Dan Potter’s smoked salmon recipe is super simple and will impress any friends or family you plan to share it with. The subtle dill and lemon flavors really pair well with the smokey salmon, and the white wine dill sauce is the icing on the cake! It’s perfect as an appetizer, or as an entree and is absolutely gorgeous!
Simple Smoked Salmon with White Wine Dill Sauce
- Prep Time
- Cook Time
- 1 Salmon Filet
- Difficulty Level Simple
- Salmon filet, deboned, skin on
- 1 lemon, thinly sliced
- 2 oz. extra virgin olive oil
- 8 oz. butter, cut in ¼ inch pats
- 2 oz. butter, for sautéeing
- 5 sprigs of fresh dill (whole)
- 5 sprigs of fresh dill, chopped
- Coarse sea salt
- 1/2 C. White wine
- 1 shallot, diced
- 2 T. canola oil
- 1/2 cup heavy cream
- dash of powdered cayenne pepper
- salt and pepper
- Lay salmon filet on a sheet of heavy duty aluminum foil. Drizzle with olive oil, sprinkle generously with sea salt and freshly cracked black pepper.
- Arrange 5 whole dill sprigs and lemon slices on top of salmon. Dot with pats of butter.
- Using cherry or apple wood, smoke in Hasty Bake for 20-30 minutes (or more depending on heat, etc) or until the thickest flesh is no longer translucent. Remove and allow to rest for 5 minutes. Serve with White Wine Dill Sauce.
- For White Wine Dill Sauce: Sauté shallots in 2 ounces of butter until softened. Deglaze pan with white wine and reduce until almost completely evaporated. Add cream and reduce by half. Stir in a dash of ground cayenne pepper. Taste and adjust salt and pepper. Stir in chopped fresh dill and serve.
A “reformed” Texan, Dan Potter is the host of the KRMG Morning News and the host of celebrated local chefs for OKfoodie in Tulsa, OK. OKfoodie is held the second Tuesday ...Read more about this chef..