21 Sensational Smoked Salmon Recipes You Need To Try
- Pizza, Pizza!
- DIY Smoked Salmon
- Bon Appetite!
- Non Sushi Sushi
- Anytime, Anywhere
- Hot Off the Grill
- Plank Presentation
- Bow Ties Are Fancy
- Marinade Me
- Eggs Benny
- Fun Frittata
- Smoked Clubhouse
- You Can Do It!
- Fish Tacos
- Row Your Boat
- Cucumbers for Crackers
- Salmon Skewers
- Dip Away!
- Peppy Pineapple
- 4 tablespoons low fat/fat free cream cheese
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, crushed
- 1 wholemeal/wholewheat store bought pizza base (prepared), or flour tortilla
- drizzle of garlic olive oil (about 1 tablespoon)
- ½ red onion, finely sliced
- ½ cup light/reduced fat grated mozzarella cheese
- 100g smoked salmon
- ½ an avocado, sliced thinly
- a handful fresh baby rocket/arugula
- Lemon Pepper
- ½ cup (extra) light/reduced fat grated mozzarella cheese
- Preheat oven to 200C | 390F.
- In a small bowl, combine the cream cheese with the dill and the crushed garlic. Mix well.
- Drizzle the olive oil onto the pizza base and spread with the cream cheese mixture. Top with the onion rings and the mozzarella cheese and bake in the oven for 10 minutes or until the mozzarella has melted through.
- Remove from oven; top with the salmon slices, avocado slices and rocket/arugula leaves. Sprinkle with lemon pepper and serve, or top with the (extra) cheese and place back into the oven to warm the avocado and salmon through.
So for those of you who don’t actually know how to smoke salmon you could always just buy it pre-made at the store. But it’s often quite plain and generic in taste. Why not learn how to do it yourself and never have to buy it again? This easy to follow recipe shows you how to smoke, brine, glaze, and dry the pink fish to perfection.
- 2-3 lb salmon
- Maple/Brown Sugar Brine
- Dijon Mustard
- Jeff’s rub and sauce
- Pure maple syrup
Maple/brown sugar for Brining
- 1 quart of cold water
- 1/4 cup of Kosher salt
- 1 cup of brown sugar
- 3/4 cup of maple syrup
- 1/4 cup of Jeff’s rub recipe
- 3/4 cup of pure maple syrup
- 2 Tablespoons of Jeff’s rub recipe
- Brining the Salmon. Add a quart of cold water to a plastic or glass pitcher then add the salt and stir to dissolve. Add sugar, rub and maple syrup and mix well.
- Lay the salmon on the cutting board and remove any pin bones using a pair of clean needle nose plyers.
- Cut the fish in half, I highly recommend doing so to make it easier to handle the fish.
- Place the (2) halves in a gallon sized ziploc bag and pour in enough brine to cover completely.
- Press out all of the air and seal it up. I recommend placing the bag of fish down in a foil pan or other container to contain any accidental leaks.
- Place the pan with the bagged fish into the fridge and let it brine overnight or 8-10 hours.
- Once the fish is finished brining, remove it from the brine and lay it on a Bradley Rack or some other similar device to allow the fish to dry. Pat the outside of the fish dry with a paper towel or just lay a paper towel across the fish and let the moisture wick into the paper towel for a minute or two.
- Apply a little spicy mustard or Dijon to the salmon then massage about a tablespoon of my rub into the meat. We will also add more rub later via the maple syrup glaze.
- Smoke the salmon at 100 degrees or as low and close to that as you can get, for 2 hours. After 2 hours, raise the temperature to 150 degrees to continue the cooking process and allow the temperature to continue to climb.
- During this stage and the rest of the cooking process, you will want to glaze the salmon with the maple glaze once every hour or so.
- Serve the Salmon
- 3 tablespoons good mayonnaise (I use Hellmann’s or Best Foods)
- 1 1/2 teaspoons lemon juice, plus a bit more for spritzing
- 2-3 grinds fresh pepper
- scant 1/2 pound smoked salmon, chopped
- 3 tablespoons finely chopped green onions
- 2 ripe avocados, halved, pitted, and scooped out of the peel with a big spoon
- Whisk mayonnaise, lemon juice, and pepper together in a medium bowl.
- Add smoked salmon and green onions, tossing to combine.
- Taste to see if you need to add another grind of pepper. When the smoked salmon salad is adjusted to your liking, chill it for a few hours if you’re able to, to let the flavors meld.
- Lightly salt the four avocado halves and spritz them with a bit of lemon juice.
- Then stuff each avocado half with a quarter of the mixture, really piling it up.
- Serve immediately.
- 5 pounds skin-on salmon collars, bellies or fillets cut into 2-inch thick strips
- 1 pound kosher salt
- 1 pound brown sugar
- 1 cup maple syrup or birch syrup
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big tupperware works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don’t skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. I use a Bradley digital 4-rack smoker, which takes a while to get hot. A Camp Chef Smoke Vault is another way to go, and it gets hotter much more quickly. Either way, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 180°F to 225°F for at least 3 hours, and up to 8 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen — the icky white stuff — that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
- 4 Tablespoons Unsalted Butter (softened)
- 1 Tablespoon Chives (chopped)
- 1 Teaspoon Lemon Juice
- 1 Tablespoon Shallot (minced)
Garlic & Chive Oil
- 1/4 cup chopped chives
- 2 cloves garlic
- 1/3 cup XVOO
Pickled Cucumber and Red Onion
- Half of one red onion, thinly sliced
- One small japanese cucumber, seeds scraped out, chopped into slices
Pickling Marinade Ingredients
- 1/2 cup Rice Wine Vinegar
- 1/3 cup Sugar
- 1 Tablespoon Cilantro
- Pinch of Crushed Red Pepper
- Splash of Soy Sauce
Smoked Salmon Roll Ingredients
- 8oz package of smoked salmon (avoid anything flavored)
- 1 Avocado
- Cucumber pieces from the previous step
- Red Onion slices from the previous step
- On top of the salmon roll, take a small amount of the compound butter and gently spread it on with your hands. You’ll want it nice and soft, so take it out of the fridge at least a half an hour before you start.
- Place a chunk of avocado, a piece of cucumber and a few red onion slices on top of the butter and carefully roll it forward to make something like you see in the glass dish on the left.
- Once you’ve done all of them, cover the dish and store it in the refrigerator for 4+ hours.
- With any remaining cucumbers, onions and chives – give them all a fine chop and place in individual pinch cups for later garnishing.
- Right before you’re ready to plate, remove the salmon and use a serrated knife to slice the rolls into individual pieces.
- At this point, let your creativity run wild. Between the chopped garnish, chive oil and whatever else you have on, you’re ready to put them on a plate and go.
- 1 avocado
- 2 tbsp fat-free yogurt
- lemon ½, juiced
- rye bread 2 slices, toasted
- cayenne pepper a pinch
- smoked salmon 75g
- cucumber 1/4, ribboned with a veg peeler
- salad cress a handful
- red chilli ½, seeded and finely diced
- mint finely chopped to make 1 tbsp
- lemon ½, zested and juiced
- tomato 1, finely diced
- white wine vinegar 1 tsp
- Make the dressing by mixing all the ingredients together with some seasoning.
- Halve the avocado, remove the stone and scoop the flesh into a bowl.Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
- Divide the avocado between the toasted rye bread, sprinkle over a little cayenne pepper and add the smoked salmon and cucumber. Spoon over the dressing, then top with the cress.
- 2 slices of bread of choice (I use sourdough)
- ½ tablespoon low fat cream cheese
- ¼ avocado, sliced
- 2 slices smoked salmon
- 2 tablespoons low fat grated mozzarella cheese
- Spread the cream cheese onto one piece of bread, and place the avocado slices onto the other piece.
- Add the smoked salmon over the avocado and sprinkle with mozzarella.
- Heat a nonstick pan over medium heat with cooking oil spray. Place the sandwich into the pan and fry on both sides until golden, the sandwich is warmed through and the cheese has melted!
- 1 cedar plank (16 X 7) (these are the planks I used)
- 4 (6 oz.) salmon fillets
- 2 Tbsp. brown sugar
- ½ tsp. garlic salt
- ½ tsp. onion powder
- 1 tsp. paprika
- ½ tsp. red pepper flakes
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 3 lemons, halved
- Prepare the cedar plank by soaking in water for at least 1 hour. I usually fill my kitchen sink with enough water to cover the plank and use full water bottles or canned goods as weights to keep the plank underwater.
- While the plank is soaking, combine the brown sugar, garlic salt, onion powder, paprika, red pepper flakes, sea salt, and black pepper. Rub over one side of the salmon fillets.
- Preheat the grill on high heat. Place the soaked plank on the grill until it begins to smolder and crackle, about 3 minutes. The plank will turn black. Flip the plank over and arrange the salmon fillets (rub side up) on the plank along with the lemon halves, cut side down.
- Cook, covered, until salmon flakes easily (the lemons will also become really soft), 8-10 minutes. If plank catches on fire, spritz it lightly with water until the flame is gone.
- Squeeze lemons over salmon and serve immediately.
- 1 (24-oz.) jar whole pepperoncini peppers (about 40 peppers), drained and patted dry with paper towels
- 12 ounces cream cheese, VERY soft
- 1/4 cup full-fat Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 2 teaspoons lemon zest
- 1 teaspoon finely ground sea salt
- 3/4 teaspoon finely ground black pepper
- 1 pound smoked salmon, cut into long, thin strips
- Make a small incision – lengthwise – on the side of each pepper. Very carefully remove the seeds and discard them. Thoroughly dry the peppers with paper towels; set aside.
- In a large bowl beat together the cream cheese, Greek yogurt, dill, lemon zest, salt, and pepper; mix well until completely combined (feel free to use a handheld mixer if you have one available).
- Use a small spoon to scoop 2 teaspoons of the filling into each pepper. Wrap a thin, long strip of salmon around each pepper and secure with a toothpick. Garnish with dill and lemon zest, if desired. Serve at once or keep cold in the fridge until needed.
- 250 g Farfalle pasta (bow tie pasta)
- ½ c (125 ml) cream
- 100 g smoked salmon trout, cut into thin ribbons
- Juice and zest of 1 lemon
- Handful of chives (+- 15g), chopped
- Boil the pasta in salted water until al dente, drain well and place back into the hot pot.
- Add the cream, salmon, juice, zest and chives. Allow to gently heat through for a minute.
- Season with salt and lots of pepper.Variation: Add 1 cup of petit pois to this pasta or serve with minted peas on the side
- 2-3lbs of Fresh Salmon Fillets
- ½ cup of soy sauce
- 2 tsp of red pepper flakes
- 2 tsp of wholegrain mustard
- 1 tbs of garlic powder
- ⅓ cup of canola oil
- ⅓ cup of brown sugar
- 2 soaked cedar planks
- In a large zip top bag place all marinade ingredients in and mix together.
- Place fish in bag and close tight. I would recommend putting the bag or bags in a dish so it doesn’t leak in the fridge.
- Allow to marinate for 2-4 hrs.
- When you are ready to cook place the fish on the planks and on the grill over low heat and cook until just firm to the touch or desired doneness.
- If you have an instant read thermometer about 120-125 degrees for a rarer salmon and up to 145 for more well done. But trust me when I say this fish is so good you don’t want to over cook it!
- 2 English muffins, split and toasted
- 4 slices smoked salmon
- 1 avocado, halved, seeded, peeled and sliced
- 2 poached eggs, for serving
For the Hollandaise Sauce
- 3 large egg yolks
- 1 1/2 tablespoons freshly squeezed lemon juice
- Pinch of cayenne pepper, optional
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified.
- To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.
- 6 egg whites ( large, at room temperature )
- 2 to taste eggs ( whole, at room temperature )
- 1/2 cup skim milk ( or other milk of your choice )
- 6 ounces smoked salmon ( chopped )
- lemon zest ( from 1 lemon )
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups baby spinach leaves ( packed – about 2 ounces) baby spinach )
- 1 teaspoon garlic ( minced )
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk egg whites and eggs for about 30 seconds (or until fluffy). Add milk, salmon, lemon zest, salt, and pepper. Gently combine.
- Heat a 10-inch ovenproof non-stick skillet over medium heat on the stovetop. Spray skillet with cooking spray and add spinach and garlic. Cook, stirring frequently, until spinach is wilted (about 1 minute).
- Pour egg mixture into the pan and stir to combine. Cook, without stirring, for about 4 minutes. Place the skillet in the oven and bake for 10-12 minutes, until the frittata is set.
- Cut into wedges and serve warm or at room temperature.
- 8 slices white/whole wheat bread
- 3 oz Light Philadelphia cream cheese
- 1/3 cucumber, sliced
- 2 medium tomatoes, sliced
- 8 oz smoked salmon (aka lox)
- 1/4 cup red onions, sliced
- Toast bread. Spread cream cheese. Set aside half of the slices (4 slices)
- Add 4 cucumber’s slices, 2 tomato’s slices, 1/4 of salmon, and 1/4 of red onion on each of the 4 bread slices. Top with remaining bread.
- Using a serrated knife, cut each sandwich diagonally into 4 triangular pieces. Secure each piece with a toothpick.
- Salmon fillet, boneless (skin on)
- Seasoning of choice
- 1:1 ratio of medium sized Cherry & Apple Wood Chips
- Rinse salmon fillet under water, pat dry with a paper towel.
- Make sure it is free from bones. Use sterilized pluckers to pick the bones out, if there are any.
- Cut the fish into even pieces – for faster curing & smoking, cut thicker part of the fillet into smaller pieces (about 3-4 inches in width for fillet closer to the head, and 5-6 inches width closer to the tail).
- Sprinkle salt, pepper and any other fish seasoning you like on both sides of the fish (fillet & skin side). Salt the fish as you would for roasting. Pan fry a small piece to check that there’s enough salt.
- Refrigerate for 24-48 hours, wrapped or in a closed container.
- Thread 3-4 pieces of fish on a skewer and hang between two raised pieces of wood (see picture for illustration), and set a baking dish underneath to catch any drippings.
- Set fan in front of the fish, and blow dry it for 10-12 hours (preferably overnight, when the temperatures are lower), until the fish is dry to the touch and no longer sticky, this will help the smoke to adhere to the fish.
- Take the fish from the skewers and set it on the smoker racks, setting thicker fillets on the bottom racks and thinner (tail) on the top racks.
- Set the wood chips in the bowl, on the bottom of the smoker.
- Place the drip pan between the chips and the racks of fish.
- Close the smoker.
- Change wood chips every 2 hours.
- Leave the fish to smoke for 5-6 hours, depending on the temperature outside. In the summer months, start checking for doneness after 5 hours.
- Store refrigerated in closed container for up to a week and a half, or vacume seal and store for up to 2 months.
- 1 teaspoon Chili Powder
- ¾ teaspoons Cumin
- ½ teaspoons Onion Powder
- 1 teaspoon Paprika
- ¾ teaspoons Salt
- ¾ teaspoons Pepper
- 1-½ pound Fresh Salmon
- 2 Tablespoons Olive Oil
- 8 whole Tortillas, 6-inch Size
- Avocados And Salsa, To Serve (optional)
FOR THE CREAM:
- 1 cup Sour Cream
- 4 Tablespoons Lime Juice
- 1 whole Jalapeno, Diced
- 3 Tablespoons Cilantro, Chopped
- Combine chili powder, cumin, onion powder, paprika, salt and pepper in a small bowl.
- Rub spice mixture over salmon.
- Cook salmon in olive oil in a preheated skillet. Continue to cook salmon until no longer pink, about 4 minutes per side.
- While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl.
- To serve, warm tortillas according to package directions. Then place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired.
- 4 avocados
- 4 oz smoked salmon
- 8 eggs
- Black pepper
- Chili flakes
- Fresh dill
- Preheat oven to 425°F.
- Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.
- Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.
- Add salt and fresh cracked black pepper on top of the eggs, to taste.
- Gently place the cookie sheet in the oven and bake for about 15-20 minutes.
- Sprinkle chili flakes and fresh dill on top.
- Serve warm.
- 1 English Cucumber, cut on an angle
- ½ container goat cheese cream cheese (or cream cheese of your choice)
- 1 package smoked salmon
- ¼ small red onion, thinly sliced
- 1 tsp dry dill (or 2-3 tbs. freshly chopped dill)
- To have more room on your cucumber base, cut the cucumber on an angle instead of straight across.
- Top each slice of cucumber with about ½ – 1 tsp goat milk cream cheese. Top with half of a thin slice of salmon and a few thinly sliced onions.
- Sprinkle lightly with dill and serve!
- 3 cloves garlic
- 1 cup packed cilantro, stems removed
- 1 cup packed Italian flat leaf parsley, stems removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 cup red wine vinegar
- 1/2 teaspoon crushed red pepper
- 1/2 cup olive oil
- 1 – 1 1/2pound salmon filet, cut into 1 inch pieces
- salt and pepper
- 2 limes thinly sliced
- Make the chimichurri sauce first. Place cilantro, parsley, kosher salt, cumin, red wine vinegar and crushed red pepper in a food processor. Pulse the food processor and slowly add in the olive oil until the mixture emulsifies, about 1 minute. Let set at room temperature until ready to use.
- Season the salmon liberally with salt and pepper.
- To assemble skewers, thread one piece of salmon followed by one lime slice. 5 – 6 salmon pieces per skewer. Repeat until all salmon is skewered.
- Preheat a grill over medium high heat. Spray grill with non-stick spray.
- Grill salmon 2 – 3 minutes per side or until cooked through.
- Remove skewers from grill, drizzle with chimichurri and serve.
- You will likely have left over chimichurri, keep leftovers refrigerated and pour over grilled steaks and chicken.
- 8 oz. Cream Cheese
- 4 oz. Smoked Salmon
- 2 tbsp Creme Fraiche
- 1-2 tbsp fresh lime juice
- 1/2 tsp dill
- Salt and Pepper
- Put all ingredients into a food processor.
- Mix everything together for a few seconds until it’s smooth.
- Season with a little bit of salt and pepper.
- Serve with bread and/or veggies (e.g. sweet peppers, celery, tomatoes, cucumber).
- Store leftovers in an airtight container in the fridge.
And we end on a good note. This is sort of like two recipes in one. The smoked salmon and also the pineapple salsa. Combine the two and you get this heavenly dish. Try it and let us know! In fact, if you’ve tried any of the amazing recipes on this list, definitely comment and share!
- 1.5 pounds fresh salmon
- 1 tablespoon brown sugar
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
Pineapple Jalapeño Salsa
- 1 1/2 cups pineapple chunks, cut into tiny cubes
- 1/2 jalapeño, seeded and chopped
- 1/4 red onion, finely chopped
- 3 tablespoons freshly chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- the juice of one lime
- Preheat the broiler on your oven to the highest setting, moving the oven rack to just underneath the broiler.
- In a bowl, mix spices, salt and pepper together until throughly combined. Rub spices over salmon (I actually just did one side because I tend to buy salmon that has skin on, so feel free to spread it out if your salmon is skinless.) evenly and place on a non-stick baking sheet or broiler pan.
- Broil for 6-8 minutes (for fish that is about one inch thick), turning once if desired. I actually prefer not to flip my salmon, as we love the crispy crust that one side gets.
- Serve immediately and top with pineapple salsa.
Combine all ingredients together and toss. Let sit for 30-60 minutes before serving if possible.
Hope these 21 sensational smoked salmon recipes made your taste buds plead for more! If you tried any of our ideas, feel free to comment and share, especially if you have snapshots of your masterpieces! We love to hear from readers.