Ten-minute Smoked Salmon with Avocado-radish Salad

Ready in 45 minutes

The salmon?s smoky flavor and its pungent marinade suggest an aromatic, fruity white, such as a Pinot Gris from Oregon. Consider the 1999 King Estate or the 1999 Willamette Valley Vineyards.

Top-ranked recipe named "Ten-minute Smoked Salmon with Avocado-radish Salad"

3 avg, 1 review(s) 100% would make again


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2 tablespoons soy sauce
1 tablespoon mustard
1 teaspoon sugar
1 1/4 pound salmon fillet; center-cut skinless
1 cup small hardwood chips; such as hickory or apple
4 woody herb stems and sprigs; such as rosemary, thyme or winter savory
1/4 cup mayonnaise
1 tablespoon fresh lime juice
Salt & pepper
6 radishes; thinly sliced
2 medium cucumbers - peeled,; halved, seeded and thinly sliced
1 avocado - peeled, pitted; and cut into 1-inch slices
1/2 small red onion; thinly sliced

Original recipe makes 6 Servings



1.In a shallow glass baking dish, blend the soy sauce with the mustard and sugar. Add the salmon and turn to coat. Refrigerate for 2 to 3 hours.

2.Light a grill. If using charcoal, scatter the wood chips and herbs over the coals. If using a gas grill, place the wood chips and herbs in a smoker box or scatter over the heat bars. Place a large double layer of foil over the center of the grill. Arrange the salmon on the foil. Cover the grill and smoke the salmon until just cooked through, about 10 minutes.

3.In a large bowl, mix the mayonnaise with the lime juice and season with salt and pepper. Gently fold in the radishes, cucumbers, avocado and onion.

4.Using thick oven mitts, carefully lift the foil from the grill. With a thin spatula, transfer the salmon to plates and serve with the avocado-radish salad.


The hot-smoked salmon can be refrigerated overnight.


Added on Award Medal
Calories Per Serving: 207 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The hot-smoked salmon can be refrigerated overnight. [I posted this recipe.]
sbjonas 3 years ago
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