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Our Own Smoked Salmon inspired by Anthony's Pier 4
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Inspired by Anthony's Pier 4
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Our Own Smoked Salmon

Appetizer
This delicate smoked salmon preparation begins with a maple-apple cure that infuses the fish with subtle sweetness. The cold-smoking technique creates a tender texture and mild smoky flavor. Thinly sliced and served with traditional accompaniments, this appetizer showcases refined seafood preparation.
Prep Time 30 mins
Cook Time 120 mins
Inactive Time 1440 mins
Total Time 1590 mins
Servings 8

Ingredients

  • 2 lbs Fresh Atlantic salmon fillet (Center-cut, skin-on, bones removed)
  • 1/4 cup Kosher salt
  • 1/4 cup Brown sugar
  • 2 tbsp Maple syrup (Pure, not imitation)
  • 1/4 cup Apple juice (Unsweetened)
  • 1 tbsp Fresh lemon zest
  • 1 tbsp Black peppercorns (Crushed)
  • 4 cups Apple wood chips (For smoking)
  • 2 tbsp Fresh dill (Chopped, plus sprigs for garnish)
  • 2 tbsp Capers (Drained)
  • 1/2 small Red onion (Thinly sliced)
  • 1 whole Lemon wedges (For serving)
  • 8 slices Brown bread (Thinly sliced)
  • 4 oz Cream cheese (Softened)

Tools You'll Need

  • Smoker (electric or stovetop)
  • Fish tweezers
  • Sharp slicing knife
  • Baking dish
  • Wire rack
  • Plastic wrap
  • Paper towels
  • Small weights (cans work well)

Chef's Tip

For the best texture, freeze the cured salmon for 30 minutes before slicing. This firms up the flesh, making it easier to achieve those characteristic thin, translucent slices essential for proper presentation.

Instructions

  1. Inspect salmon fillet and remove any pin bones with tweezers. Leave skin on as it helps hold the fish together during curing and smoking.
  2. In a bowl, mix salt, brown sugar, maple syrup, apple juice, lemon zest, crushed peppercorns, and chopped dill to make the cure.
  3. Line a baking dish with plastic wrap, leaving overhang. Spread 1/3 of cure mixture on bottom. Place salmon skin-side down on cure.
  4. Cover salmon with remaining cure mixture, ensuring entire surface is coated. Wrap tightly with plastic wrap overhang.
  5. Place a small tray on top of wrapped salmon and weigh down with cans. Refrigerate for 24 hours, turning once halfway through.
  6. Unwrap salmon and rinse thoroughly under cold water. Pat dry with paper towels.
  7. Place salmon on a rack, skin-side down, and refrigerate uncovered for 4 hours to form a pellicle (sticky surface that helps smoke adhere).
  8. Prepare smoker with apple wood chips according to manufacturer's instructions. Maintain temperature between 75-85°F for cold smoking.
  9. Smoke salmon for 2 hours, or until it has a light smoky flavor and slightly darker color.
  10. Refrigerate smoked salmon for at least 4 hours or overnight before slicing.
  11. To serve, slice salmon against the grain at a sharp angle into very thin, translucent slices. Leave skin behind as you slice.

Plating

Arrange thin slices of smoked salmon on a chilled plate in a fan or rose pattern. Garnish with capers, red onion rings, lemon wedges, and sprigs of fresh dill. Serve with brown bread points and softened cream cheese on the side.

Storage & Reheating

Properly smoked salmon will keep refrigerated for up to 1 week when wrapped tightly in plastic wrap. For longer storage, vacuum-seal portions and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

About This Recipe

A specialty at Anthony's Pier 4, this house-smoked salmon showcases the restaurant's dedication to seafood preparation. The subtle apple and maple flavors complement the rich salmon without overwhelming it, while the gentle smoking process preserves the fish's delicate texture. This elegant appetizer became a signature offering that highlighted the restaurant's attention to detail.

How did it turn out?

We'd love to hear about your experience making this recipe!