Houston’s Restaurant Smoked Salmon Recipe Made Easy

Welcome to a culinary journey inspired by one of Houston’s most beloved restaurant dishes: the smoked salmon recipe that has captured the hearts and palates of locals and visitors alike. This recipe is more than just a meal; it’s an experience that brings the rich, smoky flavors of Texas hospitality right into your kitchen.

Whether you’re preparing a sophisticated brunch, a light dinner, or just want to impress guests with a dish that balances elegance and ease, Houston’s smoked salmon will never disappoint. The delicate smokiness complements the tender texture of the salmon, enhanced by a blend of simple yet vibrant seasonings that elevate this dish to restaurant-quality perfection.

In this blog post, I’ll walk you through the secrets behind this fantastic recipe, including the essential ingredients, equipment, and step-by-step instructions to recreate it effortlessly at home. Plus, you’ll discover tips, nutritional facts, and serving ideas that make this smoked salmon a versatile favorite.

Ready to get started?

Why You’ll Love This Recipe

This smoked salmon recipe perfectly balances bold flavors and delicate textures. The salmon is gently cured and smoked to achieve a tender, melt-in-your-mouth quality that’s both luxurious and satisfying.

It’s incredibly versatile—enjoy it on a bagel with cream cheese, atop fresh salads, or even as a gourmet appetizer for your next dinner party.

What sets Houston’s restaurant version apart is the use of a subtle yet flavorful brine and a unique smoking technique that infuses the fish with a gentle, aromatic smokiness without overpowering its natural taste.

Plus, this recipe uses accessible ingredients and equipment, making it ideal for both beginners and seasoned home cooks.

Whether you’re a seafood lover or looking for a new way to enjoy salmon, this recipe offers a delightful twist that’s sure to become a staple in your kitchen.

Ingredients

• 2 lbs fresh salmon fillet, skin on, pin bones removed
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon black peppercorns, crushed
• 1 tablespoon coriander seeds, crushed
• 1 teaspoon smoked paprika
• 1/2 cup fresh dill, roughly chopped
• 2 tablespoons brown sugar
• Wood chips for smoking (preferably alder or applewood)
• Juice of 1 lemon
• 2 tablespoons olive oil
• Optional: 1 teaspoon crushed red pepper flakes for a spicy kick

Equipment

• Smoker or charcoal grill with a smoking box or setup
• Large rimmed baking sheet or tray for curing
• Plastic wrap or airtight container for curing the salmon
• Sharp knife for slicing the salmon
• Meat thermometer (optional, but helpful for monitoring smoke temperature)
• Mixing bowls
• Measuring cups and spoons

Instructions

1. Prepare the curing mix: In a bowl, combine the kosher salt, granulated sugar, brown sugar, crushed black peppercorns, coriander seeds, smoked paprika, and red pepper flakes if using. Mix thoroughly to create an even curing blend.
2. Prepare the salmon: Pat the salmon fillet dry with paper towels. Place it skin-side down on a rimmed baking sheet or tray.
3. Apply the cure: Sprinkle the curing mix evenly over the entire surface of the salmon, pressing gently to adhere. Cover the salmon completely with the fresh dill and wrap tightly with plastic wrap or place in an airtight container.
4. Cure the salmon: Refrigerate the salmon for 12 to 24 hours. This process will draw out moisture and infuse the salmon with flavor, firming up the flesh for smoking.
5. Rinse and dry: After curing, remove the salmon from the refrigerator. Rinse off the cure and dill under cold running water and pat dry thoroughly with paper towels. Place the salmon on a wire rack and allow it to air-dry for 1 to 2 hours in the refrigerator. This develops a thin pellicle, essential for smoke adhesion.
6. Preheat your smoker: Prepare your smoker or grill for indirect smoking. Aim for a temperature of 175-200°F (80-93°C). Add alder or applewood chips to the smoker box or charcoal for a mild, sweet smoke.
7. Smoke the salmon: Place the salmon skin-side down on the smoker rack. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C) and the salmon flakes easily with a fork.
8. Finish and serve: Remove the smoked salmon from the smoker and let it cool slightly. Drizzle with olive oil and fresh lemon juice to brighten the flavors before serving.

Tips & Variations

“For the best texture, don’t rush the curing process. Let the salmon cure overnight for a perfect balance of flavor and firmness.”

• Flavor variations: Try adding orange zest or juniper berries to the curing mix for a unique citrus or pine aroma.
• Spice it up: Incorporate a pinch of cayenne pepper or chili powder for a smoky heat.
• Smoke alternatives: If you don’t have a smoker, you can use a stovetop smoking method with a covered pan and wood chips.
• Serving ideas: Thinly slice the smoked salmon and use it in sandwiches, salads, or on crackers with cream cheese and capers.
• Storage: Store leftover smoked salmon in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving Suggestions

Houston’s smoked salmon shines in a variety of serving options. For a classic touch, serve it thinly sliced on a toasted bagel spread with cream cheese, topped with capers, thinly sliced red onion, and a squeeze of lemon.

This makes for a fantastic brunch or light lunch.

Alternatively, use the smoked salmon as a protein star in a fresh salad with mixed greens, avocado, cherry tomatoes, and a tangy vinaigrette. It also pairs wonderfully with scrambled eggs or a savory omelette for breakfast or brunch.

For a party appetizer, arrange the smoked salmon on a platter with cucumber rounds, dill crème fraîche, and lemon wedges. Guests will be impressed by the vibrant flavors and elegant presentation.

Conclusion

Recreating Houston’s restaurant smoked salmon recipe at home is a rewarding culinary adventure that brings a touch of Texas sophistication to your dining table. With simple yet thoughtful ingredients and a careful smoking process, you can enjoy the rich, smoky, and tender salmon that tastes like it came straight from a top-notch restaurant.

This recipe is perfect for seafood lovers and those looking to impress with minimal fuss. Plus, it’s highly adaptable, allowing you to experiment with flavors and serving styles to suit your preferences.

Be sure to try it alongside other fantastic recipes, such as Vegan Dinners Recipes for Easy and Delicious Meals, Best Indian Vegetarian Starter Recipes for Every Occasion, or Veg Grilled Sandwich Recipes That Are Quick and Delicious for a well-rounded menu.

Happy smoking and enjoy every flavorful bite!

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