Marinated Salmon Recipe

Trim and portion salmon

Pat the fresh salmon fillet dry with paper towels. Remove any remaining bones with tweezers. Cut the fillet into 12 small pieces approx. 1 x 1.5 inches so each canape will have a bite-sized portion.

Make marinade

In a shallow non-reactive bowl or a zip-top bag combine extra-virgin olive oil, soy sauce, fresh lemon juice, honey, Dijon mustard, grated ginger, minced garlic, sea salt and black pepper. Whisk until emulsified and homogenous.

Marinate salmon

Place the salmon pieces into the bowl (or bag), turning to coat thoroughly with the marinade. Arrange in a single layer if possible. Cover and refrigerate for 20–30 minutes — long enough to infuse flavor but short enough to avoid 'cooking' the salmon in the acid. If using smoked salmon, keep separate and only toss lightly with a teaspoon of the marinade just before assembly.

While salmon marinates, preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with 1 teaspoon olive oil, and bake 6–8 minutes until golden and crisp. Alternatively use store-bought crackers. Let cool.

If using creme fraiche or cream cheese, soften and season lightly with a pinch of salt and 1/2 teaspoon lemon zest; spread a thin layer on each toasted slice before adding salmon.

Remove salmon from marinade and let excess drip off. Reserve a tablespoon of marinade to brush at the end if desired, but do not reuse marinade that touched raw fish without boiling. If you reserved marinade, bring it to a boil for 1 minute and cool before using to brush (optional).

Place one piece of marinated salmon on each toast or cracker. If using smoked salmon, fold small ribbons on top of the spread and place the fresh marinated piece or use smoked in place of fresh on some canapes for variety.

Top each canape with a few capers, a sprinkle of chopped fresh dill and sliced chives, and a tiny pinch of lemon zest. For a finishing touch, grind a little fresh black pepper over the top and drizzle a drop of the reserved (boiled) marinade or 1/4 tsp extra olive oil.

Arrange canapes on a platter and serve immediately at slightly chilled or room temperature. Leftover marinated salmon can be refrigerated up to 24 hours; consume promptly.