hot smoked salmon recipe
The Best hot smoked salmon recipe
Easy Hot Smoked Salmon with Creamy Dill Sauce
A simple, smoky twist on salmon that’s perfect for weeknight dinners. The tender fish pairs beautifully with a bright, herby sauce.
🥘Ingredients
- 4 fresh salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- ½ cup Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- ¼ cup sour cream
👨🍳Directions
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1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
Place salmon fillets on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Bake for 12–15 minutes until the fish flakes easily with a fork. -
3
While salmon bakes, whisk together Greek yogurt, dill, lemon juice, minced garlic, and sour cream in a small bowl. -
4
Once salmon is cooked, let it rest for 2 minutes before serving. Spoon the dill sauce over each fillet just before eating.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Mixing spoon
- Small bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Hot Smoked Salmon with Creamy Dill Sauce Works
❓ Frequently Asked Questions About Hot Smoked Salmon with Creamy Dill Sauce
How do I know when the salmon is properly smoked?
The salmon is done when it reaches an internal temperature of 145°F (63°C) on a meat thermometer, and it flakes easily with a fork. The skin should be crispy, and the flesh should appear opaque and slightly pink. Avoid overcooking, as smoked salmon can dry out quickly.
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Can I substitute fresh salmon for smoked salmon in this recipe?
Yes, you can use fresh salmon, but it requires extra care. Start with a raw salmon fillet (skin-on or skinless) and smoke it at a lower temperature (around 225°F/107°C) for about 20–25 minutes, then finish it in a 375°F (190°C) oven for 10–12 minutes to crisp the skin. Let it rest for 5 minutes before slicing.
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What if I don’t have a smoker or don’t want to smoke the salmon?
You can achieve a similar result using a grill, a slow cooker, or even an oven. For grilling, cook salmon skin-side down over indirect heat at 300°F (150°C) for 12–15 minutes, then flip and broil for 2–3 minutes. In a slow cooker, cook on low for 3–4 hours with a splash of fish stock. For the oven method, place salmon on a rack at 325°F (163°C) for 15–20 minutes.
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How should I store smoked salmon to keep it fresh?
Store smoked salmon in an airtight container in the refrigerator for up to 5 days. To extend freshness, wrap it tightly in plastic wrap and place it in a sealed bag. For longer storage (up to 2 weeks), freeze it in a single layer on a tray before transferring to a freezer bag. Thaw in the refrigerator overnight before using.
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What’s the best way to reheat smoked salmon without drying it out?
To reheat, place the salmon in a microwave-safe dish with a splash of water or fish stock. Cover loosely with a damp paper towel and heat on medium power for 1–2 minutes, stirring halfway. For oven reheating, bake at 300°F (150°C) for 8–10 minutes until warmed through. Avoid high heat, as it can make the salmon tough.
