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!
Appetizer, lunch, Main
Chef Billy Parisi
For the Salmon:
sides of fresh wild caught salmon
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
whipped cream cheese
marinated or roasted mushrooms
raw or roasted asparagus
blue cheese crumbles
tomato confit recipe
goat cheese with fresh dill
To smoke: Open the top vent completely and set your smoker to 210° to 215°.
The smoke with 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.
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