Smoke Salmon (without a smoker)
When salmon hits peak-season perfection in the Pacific Northwest, grilling and baking are often go-to cooking techniques. But, for adventurous home cooks looking to level up their skill-set, we recommend one of our favorite preparations: smoked. No smoker? No problem! Smoked salmon is easy to hack at home with a standard grill or oven. The finished product can be used on grazing boards, as a salad topper or as an ingredient in seasonal recipes.
I partnered with New Seasons to create these magical salmon recipes.
Smoked Salmon (without a smoker)
1 pound Coho salmon
2 tablespoons sea salt
2 tablespoons light brown sugar
3 tablespoons Marshall’s Haute Sauce, Smoked Habanero Barbeque, divided
¼ cup cherry wood chips
2 quarter sheet pans, fitted with 1 rack
- Rinse the salmon, pat dry, and remove the pin bones. Cut into two equal 8 ounce pieces.
- Mix the salt and sugar together on a rimmed plate. Rub the salmon on all sides with the mixture, until no cure remains on the plate. Place into the refrigerator for 30 minutes.
- Rinse the cure from the salmon, and wrap in paper towels to dry, let sit, wrapped, for 10 minutes.
- Pre-heat an oven or grill to 200 degrees Fahrenheit.
- Line the sheet pans with foil; leave excess foil overlapping the edges of the pans. Lightly oil the rack.
- In a small skillet, over high heat, toss the wood chips until they begin to smoke, about 3 minutes.
- Place the wood chips in the center of the sheet pan. Place the wire rack over the wood chips. Put a piece of salmon, skin side down, into each side of the rack. Paint each piece of salmon with Smoked Habanero Barbeque sauce, reserve 1 tablespoon.
- Place the other sheet pan upside down over the top of the salmon, creating a lid. Fold the foil over the edges to create a seal. Place in the center rack of the oven, or on the grill. Cook undisturbed for 2 hours.
- Carefully open the pan, letting the steam escape. Turn the oven to broil, or grill to high. Brush off any moisture released from the salmon, paint the fish with the remaining sauce. Once broiler is heated, place the pan back in the oven for 6-8 minutes, until wood-chips begin to smoke, and sauce is caramelized.
- Store fish in the refrigerator for 1 week, or vacuum seal, and store in the refrigerator for 2 months.
Smoked Salmon Spread
8 ounces cream cheese, at room temperature
¼ cup plain Greek yogurt
1 teaspoon Marshall’s Haute Sauce, Habanero Carrot Curry
1 tablespoon drained capers, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh chives
1 tablespoon minced fresh dill
½ teaspoon sea salt
4 ounces smoked salmon, crumbled
Bagels or Cucumber slices for serving
- In a medium bowl, mix the cream cheese with a spatula until smooth.
- Add the Greek yogurt, Habanero Carrot Curry sauce, capers, lemon juice, chives, dill, salt, and mix.
- Add the smoked salmon and mix well.
- Serve with bagels or cucumber slices.
Mini Smoked Salmon Patties
4 ounces smoked salmon, crumbled
½ cup panko breadcrumbs, divided
½ cup finely shredded parmesan cheese
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
1 teaspoon capers
1 teaspoon Marshall's Haute Sauce, Habanero Carrot Curry
salt and pepper, to taste
1 raw egg
2 tablespoons extra virgin olive oil
1/2 teaspoon salted butter
- Mix smoked salmon, ¼ cup breadcrumbs, ¼ cup cheese, lemon juice, parsley, capers, and Habanero Carrot Curry sauce. Season with salt and pepper.
- Whisk the egg and add to the mixture, stir until well combined.
- On a rimmed plate, mix together the remaining ¼ cup panko and ¼ cup cheese.
- Form the mixture into tiny patties, about 1 tablespoon each, pressing them tightly to help keep their shape.
- Press them into the panko mixture, rolling, and shaping on all sides.
- Heat the olive oil and butter in a skillet over medium heat, cook for 1-2 minutes on each side, until golden. Set on a paper towel lined plate to drain. Makes 10 mini patties.