Four Seasons Soft Smoked Salmon

FOUR SEASONS SOFTSMOKED SALMON

For those of us who love it, smoked salmon always has a place on the table. To start with, it’s delicious and it’s good for you. It’s a lovely addition to any menu, at any time of year, and for just about any occasion. Whether you dress it up a little or a lot, it’s always well received.

Recipe originally published December 2017. Post and images updated December 2021.

Here’s The Story

This “Four Seasons” Smoked Salmon idea is borrowed from the brilliant folks at Northern Waters Smokehaus in Duluth, MN.

I fell in love with the pretty presentation several years ago – as did Bon Appetit Magazine – and try to include my own version of it on our holiday tables every year.

What’s To Love

“Four Seasons” Soft Smoked Salmon recipe is always a favorite. It’s easy to make, and you can really use any seasonings that you want. It’s also a great make-ahead dish that can be served chilled right out of the refrigerator. Just add some fresh veggies and crackers, and you’re set.

We chose to soft smoke it because we wanted it to be tender and moist with just a hint of smoke – perfect for enjoying at room temperature with crackers and fresh veggies.

To be clear: This salmon starts out fresh – not brined or cured in salt. The filet is prepared with olive oil and seasonings just before we place it on the grill to slowly and softly hot smoke it.

This smoked salmon can be made with filets of any size or shape, and any seasonings can be used. It’s one of my favorite “no recipe recipes” because you don’t really have to follow specific measurements or directions – especially if you’re familiar with grilling and smoking fish. But, if you happen to appreciate recipe/method details and suggestions, then by all means… Read on!

I’m also including several recipe links below for fabulous side dishes to accompany this “Four Seasons” Soft Smoked Salmon for any occasion.

If you happen to have smoked salmon left over, I’ve also included some links for recipes that use smaller amounts of smoked salmon below!

What You’ll Need

• Fresh Salmon filet(s) – always make sure to purchase sustainably harvested salmon
• A few different seasonings – use any combination of your favorite herbs and spices.
• Olive oil
• Aluminum foil to line pan for salmon prep (optional, for easier clean-up)
• Cling wrap and/or tooth pics to mark seasoning areas on filet (optional)
• A grill or smoker

How Much Salmon to Serve

How much smoked salmon to make really depends on how you’re serving it, and what else you’re serving it with. Of course, you also need to consider the appetites and preferences of your guests.

Light Appetizer: 2 – 3 ounces per person

Heavy Appetizer: 3 – 4 ounces per person

Main Course: 6+ ounces per person

My family all loves smoked salmon, so I always make a little more than I think I’ll need and rarely end up with leftovers. Again, if you happen to end up with a little extra smoked salmon on hand, there are some recipe ideas and links below!

Other Herbs and Spices To Use

It’s totally up to  you! Think seasonal or go with a theme. Use a mixture of fresh and dried herbs, different kinds of pepper, go with lime salt instead of lemon pepper. This particular dish is pretty with a variety of different colors, but the flavors are most important. Play around with a few different ideas and use what you like best.

Enjoy!

5 from 1 vote

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Four Seasons Soft Smoked Salmon

"Four Seasons" Soft Smoked Salmon is a beautiful dish for any occasion and any time of year. Serve as a starter or main - see my side dish ideas and recipe links below!

Cuisine Seafood

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Author Michele Phillips, BaconFatte.com

Ingredients

• Ingredients used here:
• salmon filet - skin-on
• olive oil
• fine sea salt
• lemon pepper
• dried dill weed
• paprika (smoked or sweet) & cayenne pepper

Instructions

1. Line a rimmed baking sheet with aluminum foil (optional, for easier clean-up).

2. Drizzle olive oil on the (lined) baking sheet. Using your hand or a grill brush, evenly spread a heavy coat of oil on the surface. Lay salmon filet(s) on the baking sheet – skin-side down.

3. Drizzle more olive on top of the salmon filet, and rub or brush the oil to evenly coat to top of the filet with oil.

4. Lightly season the entire filet with fine sea salt.

5. Using tooth pics and/or cling wrap, mark the areas on the filet to be seasoned with each flavor. (Optional. Applying the seasonings "freehand" is totally acceptable!)

6. Sprinkle on whatever seasonings you like in sections. Again, sprinkle "freehand" if you like. Otherwise, to avoid "clumps" of spices, use a fine mesh strainer to evenly “dust” the filet with spices and seasonings.

7. Using two long spatulas, carefully place salmon filet on grill skin-side down, taking care not to flex the filet too much so the seasoning “stripes” stay in place.

8. If you have your own methods for smoking salmon, go ahead and use what works for you. Otherwise, please see our notes below.

Tips for soft/hot smoked salmon – specifically using a Big Green Egg Grill

• Clean out all old ash to ensure plenty of air flow. Good air flow is important to optimize grill temps – especially when grilling and smoking in colder weather.
• Using larger chunks of Big Green Egg lump charcoal also helps improve air flow.
• Add a little more charcoal (just an extra inch or so) for “added horsepower” in colder weather.
• BGE Set-up:
  • Diverter upside down (“feet up”)
  • Drip pan placed on top of diverter, and filled half way with apple cider to help regulate heat and add flavor
  • Standard BGE grill grate placed on top of diverter
  • 3 large chunks of apple wood to flavor the smoke
  • Remote Grill Temp Sensor: Provides more accurate heat readings versus the thermometer on dome-mounted gage – especially in colder weather
  • Thermapen manual thermometer to double-check the internal temperature of the filet as it finished cooking

Cooking Temperatures & Time

• We use a target temperature of around 250 degrees F (actual temperature range is between 230 – 275°F).
• Smoking time can range from 30 minutes for smaller filets to 1½ hours or more for a larger ones. We prefer our smoked salmon to be tender and moist, so we pull it off the grill when it reaches an internal temperature of about 145°F.
• If you want heavier smoked flavor and firmer texture, increase smoking time and the amount of flavored wood chips used.
• Grilling and smoking are equal parts Art and Science, but you really have to know when things are done the way you like them and that is just a matter of practice.
• We always use skin-on filets for this recipe. The skin helps preserve the moisture in the salmon, and helps to keep the filet in tact (especially while initially placing it on the grill).
• The skin side is placed on the grill grate and the filet is not moved or flipped during the smoking process so the seasonings remain in place.

Looking for more ways to serve smoked salmon?

Here are several side dishes that make perfect accompaniments. There are more recipes using smoked (and grilled, and roasted) salmon below, too!

Savory Sides to serve with Smoked Salmon

Corn Sauté with Fresh Ginger, Garlic and Cilantro

Butternut Squash Chickpea Salad with Lemon Tahini Dressing

Lemon Fettuccine with Carrot ‘Noodles,’ Spring Peas and Feta

Sesame Spaghetti Squash

New Potato Salad with Basil, Shallots and Lemon

Asian Rice Noodle Vegetable Stir Fry

Warm Roasted Cabbage Salad

Sauces & Spreads to serve with Smoked Salmon

Arugula Oil (aka “That Really Good Green Sauce”)

Lemon Basil Verde Sauce

Fresh Cilantro and Lime Yogurt Sauce

Homemade Tzatiki Sauce

Mashed Green Pea Spread with Lemon, Chives and Garlic

Clean Green Goddess Dressing with Avocado and Yogurt

More Salmon Recipes

Smoked Salmon and Caramelized Onion Dip… recipe coming soon!

Smoked Salmon Pasta Salad with Asparagus, Peas and Dill

Smoked Salmon Butter with Scallions and Lemon

Quick and Easy Salmon Butter Toast

Grilled Salmon with Lemons and Scallions

Roasted Salmon Tacos with Golden Beets and Black Grape Sauce

Making this ‘Four Seasons’ Soft Smoked Salmon recipe?

I’d love to hear about it!

Leave a note here on the blog in the comments below, or share your creations

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Use the hashtag #baconfatte and tag @baconfatte in your social media posts – I’d love to see them!

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