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Smoked Salmon Recipe

Smoked Salmon

A no-bake, healthy seafood appetizer of cured salmon layered over cream cheese on toasted bread points.
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Prep Time 15 minutes
Course Appetizer

Ingredients
  

  • 1 lb fresh salmon fillet skin on, wild-caught, sashimi-grade if possible
  • 1/4 cup kosher salt Diamond Crystal or Morton's kosher; adjust for crystal size
  • 1/4 cup granulated sugar can swap for brown sugar in a pinch
  • 1 Tbsp black peppercorns lightly crushed, use a mortar and pestle
  • Zest of 1 lemon organic, so you're not adding wax
  • 1 bunch fresh dill roughly chopped, stems removed for a cleaner cure
  • 8–10 thin baguette or pumpernickel slices toasted
  • 4 oz cream cheese or crème fraîche whole milk for extra creaminess
  • 2 Tbsp capers drained
  • 1/4 small red onion very thinly sliced, use a mandoline if you have one

Optional

  • 2 Tbsp vodka or aquavit optional—classic Scandinavian twist
  • Lemon wedges for serving

Instructions
 

  • Mix the salt, sugar, crushed peppercorns, lemon zest, and chopped dill in a small bowl. If you’re feeling authentic, stir in vodka or aquavit.
  • Pat the salmon pat-dry with paper towels, checking for any stray bones and plucking them with tweezers.
  • Lay half the cure in an even layer on a large piece of plastic wrap. Set the fillet, skin-down, on top, then cover the flesh side with the remaining mixture.
  • Tightly wrap the fish in plastic, pressing out any air pockets. Place it on a rimmed baking sheet and weigh it down with a heavy skillet or another baking sheet.
  • Refrigerate for 12–24 hours. Halfway through (around 6–8 hours), flip the wrapped salmon so both sides cure evenly.
  • Unwrap the fillet, rinse under cold water to remove excess cure, then pat completely dry. Let it rest at room temperature for 10 minutes for easier slicing.
  • Use a long, sharp knife to cut paper-thin slices at a 45° angle. Chill the slices briefly if they’re too soft to handle.
  • Spread cream cheese or crème fraîche on your toasts or bagels. Layer on smoked salmon, sprinkle with capers and red onion, and finish with a squeeze of lemon.
  • Serve chilled or at room temperature. Try a drizzle of olive oil for extra gloss, or toss on microgreens for color.

Notes

Store leftover smoked salmon in an airtight container for up to 5 days, keeping slices flat between parchment sheets. Wrap tightly in plastic and foil to freeze for up to one month.