Smoked Salmon Recipe: Easy, Healthy & Homemade Appetizer
This Smoked Salmon Recipe is a no-bake, healthy, and festive seafood appetizer you can pull together in under 30 minutes—perfect for brunch, cocktail hour, or a light dinner.
Ingredients
fresh salmon fillet, skin on (wild-caught, sashimi-grade if possible)
kosher salt (Diamond Crystal or Morton’s kosher; adjust for crystal size)
granulated sugar (can swap for brown sugar in a pinch)
black peppercorns, lightly crushed (use a mortar and pestle)
lemon (organic, so you’re not adding wax)
bunch fresh dill, roughly chopped (stems removed for a cleaner cure)
vodka or aquavit (optional—classic Scandinavian twist)
thin baguette or pumpernickel slices (toasted)
cream cheese or crème fraîche (whole milk for extra creaminess)
capers, drained
small red onion, very thinly sliced (use a mandoline if you have one)
lemon wedges, for serving
Notes
Consistency matters: I once rushed the cure and ended up with salmon that was too soft—next time, I’ll stick closer to that 24-hour mark. Even crust: Press the cure evenly so every bite tastes the same. Rinse gently: A quick rinse removes just enough salt without washing away flavor. Fish quality: Always buy the freshest, cold-chain-kept seafood—trusted vendors at your local farmers market or Whole Foods are my go-tos. Knife care: Sharpen your blade before slicing; a dull knife tears the flesh.
Nutrition
Calories: 450kcal
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