Hot Smoked Salmon Salad

Hot Smoked Salmon Salad Recipe

A light yet flavor-packed recipe, this hot smoked salmon salad is easy for busy weeknights or meal prep. Tender flakes of hot smoked salmon mingle with crisp onions, celery, capers, and fresh herbs all drizzled with a zesty and smoky mayo-based dressing for a refreshing meal.  

Why This Recipe Works:

  • Taste: The cedar plank infused hot-smoked salmon salad brings a rich and smoky taste that complements the fresh and crisp textures of the crisp fresh veggies and salty capers. Using a well-seasoned dressing ties this all together. 
  • Nutrition Benefits: Salmon is a nutritional powerhouse, rich in omega-3 fatty acids, which are beneficial for heart health and brain function. The mixed greens, cherry tomatoes, and cucumbers provide essential vitamins, minerals, and fiber. The lemon dill vinaigrette adds a burst of flavor without excessive calories or unhealthy fats.
  • Quick and Easy: This salad is quick and straightforward to prepare, making it a convenient choice for a weeknight dinner or a healthy lunch option. The hot smoked salmon eliminates the need for additional cooking, saving time in the kitchen.
Hot Smoked Salmon Salad Recipe

Supplies Needed:

  • ​Paper Towel
  • Cedar Planks (or use a wire rack for easier transfer on and off the grill)
  • Large Platter or Large Bowl 
  • Medium Bowl / Small Bowl 
  • Knife and Cutting Board
  • Meat Thermometer  

Ingredients:

Salmon Salad Ingredients: 

  • 4 Salmon Fillets, frozen or fresh
  • Olive Oil 
  • SPG Rub (salt pepper garlic)
  • Celery
  • Red Onion 
  • Capers
  • Fresh Dill
Hot Smoked Salmon Salad Recipe ingredients

Dressing Ingredients: 

  • Avocado Mayo (or regular mayo) 
  • Dijon Mustard 
  • Lemon Juice 
  • Sea Salt
  • Black Pepper
  • Smoky Paprika 
Salad dressing for smoked salmon salad

Smoking Instructions:

  1. Preheat a smoker to 300 F. for indirect heat. Place the cedar planks into a pan large enough to fit them and cover and soak them in cold water for 20-30 minutes.
  2. Prepare the salmon for the smoker. You can use fresh or frozen salmon fillets (I often use frozen because oftentimes it’s fresher than store-bought fresh salmon). Defrost the fillets under cold running water, remove the packaging and pat them as dry as possible with paper towels. 
  3. Place each fillet over the cedar plank, skin side down.
  4. Add a little olive oil to the top of each fillet and season with the SPG rub and pat it on.
  5. Place the cedar planks with the salmon fillets onto the smoker and smoke until the salmon reaches 145 F., approximately 45-60 minutes. Time will vary depending on the thickness of the salmon pieces. Use a thermometer to check the internal temperature for best results. 
  6. Remove the salmon and cedar planks from the smoker and set aside to let it cool for 15-20 minutes.
  7. Use a fork to flake the salmon meat off and place it into the bowl. I prefer to not add the skins (the salmon easily comes off from the skin and I usually give it to my dog). 
  8. In a large bowl add the flaked hot smoked salmon, the diced celery, onion, fresh dill, and capers. 
  9. In a separate mixing bowl add the dressing ingredients and whisk to combine. Then pour the mayo mixture over the salmon and mix again with a fork until fully combined. Add the salad mixture to a large salad bowl or serving platter. 
  10. Serve the hot smoked salmon salad over lettuce, with toasted bread, grilled pita, or crackers, and enjoy!
Steps for making hot smoked salmon salad

Variations:

I love how versatile this salad can be. Here are some other flavor profiles or ingredient variations you can make:

  • Mediterranean style: Add feta, kalamata olives, and sun-dried tomatoes.
  • Grilled Corn and Tomatoes: Add fresh grilled summer corn, halved cherry tomatoes, and some fresh basil.
  • Everything Bagel Seasoning: Use this seasoning with some diced cucumbers and Greek yogurt dressing instead.
  • Asian Inspired: try adding spring onions, roasted red peppers, and sesame seeds with a sesame oil-based salad dressing instead 

More Salmon Recipes To Try: 

Hot Smoked Salmon Salad Recipe

Hot Smoked Salmon Salad Recipe

A light yet flavor-packed recipe, this hot smoked salmon salad is easy for busy weeknights or meal prep. Tender flakes of hot smoked salmon mingle with crisp onions, celery, capers, and fresh herbs all drizzled with a zesty and smoky mayo-based dressing for a refreshing meal.  
5 from 1 vote
Print Pin Rate
Course: Grilling
Cuisine: American
Keyword: Easy Cedar Plank Salmon Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 303kcal
Author: Bon Appeteach

Ingredients

  • 4 Salmon Fillets
  • 4 tsp. Olive Oil
  • SPG Rub (salt pepper garlic) use as needed to season the fillets
  • 1/2 cup Celery diced small
  • 1/2 Red Onion diced small
  • 1/4 cup Capers optional
  • 1/2 cup Fresh Dill minced

Dressing

  • 1/2 Lemon juiced
  • 1/2 cup Avocado Mayo or preferred mayo
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Paprika

Instructions

  • Preheat the smoker to 300 F. and set it up for indirect cooking. Soak the cedar planks 20-30 minutes prior to grilling.
  • Add the salmon fillets skin side down onto the cedarplanks. Brush the tops with a little olive oil and season liberally with the SPG rub.
  • Place the cedar planks onto the smoker and smoke until the internal temperature reaches 145 F. about 45-60 minutes (time may vary depending on the thickness of the salmon fillets so check as needed).
  • Remove the salmon cedar planks from the smoker and cool for 15-20 minutes. Use a fork to flake the salmon off the skin and place it into a large mixing bowl.
  • Chop the celery, onion, and dill and add these ingredients to the salmon in the bowl. Then add the capers.
  • Mix the dressing ingredients together in a medium mixing bowl and whisk until combined. Pour this over the salmon (you can slowly add this in to avoid over dressing) and then mix together with a fork.
  • Serve the salmon salad over lettuce, toasted bread, on grilled pita, or with crackers and enjoy.

Notes

Keep the salmon salad stored in an air-tight container in the fridge and enjoy it within 2-3 days of making it. No smoker? Make this in the oven and follow the same cooking instructions! 

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 4g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 631mg | Potassium: 962mg | Fiber: 1g | Sugar: 1g | Vitamin A: 619IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg

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