Restaurants›Oscar's Steakhouse›Smoked Wild Salmon Recipe

Smoked Wild Salmon Recipe

Inspired by Oscar's Steakhouse
Time2h
Serves4

capers, pickled pearl onion, crème fraîche, dill (add caviar $29 supplement)

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Condiments

Method

Preparation

1

Prepare the Salmon

Rinse the wild salmon fillet under cold water and pat it dry with paper towels. Season with salt and pepper.

2

Soak Wood Chips

Soak the wood chips in water for at least 30 minutes before smoking.

Smoking

3

Set Up the Smoker

Preheat your smoker to 225°F (107°C). Add the soaked wood chips to the smoker.

4

Smoke the Salmon

Place the seasoned salmon fillet on the smoker rack. Smoke for about 1 hour, or until the internal temperature reaches 145°F (63°C).

Serving

5

Plate the Dish

Once the salmon is done smoking, let it rest for 10 minutes. Slice the smoked salmon and arrange it on a platter. Top with capers, pickled pearl onions, and dollops of crème fraîche. Sprinkle with fresh dill. If desired, add caviar on top.

6

Serve

Serve immediately as an appetizer or main dish.