Best Quick And Easy Finger Food With Smoked Salmon Recipes

EASY SMOKED SALMON

Easy Smoked Salmon image

A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. -Norma Fell, Boyne City, Michigan

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 6

Ingredients

1 salmon fillet (about 2 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1/2 teaspoon pepper
1 to 2 tablespoons liquid smoke
Optional: Capers and lemon slices

Steps:

Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 324mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

QUICK HOT SMOKED SALMON

Quick Hot Smoked Salmon image

Provided by Food Network

Time 25m

Yield approximately 1 pound hot smok

Number Of Ingredients 5

Ingredients

1 pound salmon fillet, all bones removed
1 teaspoon sea salt
1 teaspoon ground black pepper
3 tablespoons dark brown sugar
Grilling wood chips, soaked

Steps:

This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down. Just add the wood chips to the hot coals and place the seasoned fish on the grill which has been oiled. Place the fish not directly over the fire but rather cook over indirect heat to hot smoke efficiently. Pull the cover down and cooksmoke to desired doneness.
For indoor cooking preheat the oven to 325 degrees and open windows wide.
Place the soaked chips in the bottom of a heavy duty roasting pan.
Season the fish with the salt, pepper and sugar. Put the fish, skin side down, on a roasting rack and place the rack into the pan with the chips on the bottom. Cover the pan tightly with aluminum foil. Place the pan over the direct heat of the stove top and heat until the chips begin to emit a woodsy odor. Put the covered pan into the oven and hot smoke until done about 20 minutes.
Serve with roasted new potatoes and creme fraiche and chives.

SMOKED SALMON FINGERS

Smoked Salmon Fingers image

I saw an episode of The Barefoot Contessa the other day and had to try this appetizer. She made hers as sandwiches, but I thought it was kind of neat to display the Salmon since it's so expensive. I scaled down the serving size as well. The recipe came from her Book Party show. I wasn't able to get the entire ingredient list as the site didn't have it posted. I believe it's close however.

Provided by Lori Mama

Categories < 15 Mins

Time 15m

Yield 60 pieces

Number Of Ingredients 8

Ingredients

1 (8 ounce) package cream cheese, softened
1 clove garlic
2 chopped green onions
1/4 cup fresh dill
1/4 cup parsley, chopped
salt and pepper
1 package of 100% miniature party rye rounds or 1 package pumpernickel cocktail bread (the square party bread type)
500 g of your favorite sliced smoked salmon (I buy mine at Costco)

Steps:

Place the cream cheese in a food processor along with the first 5 ingredients and mix well.
Spread this mixture on each of the bread squares.
You should have enough for 10 pieces of bread.
Place sliced smoked salmon on top to cover the surface.
Cut the slices into finger sizes of your choice.
Sprinkle a bit of s&p on the fish if desired.
Chill before eating.