The Ultimate Guide to Smoked Salmon Recipes: Dip, Pasta, and Home Smoking
Discover simple and elegant smoked salmon recipes, including a creamy dip, a savory pasta dish, and a guide on how to smoke salmon at home for the best flavor.
- Prep Time: 12 hours (includes curing time)
- Cook Time: 3 hours
- Total Time: 15 hours
- Yield: 8 servings 1x
- Category: Seafood Entrees and Appetizers
- Method: Smoking/Curing
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 pound fresh salmon fillet, skin on or off
- 1/2 cup kosher salt (for curing)
- 1/4 cup brown sugar (for curing)
- 1 tablespoon black peppercorns (for curing)
- 1 teaspoon dried dill (for curing)
- 1/2 cup wood chips (e.g., cherry or apple for smoking)
- For the Dip: 8 ounces cream cheese, softened
- For the Dip: 1/4 cup sour cream
- For the Dip: 2 tablespoons fresh lemon juice
- For the Dip: 1 tablespoon capers, drained and chopped
- For the Dip: 2 ounces smoked salmon, finely chopped
- For the Pasta: 8 ounces linguine or fettuccine
- For the Pasta: 4 ounces smoked salmon, cut into strips
- For the Pasta: 1/2 cup heavy cream
- For the Pasta: 2 cloves garlic, minced
- For the Pasta: 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Cure: In a small bowl, mix the kosher salt, brown sugar, peppercorns, and dill.
- Cure the Salmon: Pat the salmon fillet dry. Rub the cure mixture evenly over all sides of the salmon. Place the salmon in a non-reactive dish, cover, and refrigerate for 6 to 12 hours.
- Rinse and Dry: Remove the salmon from the cure. Rinse the fillet thoroughly under cold water to remove all salt and sugar. Pat the fish completely dry with paper towels. This drying step is crucial for a good pellicle.
- Smoke the Salmon (Using a Smoker): Prepare your smoker (Traeger or Masterbuilt) for low-temperature smoking, aiming for 160°F to 180°F. Use fruitwood chips. Place the salmon skin-side down on the rack. Smoke for 2 to 4 hours, or until the internal temperature reaches 145°F.
- Make the Easy Smoked Salmon Dip: In a medium bowl, combine the softened cream cheese, sour cream, lemon juice, and chopped capers. Mix until smooth. Gently fold in the finely chopped smoked salmon. Chill for at least 30 minutes before serving with crackers or bagels.
- Prepare the Smoked Salmon Pasta: Cook the pasta according to package directions. While the pasta cooks, sauté the minced garlic in a small pan over medium heat for 1 minute. Reduce heat to low, stir in the heavy cream, and heat gently; do not boil.
- Finish the Pasta: Drain the pasta, reserving 1/4 cup of the cooking water. Add the drained pasta and reserved water to the cream sauce. Toss to coat. Remove from heat and gently stir in the smoked salmon strips and fresh parsley. Serve immediately.
- Serve the Smoked Salmon: Once cooled, slice the smoked salmon thinly for serving on crostini, tea sandwiches, or as a bagel topping.
Notes
- For a quick appetizer, layer cream cheese, smoked salmon, capers, and fresh dill on toasted baguette slices for smoked salmon crostini.
- If you do not have a smoker, you can bake the cured salmon at 275°F until it reaches 145°F internal temperature, basting occasionally with melted butter for moisture.
- This smoked salmon is excellent served cold alongside cream cheese and thinly sliced red onion on bagels.
Nutrition
- Serving Size: 4 oz salmon fillet
- Calories: 280
- Sugar: 5
- Sodium: 1200
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 30
- Cholesterol: 90