If you’re like the majority of us, smoked salmon is something that comes vacuum-packed at the grocery store, or maybe your local farmers market. After all, most of us don’t own a smoker.
Now there are no more excuses not to try and make your own, thanks to this Smoker-Free Smoked Salmon Recipe provided to us via New Seasons and written by Sarah Marshall, Founder of Marshall’s Haute Sauce, based in Portland., which uses local produce to create its artisanal hot sauces in small batches. You can make this salmon in your oven using a few baking sheets, a wire rack, cherry wood chips, and a little Marshall’s Haute Sauce smoked habanero barbecue to add zhuzh. Plus, the local salmon is always on the go – 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 purchase your own pre-smoked, then scroll straight to the Super Easy Smoked Salmon Dip Recipe below—this time seasoned with Marshall’s habanero carrot and carrot sauce.
Smoked Salmon Without Smoker
By Sarah Marshall
Makes 1 pound of smoked salmon
1 pound of coho salmon
2 tablespoons of sea salt
2 tablespoons of light brown sugar
3 tablespoons of Marshall’s Haute Sauce, Smoked Habanero Barbecue, divided
¼ cup cherry wood chips
- Rinse the salmon, pat dry and remove the bones. Cut into two equal 8-ounce pieces.
- Combine salt and sugar on a rimmed plate. Rub the salmon on all sides with the mixture, until no cure remains on the plate. Place in the refrigerator for 30 minutes.
- Rinse the remedy from the salmon and wrap it in kitchen paper to dry, let sit, wrapped, for 10 minutes.
- Preheat an oven or grill to 200 degrees Fahrenheit.
- Line two baking sheets with foil; allow excess foil to overlap edges of molds. Place a rack in one of the baking sheets and lightly coat with oil.
- In a small skillet over high heat, combine the wood chips until they start to smoke, about 3 minutes.
- Place the wood chips in the center of the baking sheet. Place the grid on the wood chips. Place a piece of salmon, skin side down, on each side of the grill. Paint each piece of salmon with the smoked habanero barbecue sauce; reserve 1 tbsp.
- Place the other plate upside down on top of the salmon, creating a lid. Fold the foil around the edges to create a seal. Place on the central oven rack or on the rack. Cook undisturbed for 2 hours.
- Carefully open the pan, letting the steam escape. Broil or grill on high power. Remove any moisture released by the salmon and paint the fish with the remaining sauce. Once the grill is heated, return the pan to the oven for 6 to 8 minutes, until the wood chips start to smoke and the sauce is caramelized.
- The finished smoked salmon can be refrigerated for 1 week, or vacuum sealed and refrigerated for 2 months.
Smoked salmon spread
By Sarah Marshall
Yields: About 1 ½ cup of the spread
8 ounces of cream cheese, at room temperature
¼ cup plain Greek yogurt
1 teaspoon of Marshall’s Haute Sauce, Habanero Carrot Curry
1 tablespoon drained capers, roughly chopped
1 tablespoon of freshly squeezed lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon of sea salt
4 ounces of smoked salmon, crumbled
Bagels or cucumber slices for serving
- In a medium bowl, combine 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.