Smoked Salmon Recipe

Prepare the salmon

Remove cold-smoked salmon from the refrigerator and let it sit at room temperature for 10–15 minutes to take the chill off. This improves flavor and texture.

On a large serving platter or wooden board, fan the salmon slices into an attractive single layer or gentle overlapping rows. Aim for even coverage so guests can easily take slices.

Thinly slice half a red onion (or use pre-sliced) and scatter the slices evenly over and around the salmon to add sharpness and color.

Scatter the drained capers across the salmon in small clusters rather than evenly distributing—this gives guests bursts of briny flavor without overwhelming each bite.

Sprinkle the finely chopped fresh dill over the salmon and onion. Dill pairs classically with smoked salmon and brightens the platter.

Zest the lemon over the salmon lightly, then cut the lemon in wedges and place them along the edge of the platter for squeezing. Squeeze a little lemon juice over the salmon just before serving if desired.

Drizzle the olive oil sparingly over the top and finish with a few grinds of black pepper. Taste one piece and add a pinch of sea salt only if needed—cold-smoked salmon can already be quite salty.

Warm bagels: split and arrange bagels on a baking sheet. Toast or warm in a 350°F (175°C) oven for 6–8 minutes or until warmed through and slightly crisp at the edges. Alternatively, place in a toaster and keep warm in a low oven.

Cream cheese prep: place the room-temperature cream cheese in a bowl and stir smooth. Divide into plain and flavored portions if desired (for example, mix 1–2 tbsp of chopped dill into half the cream cheese). Transfer to small serving bowls and garnish with a sprinkle of chopped dill or a drizzle of olive oil.

Prepare vegetables: arrange thin cucumber slices, halved cherry tomatoes, microgreens and sliced radishes on a separate platter or bowls for guests to help themselves.

Butter and extras: place softened butter in a small dish and provide knives. Arrange pickled red onion, extra capers, lemon wedges and any additional smoked fish on the buffet near the salmon so guests can build their plate.

Place the smoked salmon platter centrally on the brunch buffet with tongs or a small fork available for hygienic serving. Keep the cream cheese, bagels, butter and garnishes arranged nearby so guests can assemble bagels.

Label items (e.g., 'Cold-Smoked Salmon', 'Cream Cheese - Dill', 'Pickled Red Onion') and include common allergen notes such as 'Contains fish, dairy, gluten'.

If the buffet will be out for more than 1 hour, set the smoked salmon platter on a tray over ice or in a refrigerated well to keep it cold. Replace any slices that look dry. Keep the overall buffet replenished and covered until ready to serve.