Homemade Smoked Salmon Board

Note: I was sent an affiliate box of Oshēn Salmon’s Date Night Box in order to make this Homemade Smoked Salmon Board post. Opinions are mine alone.

You know I love a good appetizer board, especially this time of year. Charcuterie and cheese boards have always been my go-to for guests, largely because I can keep most ingredients on hand, so it makes it easy to throw something together. (I totally have an entire drawer in my fridge dedicated to cheese, so yeah, I’m usually prepared for an impromptu cheese board.)

But, as we’ve seen in recent years, boards have expanded quite a long way from your traditional charcuterie boards. So when Oshēn Salmon reached out with some awesome sounding recipes, including one for a homemade hot smoked salmon, my mind when right to making a Smoked Salmon Board.

Before I jump into the recipe, I wanted to share a bit about Oshēn Salmon. Oshēn Salmon is a salmon delivery company serving sustainably raised salmon to consumers nationwide in eco-friendly packaging.

Oshēn arrives seven days fresher than any retailer, which is a huge plus in my book!

The team behind Oshēn set out to reframe the salmon-in-a-box concept into something more meaningful and aspirational. Everything from the packaging to the sustainable aquaculture practices, Oshēn’s mission is to lead the industry toward a cleaner environment for all.

Back to the board! This Homemade Smoked Salmon Board is inspired by the impressive spread my in-laws tend to lay out for holiday breakfasts. Instead of a breakfast spread to layer on bagels, this version is more appetizer-like, perfect for brunch or as a party app. Also, instead of store-bought smoked salmon, I made my own hot smoked salmon, using Oshen Salmon’s recipe. The best part is you can make it right in your oven, no smoker needed!

Ingredients:

Hot Smoked Salmon:

• 2 pounds fresh salmon fillets (Oshen Salmon’s Date Night Box is the perfect size for this)
• 2 teaspoons salt
• ½ teaspoon ground pepper
• 2 tablespoons brown sugar
• 3 tablespoons liquid smoke

Smoked Salmon Board:

• 1/2 red onion, thinly sliced
• 1 plum tomato, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup cream cheese
• 1/4 cup hummus, such as everything bagel hummus (optional)
• 1 tablespoon capers, drained
• 1 lemon, cut into wedges, for the salmon
• 1/2 cup bagel chips
• 2 slices marble rye, cut into eighths

Prepared a cookie sheet with sides by spraying it with cooking spray (or line it with a silicone baking mat.)

Place the salmon on the prepared cookie sheet, skin side down, patting dry the salmon.

Season the salmon evenly with salt and pepper.

Follow with the brown sugar.

Then, evenly drizzle the salmon with liquid smoke.

Cover with plastic wrap and refrigerate for 4 to 8 hours.

After the salmon has had time to marinate, remove from the refrigerator and preheat your oven to 350 degrees F.

Unwrap the cookie sheet and drain the salmon (it will have a bit of liquid on the cookie sheet from marinating.)

Bake for 35 to 45 minutes at 350 degrees F, or until the salmon is fully cooked through.

Let the salmon cool completely, then recover with plastic wrap and refrigerate for at least 8 hours, or overnight.

When you’re ready to make the board, add all of your ingredients to a large plate or cutting board, along with one or two of the smoked salmon filets, and serve.

I love how many different combinations this board allows. The bagel chips are great to create your perfect single bite, while the marble bread allows for a bit larger of a portion, if desired.

The salmon does have a lovely smoked flavor to it, very similar to other hot smoked salmons I have purchased in the past.

Because most of this recipe is just assembly, with the work of smoking the salmon done ahead of time, this works great for holiday mornings with guests, where people can snack and help themselves before the large holiday dinner later that day!

This makes a good amount of salmon, so you can multiply the board part of the recipe to feed more guests. (I used some of my extra smoked salmon to make one of my favorite dinners — Creamy Pappardelle with Smoked Salmon and Caviar!)

I was super impressed with the freshness of Oshen Salmon and will certainly be ordering from them in the future. The quality is top notch, and is even sushi grade, so you can use it in all your favorite salmon recipes!

Print

Homemade Smoked Salmon Board

Make your own hot smoked salmon in your oven and use it to make a yummy smoked salmon board, perfect for holiday entertaining!

Course Appetizer, Breakfast, Brunch, Party Apps

Keyword Board, Party Apps, Salmon, Smoked Salmon

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 16 hours hours

Total Time 17 hours hours 5 minutes minutes

Servings 6 servings

Author Kaitlin @ I Can Cook That

Ingredients

Hot Smoked Salmon:

• 2 pounds fresh salmon fillets
• 2 teaspoons salt
• ½ teaspoon ground pepper
• 2 tablespoons brown sugar
• 3 tablespoons liquid smoke

Smoked Salmon Board:

• 1/2 red onion thinly sliced
• 1 plum tomato thinly sliced
• 1/2 cucumber thinly sliced
• 1/4 cup cream cheese
• 1/4 cup hummus such as everything bagel hummus (optional)
• 1 tablespoon capers drained
• 1 lemon cut into wedges, for the salmon
• 1/2 cup bagel chips
• 2 slices marble rye cut into eighths

Instructions

• Prepared a cookie sheet with sides by spraying it with cooking spray (or line it with a silicone baking mat.)
• Place the salmon on the prepared cookie sheet, skin side down, patting dry the salmon.
• Season the salmon evenly with salt and pepper.
• Follow with the brown sugar.
• Then, evenly drizzle the salmon with liquid smoke.
• Cover with plastic wrap and refrigerate for 4 to 8 hours.
• After the salmon has had time to marinate, remove from the refrigerator and preheat your oven to 350 degrees F.
• Unwrap the cookie sheet and drain the salmon (it will have a bit of liquid on the cookie sheet from marinating.)
• Bake for 35 to 45 minutes at 350 degrees F, or until the salmon is fully cooked through.
• Let the salmon cool completely, then recover with plastic wrap and refrigerate for at least 8 hours, or overnight.
• When you’re ready to make the board, add all of your ingredients to a large plate or cutting board, along with one or two of the smoked salmon filets, and serve.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

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