Smoked Salmon Recipe

Prepare onion

Thinly slice the red onion into very thin rings or half-rings (about 1/8 inch). Place the slices in a small bowl and cover with cold water for 5 minutes to reduce bite, then drain and pat dry with paper towel.

Arrange salmon

On a large serving platter, gently fan out the smoked sockeye salmon slices in overlapping layers so each piece is accessible. Avoid tearing the fillets—use a wide spatula or your fingers to separate delicate slices.

Scatter garnishes

Evenly distribute the drained red onion slices and the rinsed capers over the salmon. Sprinkle the finely chopped fresh dill and freshly ground black pepper across the fish.

In a small bowl, whisk together the fresh lemon juice and extra-virgin olive oil until emulsified. Taste and adjust — the dressing should be bright and slightly acidic to balance the smoky richness.

Lightly drizzle the lemon-olive oil dressing evenly over the arranged salmon and garnishes. Use sparingly at first (about half), then add more where needed so the fish is lightly glazed but not saturated.

If using, dollop small spoonfuls of crème fraîche or sour cream onto a serving board or individual plates beside the salmon. Place toasted bagel halves or crisped sourdough nearby for guests to build bites.

Garnish the platter with microgreens or a small heap of arugula for peppery contrast and place lemon wedges at the edge for extra acidity on demand.

Serve immediately at cool-room temperature (not ice-cold) so the flavors come through. Encourage guests to take salmon with a little onion, a few capers, a smear of crème fraîche, and a squeeze of lemon.

Leftovers: wrap smoked salmon tightly and refrigerate for up to 2 days. Keep garnishes separate to preserve texture.