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Hot Smoked Salmon with Zucchini Salad

A delightful balance of smoky, buttery salmon paired with a fresh, tangy zucchini salad, perfect for weeknight dining or entertaining.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

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 whole lemon, zested and cut into wedges
For the Zucchini Salad
  • 3 medium zucchini (about 600 g), thinly sliced into ribbons or rounds Use fresh, firm zucchini for best texture.
  • 1 small red onion, thinly sliced
  • 10 whole cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice About half a lemon.
  • 1 tsp Dijon mustard
  • 1 clove garlic, 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.

Method
 

Prepare the Salmon
  1. Preheat your oven to 325°F (160°C) if you need to warm a pre-smoked fillet.
  2. 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.
  3. Brush the salmon with 1 tbsp olive oil, sprinkle with smoked paprika and lemon zest. Place on a foil-lined baking sheet.
Warm or Finish Salmon
  1. For pre-smoked salmon: warm in the oven for 8–10 minutes until heated through and flaking easily with a fork.
  2. Look for glossy flesh that flakes but is still moist.
  3. For freshly smoked raw salmon: it should reach an internal temperature of 145°F (63°C) and have a firm yet moist texture.
Make the Zucchini Salad Dressing
  1. 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.
  2. The dressing should coat the back of a spoon.
Assemble the Zucchini Salad
  1. Toss the sliced zucchini, red onion, and halved cherry tomatoes with the dressing.
  2. Let sit for 5–10 minutes so the zucchini softens slightly but remains crisp.
  3. Taste and adjust salt, pepper, or lemon as needed.
Plate and Garnish
  1. Arrange a bed of zucchini salad on each plate.
  2. Flake warm smoked salmon into large pieces and place over the salad.
  3. Sprinkle chopped dill or parsley and toasted nuts if using.
  4. Serve with lemon wedges.
Serve Immediately
  1. Serve while salmon is warm for the best contrast between smoky fish and cool, crisp salad.
  2. The textures and temperature contrast are key to the dish’s appeal.

Notes

Use fresh, firm zucchini for best texture. 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. 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.