Hot Smoked Salmon Salad

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.  

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

Dressing Ingredients: 

• Avocado Mayo (or regular mayo) 
• Dijon Mustard 
• Lemon Juice 
• Sea Salt
• Black Pepper
• Smoky Paprika 

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!

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: 

• Smoked Salmon Burgers
• Easy Salmon Cakes Recipe
• Salmon Stir Fry Recipe
• Tandorri Salmon Recipe