins

Servings

4-6



Ingredients


1 cup Brown Sugar

1 tbsp Butter

Cracked Black Pepper

2 tbsp Cream Cheese

¼ tsp Dill, chopped

3 Eggs

2 tbsp Garlic Powder

2 tbsp Heavy Cream

½ cup Kosher Salt

2 tbsp Onion Powder

1 Salmon Side, about 2 lbs.

1 tsp Scallions, chopped

1 tsp White Pepper, ground



Cooking Instructions


A restaurant-quality breakfast made right in your backyard! This Smoked Salmon Omelet is filled with a dry brined , sweet and salty smoked salmon made right on the Platinum Series KC Combo pellet grill and griddle. After the salmon is smoked on the KC Combo pellet grill/smoker side, the mouthwatering pieces are folded into a homemade omelet with scallion and cream cheese cooked right on the griddle side.


How to Dry Brine the Salmon

  1. Prepare the brine by whisking together brown sugar, salt, garlic powder, onion powder, and white pepper.
  2. Lay a sheet of plastic wrap on a sheet tray and sprinkle half dry brine on it. Set the salmon side on top of the mixture, skin side down. Rub a generous amount of brine on top of the salmon and wrap in plastic wrap. Refrigerate for 8 hours, or overnight.
  3. Remove salmon from the refrigerator and wash off the brine in the sink under cold water.
  4. Blot with paper towel, then continue to dry on a wire rack at room temperature for two hours, or until a yellowish shimmer appears on the salmon.


Wood Pellet Recommendation

The nutty and savory aromas of Pecan, Mesquite, and Hickory Hardwoods in our Classic Wood Pellet Blend will enhance this smoked salmon to another level of flavor.

  1. Turn on KC Combo set to Smoke. Smoke for 2 hours, then increase the temperature to 200° F and smoke another 1 to 2 hours, until an internal temperature of 145°F.
  2. Remove from grill and enjoy immediately, or wrap tightly and refrigerate for up to 5 days.
  3. Remove from grill and enjoy immediately, or wrap tightly and refrigerate for up to 5 days.
  4. Place 2 ounces of smoked salmon in the lower right corner of the griddle to warm. Season with fresh herbs.
  5. Whisk together eggs and heavy cream. Add butter to the griddle to melt, then pour eggs over. Working quickly, use a high-heat spatula to scramble, flip, then add smoked salmon and cream cheese. Season with herbs and pepper.
  6. Cook for 1 minute, then transfer to a plate and serve hot.


Special Tools


  • Metal Sheet Tray
  • Mixing Bowl
  • Paper Towel
  • Plastic Wrap
  • Wire Racks


Bigger. Hotter. Heavier. Tip


For more, smoky wood flavor, try resting the salmon on top of a cedar wood plank while it smokes on the grill.



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