Smoked salmon and roast salmon each offer a distinct yet equally captivating experience, showcasing the versatility of this beloved fish. Smoked salmon, with its silky texture and rich, slightly salty flavor, brings a sophisticated depth that’s perfect for light bites or as a luxurious topping for various dishes. Its delicate smokiness carries a complex, savory profile that pairs beautifully with fresh herbs, cheeses, or crisp crackers. On the other hand, roast salmon delivers a warm, satisfying comfort, its tender flesh infused with the subtle char from the oven, offering a heartier, more robust taste. Whether served as a main course or in creative preparations, both smoked and roast salmon bring elegance and flavor to the table, making them perfect choices for any occasion, from casual gatherings to festive celebrations.

Smoked Salmon Roast Salmon

Smoked salmon and roast salmon are two exceptional preparations that highlight the versatility and richness of this fish. Smoked salmon, with its silky texture and complex, smoky flavor, offers a refined taste ideal for appetizers or as a luxurious addition to salads and sandwiches.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine European, Mediterranean, Nordic

Servings 2

Calories 1224 kcal

Ingredients

2 boneless center-cut salmon fillets (7-8 ounces each), skin removed
salt and freshly ground black pepper to taste
cayenne to taste
3 tablespoons melted butter, divided, or as needed
2 tablespoons freshly chopped dill or tarragon
4 slices smoked salmon (about 2 ounces total)
1½ cups cooked mashed potatoes (optional)
2 tablespoons thinly sliced green onions (optional)
½ lemon, cut into wedges

Instructions

Season the salmon fillets with salt, pepper, and a pinch of cayenne. Brush half of the melted butter over the top of each fillet. Sprinkle with chopped dill, then layer two slices of smoked salmon on each, covering both the surface and sides. Refrigerate the prepared fillets until ready to cook.
Set the oven to preheat at 400°F (200°C).
Spread a layer of mashed potatoes evenly into two baking dishes (I used oval ramekins), then place the salmon fillets on top. If desired, lightly dust the fillets with cayenne. For easy handling, place the baking dishes on a baking sheet before transferring them to the oven.
Roast the salmon in the preheated oven for about 20 minutes, or until the internal temperature at the thickest part of the fillet reaches 135-140°F (57-60°C).
After roasting, drizzle the remaining melted butter over the salmon fillets and sprinkle with sliced green onions. Serve with lime wedges on the side for a fresh burst of flavor.