If you’re like the majority of us, smoked salmon is something that comes in a vacuum-sealed package at the grocery store, or maybe from your local farmers market. After all, most of us don’t own a smoker.
Now, there are no excuses not to try your hand at making your own, thanks to this smoker-free smoked salmon recipe provided to us via New Seasons and written by Sarah Marshall, founder of Portland-based Marshall’s Haute Sauce, which uses local produce to create its small-batch craft hot sauces. You can make this salmon in your oven with the help of some baking trays, a rack, cherry wood chips, and a little of the smoked habanero barbecue Marshall’s Haute Sauce to add zhuzh. Plus, local salmon is still ongoing—and you can find Marshall’s Haute Sauce at several Portland-area stores, including New Seasons and the PSU Farmers Market.
Don’t feel like making your own smoked salmon? You can also buy yours pre-smoked, then scroll straight down to the super-easy smoked salmon dip recipe below—this time seasoned with Marshall’s habanero carrot curry sauce.
Smoker-Free Smoked Salmon
By Sarah Marshall
Yields 1 pound smoked salmon
1 pound Coho salmon
2 tablespoons sea salt
2 tablespoons light brown sugar
3 tablespoons Marshall’s Haute Sauce, Smoked Habanero Barbecue, divided
¼ cup cherry wood chips
- 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.
- Preheat an oven or grill to 200 degrees Fahrenheit.
- Line two sheet pans with foil; leave excess foil overlapping the edges of the pans. Fit a rack into one of the sheet pans and lightly coat with oil.
- 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 barbecue 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 and 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.
- Finished smoked salmon can be stored in the refrigerator for 1 week, or vacuum sealed and stored in the refrigerator for 2 months.
Smoked Salmon Spread
By Sarah Marshall
Yields: Approximately 1 ½ cups of 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, and salt, and mix.
- Add the smoked salmon and mix well.
- Serve with bagels or cucumber slices.