Hot Smoked Salmon with Zucchini Salad
Introduction
I first fell in love with hot smoked salmon on a foggy seaside morning when my aunt served it warm from her backyard smoker. The aroma of wood smoke and citrus wrapped around the silvery fillets, and the first bite was buttery, smoky, and almost sweet.
That memory inspired this recipe: a simple, satisfying way to bring that cozy, smoky flavor to the weeknight table. I often make it when friends drop by unexpectedly because it feels special without being fussy.
The zucchini salad brightens the rich salmon with crisp, vibrant textures and a lemony vinaigrette that wakes up the palate. This dish is special to me because it blends comfort and freshness in every forkful. For another simple snack I love to pair with light salads, try this cottage cheese toast with avocado and hot honey for an easy, savory-sweet start.
What Makes This Recipe Special
This recipe balances rich, hot smoked salmon with a crisp, tangy zucchini salad for a meal that is:
- Lighter than typical salmon dinners but still satisfying.
- Fast to prepare once the salmon is smoked or purchased pre-smoked.
- Family-approved and versatile for weeknights or entertaining.
You will love it for its quick assembly, fresh textures, and restaurant-worthy flavor without complicated steps.
Ingredients You’ll Need
For the Salmon
- 1 lb (450 g) hot smoked salmon fillet, skin removed if preferred (use the best quality you can find; cold-smoked can be used but flavor and texture differ)
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional, for extra smoky depth)
- 1 lemon, zested and cut into wedges
For the Zucchini Salad
- 3 medium zucchini (about 600 g), thinly sliced into ribbons or rounds
- 1 small red onion, thinly sliced
- 10 cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice (about half a lemon)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh dill or parsley
- 2 tbsp toasted pine nuts or almonds (optional, for crunch)
Notes
- Use fresh, firm zucchini for best texture. If zucchini are very watery, salt and drain briefly before dressing.
- Substitute arugula or baby spinach for some of the zucchini for a leafy component.
- For a dairy element, crumble 2 oz (60 g) goat cheese or feta on top.
How to make Delicious Hot Smoked Salmon with Zucchini Salad Recipe
Step 1: Prepare the Salmon
- Preheat your oven to 325°F (160°C) if you need to warm a pre-smoked fillet. If you are hot-smoking raw salmon yourself, follow your smoker manufacturer’s instructions and smoke at 175–200°F (80–95°C) until cooked through, about 45–60 minutes depending on thickness.
- Brush the salmon with 1 tbsp olive oil, sprinkle with smoked paprika and lemon zest. Place on a foil-lined baking sheet.
Step 2: Warm or Finish Salmon
- For pre-smoked salmon: warm in the oven for 8–10 minutes until heated through and flaking easily with a fork. Look for glossy flesh that flakes but is still moist.
- For freshly smoked raw salmon: it should reach an internal temperature of 145°F (63°C) and have a firm yet moist texture.
Step 3: Make the Zucchini Salad Dressing
- In a small bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, minced garlic, a pinch of salt, and pepper until emulsified. The dressing should coat the back of a spoon.
Step 4: Assemble the Zucchini Salad
- Toss the sliced zucchini, red onion, and halved cherry tomatoes with the dressing. Let sit for 5–10 minutes so the zucchini softens slightly but remains crisp. Taste and adjust salt, pepper, or lemon.
Step 5: Plate and Garnish
- Arrange a bed of zucchini salad on each plate. Flake warm smoked salmon into large pieces and place over the salad. Sprinkle chopped dill or parsley and toasted nuts if using. Serve with lemon wedges.
Step 6: Serve Immediately
- Serve while salmon is warm for the best contrast between smoky fish and cool, crisp salad. The textures and temperature contrast are key to the dish’s appeal.
Tips & Recipe Variations
- Use a mandoline or vegetable peeler to make thin zucchini ribbons for a delicate texture.
- If zucchini are watery, sprinkle with a pinch of salt, let sit 10 minutes, then pat dry to avoid a soggy salad.
- Swap lemon juice for sherry vinegar or white wine vinegar for a different acidity profile.
- Make it gluten-free and low-carb naturally by keeping the dressing simple.
- For a vegetarian twist, replace smoked salmon with marinated grilled portobello slices or smoked tofu.
- Storage: store salmon and salad separately in airtight containers in the fridge up to 2 days. Reheat salmon gently in a low oven to avoid drying.
- To avoid over-smoking at home, monitor internal temperature and keep wood chips low-smoke for a milder flavor.
How to Serve
- Pair this dish with a light, citrusy white wine such as Sauvignon Blanc or a crisp sparkling wine.
- Serve with crusty bread or boiled new potatoes tossed with butter and dill.
- For presentation, use small nests of zucchini ribbons under flaked salmon and finish with microgreens for height.
- Approximate nutrition per serving: around 350–450 calories depending on portion size and extras. Serves 3–4 people.
Common Questions
Q: Can I make this recipe ahead of time?
A: Yes. Prepare the zucchini salad dressing and slice the vegetables up to one day ahead and keep chilled. Keep salmon separate and warm just before serving.
Q: Can I freeze the leftovers?
A: It is not recommended to freeze the dressed zucchini salad. You can freeze cooked smoked salmon pieces (without dressing) for up to 1 month; thaw gently in the fridge and reheat.
Q: What can I use instead of fresh dill?
A: Parsley or chives both work well if you prefer a milder herb.
Q: How do I prevent the dish from becoming watery?
A: Dress the zucchini lightly and salt briefly then pat dry if very wet. Serve promptly after tossing.
Q: Can this be made dairy-free?
A: Yes. Skip the optional goat cheese or use a dairy-free cheese alternative. The recipe is naturally dairy-light.
“I served this to guests and they loved the balance of smoke and bright lemon. It felt elegant but was surprisingly effortless. A new weeknight favorite.”
Conclusion
This hot smoked salmon with zucchini salad brings together warmth, smoke, and bright freshness in a way that always makes people linger at the table. I hope you try it soon and share how you served it. For a delicious brunch twist using smoked salmon and zucchini, check out this Smoked salmon frittata with zucchini, spinach and goat’s cheese for more inspiration.
Hot Smoked Salmon with Zucchini Salad
Ingredients
Method
- Preheat your oven to 325°F (160°C) if you need to warm a pre-smoked fillet.
- If you are hot-smoking raw salmon yourself, follow your smoker manufacturer’s instructions and smoke at 175–200°F (80–95°C) until cooked through, about 45–60 minutes depending on thickness.
- Brush the salmon with 1 tbsp olive oil, sprinkle with smoked paprika and lemon zest. Place on a foil-lined baking sheet.
- For pre-smoked salmon: warm in the oven for 8–10 minutes until heated through and flaking easily with a fork.
- Look for glossy flesh that flakes but is still moist.
- For freshly smoked raw salmon: it should reach an internal temperature of 145°F (63°C) and have a firm yet moist texture.
- In a small bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, minced garlic, a pinch of salt, and pepper until emulsified.
- The dressing should coat the back of a spoon.
- Toss the sliced zucchini, red onion, and halved cherry tomatoes with the dressing.
- Let sit for 5–10 minutes so the zucchini softens slightly but remains crisp.
- Taste and adjust salt, pepper, or lemon as needed.
- Arrange a bed of zucchini salad on each plate.
- Flake warm smoked salmon into large pieces and place over the salad.
- Sprinkle chopped dill or parsley and toasted nuts if using.
- Serve with lemon wedges.
- Serve while salmon is warm for the best contrast between smoky fish and cool, crisp salad.
- The textures and temperature contrast are key to the dish’s appeal.
Notes
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