Smoked salmon

Date: July 10th, 2011


  • 1/2 pound salmon filet (any size works, just make sure to cook it long enough)
  • olive oil
  • salt and pepper
  • cream cheese
  • crackers

Slather the salmon in olive oil and add salt and pepper to taste. Fire up your smoking apparatus (I used an electric smoker) and smoke the salmon for 60-90 minutes until done.

Time to table: 5 minutes prep, 60-90 minutes cooking time

Servings: Hard to say, as this is more of an appetizer. Maybe 6 adults?

Ben: Love

Erin: Like

Annie: Love (might have been the cream cheese and crackers, but who knows??)

Notes: Our friend Scott was coming over for breakfast with his son Simon, my intention was to have this as an appetizer before breakfast was ready but it ended up being done right about the time the meal was finished anyways, oh well.

My dad has made this several times at their house and I was trying to replicate his recipe. When I called to ask what it was, he was reluctant to give me his “special recipe”, then proceeded to tell me it was just olive oil and salt and pepper. Thanks for sharing the family secrets Dad! It didn’t taste the same however, I don’t think I used enough salt. This was my first foray into smoking, with the recently acquired smoker (more details on that in a future post).

UPDATE: My dad now tells me this morning that he forgot to mention that I should also brine the salmon for 12-14 hours, I guess there IS a family secret!


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