Simple Recipes Using Smoked Salmon
Using prepared ingredients from the grocery store is one of the best ways to speed your way to a great meal, provided you choose the right ones. That means steering clear of sugary sauces, fully prepared meals, and anything with a strange ingredient list. Some of our favorite shortcuts include rotisserie chicken and canned vegetables. The strategy even works with seafood, so head for the smoked salmon on your next supermarket outing to try one of these seven recipes.
1. Bagel and Smoked Salmon Strata
A strata can be made with any type of bread, so bagels are a fun way to change things up. Try it with this super easy recipe from Bite Me More. It takes all of your favorite flavors from a salmon bagel and translates them to a breakfast casserole big enough to feed a crowd. Either make this for a brunch with friends or just save leftovers for quick breakfasts and lunches during the week.
- 6 large eggs
- 1½ cups milk
- 1 cup sour cream
- ¾ cup smoked salmon, cut into matchsticks
- ¼ cup chopped fresh dill
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- ½ teaspoon freshly ground black pepper
- 6 plain bagels, cut into ½-inch cubes
- ½ cup sour cream
- 2 tablespoons capers, drained and chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
Combine eggs, milk, and 1 cup sour cream in a large bowl and whisk to combine. Fold in salmon, ¼ cup dill, 1 tablespoon lemon juice, lemon zest, and black pepper. Add bagel pieces, mix to combine, and transfer to prepared baking dish. Transfer to oven and bake for 45 to 50 minutes, or until golden and set.
Let casserole rest for 10 minutes. Garnish casserole with toppings and serve.
2. Smoked Salmon Breakfast Burrito
Smoked salmon is almost like the seafood equivalent of bacon, meaning it makes a mean breakfast burrito. We particularly like these egg and smoked salmon wraps from Sunset because they’re delicious and easy. You can even up the health factor by omitting the cream cheese and using a whole-wheat tortilla.
- 1 tablespoon vegetable oil
- 8 large eggs
- 2 tablespoons milk
- ½ teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons chopped chives
- 2 jalapeños, halved, seeded, and sliced
- 1 cup diced tomato
- 8 ounces smoked salmon, cut into bite-size pieces
- ½ cup cream cheese, softened
- 4 (burrito-size) flour tortillas, warmed
Directions: Heat oil in a cast-iron skillet set over high heat. Add eggs and milk and scramble in skillet. Cook until just set, then add salt, pepper, chives, jalapeño, tomato, and salmon.
Spread 2 tablespoons cream cheese on center of each tortilla. Add egg mixture to center of each. Roll burritos, tucking in ends. Serve with salsa.
3. Smoked Salmon and Avocado Summer Rolls
Making homemade spring rolls might sound complicated, but they can be a cinch if you use the right ingredients. These avocado and smoked salmon rolls from i am a food blog are a perfect example, particularly if you use sprouts instead of bothering with cooking a pot of noodles. Even the dipping sauce is easy. Just crush the seeds, add the rest of the ingredients, and you’re ready to dunk.
- 1 tablespoon toasted sesame seeds
- 1 tablespoon white miso
- 1 tablespoon rice vinegar
- 1 tablespoon kewpie mayo
- Pinch of sugar
- 12 round rice paper wrappers
- 6 slices smoked salmon
- 1 avocado, thinly sliced
- 2 to 3 cups sprouts or cooked vermicelli noodles
- 1 English cucumber, seeded, and cut into thin strips
Directions: Use a mortar and pestle to crush sesame seeds. Add crushed seeds to a small bowl and stir in miso, vinegar, mayo, and sugar. Taste and adjust seasoning. Refrigerate until ready to use.
Working one wrapper at a time, fully submerge in a bowl of warm water until pliable, about 10 to 15 seconds. Lay wrapper on a work surface, then add avocado, salmon, sprouts, and cucumber to the center. Fold bottom half of wrapper over fillings, tuck in the sides, then tightly roll closed. Repeat with remaining ingredients.
Serve rolls with sauce.
4. Smoked Salmon Cobb Salad
A great lunch of light dinner, Martha Stewart Living’s twist on cobb salad uses smoked salmon instead of the usual chicken. With fish, avocado, eggs, and a creamy dressing, it’s one of the most satisfying salads you’ll ever eat. To keep things as easy as possible, buy some pre-cooked hard boiled eggs right from the supermarket salad bar.
- ¾ cup buttermilk
- ½ cup mayonnaise
- ¼ cup minced shallots
- 3 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- ½ teaspoon coarse salt
- Freshly ground pepper
- 8 ounces bacon
- 1 head Boston or bibb lettuce, torn into 3-inch pieces
- 3 hard-boiled eggs, quartered lengthwise and halved crosswise
- 3 ounces smoked salmon, cut into bite-size pieces
- 1 avocado, peeled, pitted, and cut into ½-inch dice
Directions: In a small bowl, whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt to combine. Season with pepper. Cover and refrigerate until cold, about 30 minutes.
Arrange bacon in a single layer in a large skillet and cook over medium heat, turning occasionally, until crisp, about 8 to 10 minutes. Drain on paper towels. Let cool, then crumble into bite-size pieces.
Arrange lettuce on a large platter. Top with bacon, eggs, salmon, and avocado. Drizzle half of dressing over top. Season with additional pepper and serve with more dressing on the side.
5. Smoked Salmon Potato Cakes with Herb Crème Fraîche
If you always find yourself with leftover mashed potatoes when you make a batch, these salmon and potato cakes from The Kitchn might be the most delicious way to use them up. Just mix the fish, mayo, and lemon juice with the already cooked potatoes, then continue with the recipe as written. While the crème fraîche topping is great, tartar sauce is equally as delicious.
- ½ cup crème fraîche
- 2 tablespoon minced fresh herbs, such as dill, chives, and parsley
- ¼ teaspoon salt
- ¼ teaspoon lemon zest
Cakes and assembly
- 2 medium potatoes, peeled and chopped
- 4 ounces smoked salmon, chopped
- 2 tablespoons mayonnaise
- ½ teaspoon lemon juice
- 1 egg
- 1 cup panko breadcrumbs
- Vegetable oil
- Salt and pepper
- Lemon wedges
Directions: Combine crème fraîche, herbs, ¼ teaspoon salt, lemon zest, and pepper to taste in a small bowl. Whisk to combine and let sit at room temperature.
If cooking cakes in the oven, preheat to 450 degrees Fahrenheit and set a cast-iron skillet or other heavy, ovenproof skillet in the oven to preheat.
Place potatoes in a pot and cover with water. Add a generous pinch of salt, bring to a boil, reduce to a simmer, and cook until tender. Drain.
In a large bowl, mash potatoes. Set aside to cool briefly. Add salmon, mayonnaise, and lemon juice to potatoes. Mix to combine with a fork. Season with salt and pepper, if needed. Form potato mixture into 3-inch patties.
Beat egg in a wide, shallow bowl and place panko in a separate shallow bowl. Working one at a time, dip cakes in egg, then coat with panko. Transfer to a plate and repeat with all cakes.
Coat preheated skillet with 2 tablespoons oil. Add cakes to skillet, transfer to oven, and bake for 8 minutes, flipping once, until golden and crisp. Alternatively, cook cakes on the stove. Serve with sauce and lemon wedges.
6. Risotto with Smoked Salmon, Spinach, and Peas
A lot of risotto recipes, while delicious, need other elements to make a full meal. That’s asking a lot on nights when you’re too tired to do a mountain of dishes. One Perfect Bite’s smoked salmon and veggie risotto, adapted from a recipe developed by cookbook author Marian Burros, is an exception. With rice, fish, peas, and spinach, it really is a one-pot meal.
- 1 tablespoon olive oil
- 1 cup minced onion
- 1 garlic clove, minced
- 5 cups low-sodium chicken broth
- 1 cup arborio rice
- ½ cup dry white wine or vermouth
- 4 to 5 ounces baby spinach, torn into small pieces
- 3 ounces smoked salmon, diced
- 1 cup frozen peas, thawed
- 1 cup grated Parmesan cheese
- 2 teaspoons lemon juice
Directions: Heat oil in a 2-quart pot set over medium-high heat. Add garlic and onion and cook, stirring, until beginning to brown around the edges. Meanwhile, bring chicken broth to a simmer in a separate pot. Keep warm.
Add rice to garlic and onions and cook, stirring, until well coated. Add wine and cook, stirring, until nearly all liquid has evaporated, about 2 minutes. Ladle in 1 cup of hot broth and cook, stirring often, until most of liquid has been absorbed. Repeat procedure with 3 more cups of broth, repeating stirring as before.
Add final cup of broth along with spinach, salmon, and peas. Continue to cook, stirring, until rice is tender and mixture remains just a bit soupy. Stir in cheese and lemon juice. Serve at once.
7. Smoked Salmon Chowder
When you’re in need of some serious comfort food, this corn and fish chowder from Mel’s Kitchen Cafe, adapted from a recipe in White Dog Kitchen Cafe, is a fantastic choice. It’s creamy, smoky, and definitely satisfying. If you’d like to make this dish completely pescetarian, omit the bacon and add a pinch of smoked paprika. Toss a green salad and dinner is done.
- 2 tablespoons butter
- 4 strips bacon, diced
- 1 large yellow onion, minced
- 1 large carrot, peeled and finely diced
- 1 celery rib, finely diced
- 2 garlic cloves, minced
- 1 red bell pepper, finely diced
- ¼ cup plus 2 tablespoons all-purpose flour
- 5 cups milk
- 12 ounces frozen sweet corn
- 1 cup diced smoked salmon
- ½ tablespoon salt
- ¼ teaspoon hot sauce
- ½ teaspoon pepper
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh dill
Directions: Melt butter in a large saucepan set over medium heat. Add bacon and cook, stirring, until fat renders and bacon begins to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes longer. Stir in carrot, celery, garlic, and bell pepper. Cook, stirring, for 5 minutes.
Sprinkle flour into pot and cook, stirring, for 1 to 2 minutes, or until it begins to lightly brown. Whisking constantly, gradually add milk in a steady stream. Continue to whisk and bring soup to a simmer over medium heat. Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
Add corn and salmon. Continue to cook just to heat through, about 5 minutes longer. Add salt, pepper, hot sauce, lemon juice, and dill. Stir well to combine, taste, and adjust seasoning. Serve at once.