How to Make a Homemade Smoked Salmon Platter Recipe
Learn How to Make a Homemade Smoked Salmon Platter Recipe that is loaded with roasted vegetables and cheeses!
Servings: 20
Prep Time: 30 minutesminutes
Cook Time: 2 hourshours
Ingredients
For the Salmon:
2sides of fresh wild-caught salmon, skin on
2tablespoonsolive oil
sea salt and fresh cracked pepper to taste
Optional woods: hickory, maple, pecan, apple or cherry
For the Accompaniments:
sliced red onions
hard boiled eggs
lemon wedges
pumpernickel bread, sliced
baby spinach
whipped cream cheese
sliced radishes
marinated or roasted mushrooms
green olives
Kalamata lives
grainy mustard
sliced cucumbers
raw or roasted asparagus
crackers
blue cheese crumbles
tomato confit recipe
goat cheese with fresh dill
pickle slices
roasted peppers
capers
Instructions
To smoke: Open the top vent completely and set your smoker to 210° to 215°.
The smoke will start when it reaches about 150° to 160° and then wait for a thin blue stream of smoke to come out of the vent before smoking.
Season the salmon well with salt and pepper and let sit at room temperature for 30 to 60 minutes before placing it on separate smoking racks.
Place the salmon into the smoker and smoke for 90 to 120 minutes or until the salmon has a semi-hard crust on the skin, it is cooked through and still juicy in the middle.
Remove the salmon from the smoker and serve it immediately with all of the accompaniments.
Notes
Chef Notes:
When serving homemade smoked salmon as an appetizer, figure about 2 to 3 ounces of pre smoked salmon per guest. This will help you determine how much raw salmon needs to be purchased.
Woods that are good for smoking salmon are apple, alder, cherry and hickory.
Other items you can add in addition to salt and pepper would be paprika, garlic powder, onion powder, chili powder, cumin, dry oregano, and sugar.
Smoke will start to pour out of the top vent at around 150° to 160° and a thin blue stream of smoke should flow through regularly once it is to the desired temperature.
If using a digital smoker or a pellet grill simply hold the smoker in between 200° to 225°.
If using a cold smoker attachment, smoke for up to 2 hours on cold smoke and 1 hour of hot smoke in between 200° to 225°.
Be sure not to over cook the salmon as it will become very dry very quickly.
If you are worried you have overcooked your salmon, once you remove it from the grill wrap it in foil and let it sit at room temperature for 10 to 15 minutes so that it will collect moisture.
Please remember that when it comes to using any fish make sure that it is sustainable and if you're unsure then check out this link at http://www.seafoodwatch.org/.