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Fearne Cotton's salmon fish fingers and green beans

10 easy and tasty recipes with smoked salmon – Italian Cuisine


Smoked salmon is a great ally in the kitchen. It is a versatile ingredient to be used in many recipes. Here are 10 very easy ideas to make!

Never like at this time of year you will find in the excellent supermarkets smoked salmon from northern Europe and maybe there was smoked salmon that you bought for Christmas canapes.
Take advantage to prepare delicious hot dishes perfect for the winter.

Smoke the salmon at home

If you do not like commercial products you can try to smoke fresh salmon at home.
So buy some good fillets and marinate them. The raw material must be of first quality.
For a kg of salmon you will need the same weight of sugar and salt, then a kg of salt and one of sugar.
Cover the fillet with salt and sugar and leave to marinate in the refrigerator for more than 24 hours.
You can also add aromatic herbs and minced spices to give more scent. Dill, rosemary, garlic and pepper are ideal.
After the necessary time, rinse the fillet and dry it well.
Burn on the basis of a smoker or a steel steamer with aromatic herbs and as soon as you have ignited cover with a grate and place the fillet.
Cover everything and wait about 60 '. Inside the steamer (or smoker) the fire will go out due to lack of oxygen and the smoke produced will smoke the salmon.
Obviously you do not have to put anything on the stove. In this recipe the fires do not serve, except for those burned wood.

Which wood to use?

Apple, maple or chestnut or a mix of all three. If you want you can also add some coal.
Every now and then put some water on the burning sticks to create even more smoke.

How to clean salmon

The fillet must be carefully carved out and also deprived of the fat part before being smoked.
Instead, the leather should be left, but only on the side that rests on the grid.

Blinis with salmon

Recipes with smoked salmon

With smoked salmon you can prepare many extraordinary dishes.
If you do not have much time or if you are not skilled in the kitchen, prepare rye sandwiches with salmon, rocket, sour cream and poached egg. They are a very tasty single dish, perfect also to bring to the office as a slab.
But smoked salmon is also perfect as a condiment for a plate of pasta or gnocchi, just cook it and soften it with a knob of butter and, if you love the creamy sauce, add a little 'cream.
You can use smoked salmon also on pizza and in the dough of many savory plumcakes.
We like smoked salmon for children, so why not ask little muffins for a snack?

Quiche with salmon

A quick idea for an aperitif with friends could be a quiche. To prepare it you need a roll of leaf pasta, smoked salmon, cream and eggs. Place the dough inside a round mold and peck the bottom. Place slices of salmon on top and then cover everything with a cream obtained by beating an egg with 200 ml of fresh cream, salt and pepper.
You can of course also add vegetables like sautéed zucchini and boiled potatoes to make the cake even richer. Bake at 180 degrees for about 25 minutes in a static oven.
Let the cake cool down before slicing it.

Here are 10 ideas to bring smoked salmon to the table in an original and tasty way.

Fresh Salmon Cakes – Uncanny

Salmon cakes are one of my go-to, emergency meals. We keep a few cans of salmon in the pantry, and when faced with that dreaded “there’s nothing in the house to eat” situation, we pop one open, and are soon enjoying a batch of these easy, affordable, and pretty delicious patties.


That’s the typical scenario, but every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that’s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone’s rotation.

Like other seafood “cakes,” we want to use the minimum amount of filler. Just a touch of breadcrumb is all you need here, as the raw salmon is the real binder. That’s one of the big advantages over canned salmon cakes, where we’re cooking something that’s already cooked. The result is something much moister, and more tender.


As far as flavorings go, you’re faced with an infinite number of possibilities. Using this basic method, you can go hog-wild with variations, including, but not limited to, actual hog parts. These are also perfect for a burger bun, as well as a base for poached eggs. That may be my favorite use. I hope you give these fresh salmon cakes a try soon. Enjoy!


Ingredients for 4 salmon cakes:
1 tbsp extra olive oil
1/4 finely minced onion
2 tbsp finely minced red pepper
2 tbsp minced celery
salt and pepper to taste
1 tbsp capers
1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped
1/4 cup mayonnaise
1/4 cup panko breadcrumbs (any will work)
2 clove finely minced garlic
pinch cayenne
pinch Old Bay
1 tsp Dijon mustard
additional olive oil for frying