Seven Spectacular Smoked Salmon Recipes
Our hot-smoked salmon is salty, sweet, and smoky with firm flakes and a moist texture. For delicious flavor, pair it with cream-based foods. Flake and fold it into rich pasta dishes, stir it into soups and chowders, or serve it with bagels and cream cheese for brunch. For even more inspiration, check out the recipes below for some unexpected delights.
Chances are you’ve opened a package of our smoked Alaska salmon and aren’t sure what to do with it. Well, we do: these Smoked Salmon and Chive Drop Biscuits combine most of a single package with sharp cheddar, fresh chives, and lots of butter. They’re fast, and vastly superior to anything you’d get from the store while still being simple enough to throw together. Whip them up for out-of-town guests, a holiday brunch, bake sale, or even a host gift. We like ours warm and slathered with spicy fruit chutney or more butter, or topped with a scrambled egg.
Pasta and cream couldn’t be a finer match. Add smoked salmon, some fresh herbs, and even a dollop of salmon caviar, and you’ve got a sublime dinner. Best part is that it’s on the table in less than 30 minutes.
Wolfgang Puck may have been the first one to put smoked salmon on a pizza at his iconic LA restaurant, Spago, in 1982, but we’re certain he didn’t use Sitka Salmon Shares’ hot smoked wild Alaskan salmon. If you want to make your own pizza dough, we have a great recipe. If you don't, most supermarkets carry frozen dough and many pizzerias will sell you a ball in a pinch.
This elegant riff on the salad classic subs smoked salmon for anchovies, resulting in a creamy, tangy dressing pleasingly akin to the Italian sauce, tonnato. Perfect for anchovy-averse folks.
Fast and simple, this salad also comes together in a single bowl. Easy clean-up makes it ideal for a workday lunch or the first course at an impromptu dinner party.
Simple yet satisfying, this smoked salmon spread makes a great filling for sandwiches, topping for bagels, or addition to a charcuterie board.
Smoked salmon is a natural choice for a pescatarian riff on the classic French quiche Lorraine, which uses ample amounts of smoky bacon. The perfect accompaniment is a fresh green salad with a light, tangy vinaigrette to balance the richness of the quiche.
This year’s recipe contest semi-finalist Matteo Rimoldi writes, "This is a recipe that my dad used to make as a lasagna in Italy. For this version I switched to paccheri (jumbo rigatoni), but the smell of the sizzling leek is the same and takes me back home."