Smoked salmon is a delicious and versatile ingredient that can be used in many dishes. With its distinct smoky flavor and silky texture smoked salmon makes a great addition to appetizers main courses, salads, and more. While you can enjoy smoked salmon straight out of the package, cooking it allows you to bring out new depths of flavor and gives you more options for turning it into a complete meal. Read on to learn tips, techniques, and recipes for cooking smoked salmon perfectly every time.
Buying and Storing Smoked Salmon
When purchasing smoked salmon, look for fish that has been cold smoked rather than hot smoked. Cold smoked salmon has a more delicate flavor and texture that is better suited for cooking. Hot smoked salmon has already been cooked and may dry out with further cooking. Look for salmon that is brightly colored and smells fresh, not fishy. Store smoked salmon in the coldest part of the refrigerator for no more than three to five days. Frozen smoked salmon can keep for two to three months. Defrost in the refrigerator before using.
Preparing Smoked Salmon for Cooking
Before cooking smoked salmon, rinse it under cold water and pat dry with paper towels. This removes any excess oil or seasonings and ensures the fish won’t splatter when cooked. Check for small bones and remove them with tweezers or needle nose pliers. Slice or chop the salmon into the size pieces needed for your recipe.
Grilling
One of the easiest and most flavorful ways to cook smoked salmon is by grilling it. The smoky flavor pairs perfectly with the char imparted by the grill. Brush grilling planks sheets or the grates of a grill pan or outdoor grill with oil to prevent sticking. Place the salmon slices directly on the grill surface and cook 2-3 minutes per side until lightly charred. Squeeze fresh lemon over the salmon when done. Smoked salmon is delicate, so take care not to overcook it.
Pan Frying
For a quick and easy meal, pan fry smoked salmon fillets in a bit of oil or butter over medium-high heat. Cook skin side down first if your fillet has skin. Pan fry just until the fish begins to flake, 1-2 minutes per side. Top with sauces like lemon butter or fresh pesto, or serve alongside vegetables.
Baking
Baking smoked salmon allows it to warm gently without overcooking. Place salmon fillets or pieces on a parchment-lined baking sheet. Brush with olive oil or spray with cooking spray and season with salt, pepper, and herbs if desired. Bake at 400°F for 5-10 minutes depending on thickness. Garnish with sliced lemon or dice and add to salads.
Poaching
Poaching is a simple and healthy cooking method for smoked salmon. Place salmon fillets or pieces in a skillet with a tight fitting lid. Add just enough water or wine to come 1⁄4 inch up the side of the pan. Bring to a gentle simmer, cover, and cook 3-4 minutes until salmon is opaque and flakes easily. The fish gently cooks in the hot liquid rather than over direct heat.
Adding Smoked Salmon to Soups
Smoked salmon pairs wonderfully with creamy soups. Simply chop or flake smoked salmon and stir it into chowders, bisques, or potato leek soup during the last 5 minutes of cooking. The residual heat from the soup will warm it without overcooking. Garnish bowls of soup with extra salmon.
Scrambled Eggs
For an easy breakfast or brunch, add flaked smoked salmon to scrambled eggs. Cook eggs as desired, then fold in bites of smoked salmon during the last minute of scrambling. The heat from the eggs warms the salmon perfectly. Garnish with extra salmon, fresh dill, and lemon wedges.
Pasta
Pasta and smoked salmon are a match made in heaven. Flake smoked salmon into hot pasta during the last 1-2 minutes of cooking, just long enough to heat through. Toss with olive oil or basil pesto and lemon juice. Smoked salmon carbonara is also delicious.
Risottos
Stir chopped smoked salmon into risotto five minutes before it finishes cooking. The salmon gently warms while imparting its flavor into the creamy rice. Garnish risotto with extra fish.
Salads
Thinly slice or flake smoked salmon over any salad you enjoy. The rich fish pairs well with bitter greens like arugula, creamy ingredients like avocado, and citrusy vinaigrettes. For warm salmon salad, quickly pan fry, grill, or bake salmon then toss gently with mixed greens, vegetables, and dressing.
Pizza
Top baked pizza crust with cream cheese, red onion, capers, and smoked salmon for an easy appetizer. Or add smoked salmon as a topping to white pizza with alfredo sauce, fresh mozzarella, and spinach. Bake until the pizza is hot and bubbly.
With its adaptable flavor, smoked salmon can be cooked by grilling, pan frying, baking, poaching, and more. Flake it into soups, eggs, pasta, risottos, and salads, or cook fillets on their own. Now that you know how to cook smoked salmon many different ways, you can enjoy this incredible ingredient in all sorts of delicious dishes.
The BEST SMOKED SALMON on a Pellet Grill | Traeger Ironwood 885
FAQ
How do you cook already smoked salmon?
In a non-stick frypan heat a little olive oil and a knob of butter on medium heat, when butter begins to bubble add the hot smoked salmon flesh side down. Cook for about 1-2 minutes until golden in colour. Turn over to cook the skin side until golden in colour. Turn the fish and cook each side until golden in colour.
Is it a good idea to cook smoked salmon?
Regardless of the type of smoking used, smoked salmon is safe to eat without cooking or heating. It’s especially the case for commercial salmon since it undergoes a multi-stage process that kills most pathogens.
What’s the best way to heat up smoked salmon?
A tip for reheating: It is important that the fish does not lose its juiciness when heated. You can either heat it very shortly in the microwave oven. Or wrap the fish in baking paper that can withstand the heat of the oven. Put the roll on a baking sheet in a 100°C oven for about 20 minutes.
What is the best way to-eat smoked salmon?
Lemon wedges, cream cheese, capers and dill are the usual accompaniments to smoked salmon – often served on grain bread or bagels. I like smoked salmon served on bread, in omelettes, including in salads or just eaten plain.