Home Smoked Salmon with Green Salad & Apple Vinaigrette

Difficulty: Easy, Moderate,  Complex

Yield: 2 servings


  • For the Salmon
    • 1 cup (packed) brown sugar (200 grams)
    • 1 cup white sugar (225 grams)
    • 4 tablespoons coarse salt (55 grams)
    • 3 cups hot water (.721 liter)
    • 2X 4 ounce salmon fillets with skin (.5 kg)
    • 1 – 2 cups Hickory or Alderwood chips (150 grams)      
    • 1/2 cup water to wet the chips (240 ml)
    • A pinch of grated lemon zest
    • A drizzle of olive oil, for garnish
  • Apple Vinaigrette:
    • 1 cup apple juice (240 ml)
    • 1 teaspoon Dijon mustard (5 ml)
    • A grinding  of cracked black pepper
    • A dash of apple cider vinegar
    • A pinch of coarse salt
    • 3 tablespoons canola oil (45 ml)
  • For the Green Salad:
    • 4 – 6  sprigs of frisee lettuce
    • A handful of baby arugula
    • A handful of blanched baby green beans
    • A handful of celery leaves
    • 1 small yellow beet, peeled and thinly sliced
    • 2 large radishes,  thinly sliced
    • 1/3 cup croutons, toasted, slightly crushed (25 grams)


  1. For the Salmon:
    1. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.
    2. Remove salmon from brine; discard brine. Rinse salmon under cold water briefly to remove salt. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
    3. Prepare your wok smoker: Lay two layers of tin foil in bottom of wok if you want to protect it from getting charred. Add  2 handfuls of wood chips into wok and turn onto high. Add ½ cup of water.
    4. Position your bamboo steamer over top of the chips. 
    5. Cover with a lid or tin foil  and let smoke for about 20 – 30 minutes until salmon is firm to the touch and edges are a little browner, crustier and caramelized.
  2. For the Apple Vinaigrette:
    1. Place apple juice in a small pot and boil it on high to reduce the liquid by half.
    2. In a bowl add a dollop of Dijon style mustard,  grind some black pepper over it.
    3. Add a nice pinch of coarse salt. Add a dash of apple cider vinegar and whisk in your reduced apple juice and canola oil. Taste for seasoning and adjust if necessary.
  3. For the Green Salad:
    1. Toss all baby vegetables and greens in a bowl with a small amount of the vinaigrette, just enough to barely moisten.
    2. Partially crush your crunchy croutons between two bowls, and add to the bowl.
    3. Grate a little lemon zest over and a grind of fresh ground pepper. Give a final toss and… PLATE IT UP