Smoked Salmon Salad with homemade Honey Dijon Balsamic Dressing

Traditionally, I’m not a big fan of Salmon. Too much of a fishy taste for me. However, last week a coworker of mine prepared a smoked Salmon that was out of this world, so I went on a quest to recreate the recipe.

Had a nice chat with my local fishmarket guy and learned that ‘farm raised’ Salmon will have a less intense flavor than Salmon caught in the wild, so that’s the direction I went. Purchased a 6oz skin on fillet and squeezed 1/4 lemon over the fish to coat the entire piece. Rubbed it with garlic salt, black pepper, cayenne pepper and brown sugar.

Ran the smoker at 180F for an hour, before turning up to 250F to finish. Pulled Salmon at 140F internal. Skin pulled right off and I had the beautiful fillet you see here.

For the salad dressing, I mixed the following:

  • 1/3C balsamic vinegar
  • 1/2C olive oil
  • 2T Dijon mustard
  • 1T honey
  • 2t garlic powder
  • 1t salt
  • 1t pepper

Just whisk it all together and enjoy!

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