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!
For the Salmon:
- 2 sides of fresh wild-caught salmon skin on
- 2 tablespoons olive 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
- blue cheese crumbles
- tomato confit recipe
- goat cheese with fresh dill
- pickle slices
- roasted peppers
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.
- 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/.
Calories: 37kcal | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 8mg | Potassium: 83mg | Vitamin A: 5IU | Calcium: 2mg | Iron: 0.1mg