Hot-Smoked Salmon and Chipotle Crema Recipe

Name: Hot-Smoked Salmon and Chipotle Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mesquite chips; 1 tablespoon whole coriander seed; 2 teaspoons whole cumin seed; 1 teaspoon whole allspice berries; 1/2 teaspoon kosher salt; 1 pound center-cut salmon fillet, skin on; Special Equipment: stovetop smoker; 1/4 cup creme fraiche; 2 tablespoons chopped fresh cilantro leaves; 3/4 teaspoon minced chipotle chiles in adobo sauce, or to taste; 1/2 teaspoon freshly-squeezed lime juice; 1/8 teaspoon kosher salt; For serving: Corn tortillas, black bread, or cucumber slices, as desired

Servings: persons

Mesquite chips
1 tablespoon whole coriander seed
2 teaspoons whole cumin seed
1 teaspoon whole allspice berries
1/2 teaspoon kosher salt
1 pound center-cut salmon fillet, skin on
Special Equipment: stovetop smoker
1/4 cup creme fraiche
2 tablespoons chopped fresh cilantro leaves
3/4 teaspoon minced chipotle chiles in adobo sauce, or to taste
1/2 teaspoon freshly-squeezed lime juice
1/8 teaspoon kosher salt
For serving: Corn tortillas, black bread, or cucumber slices, as desired

1
Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes.
2
Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute.
3
Cool and grind in a spice mill or clean coffee grinder.
4
Add the salt and set aside.
5
Rub the salmon thoroughly with 3/4 teaspoon of the rub and let sit at room temperature for 30 minutes.
6
(Save extra spice rub in a sealed container for up to 3 months.)
7
Drain the chips and scatter in the bottom of the stovetop smoker.
8
Heat the chips over medium-low heat until smoky, about 10 minutes.
9
Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes.
10
Set aside on a rack to cool to room temperature.
11
Refrigerate if not serving right away.
12
Crema: Stir all the the ingredients together to make a smooth sauce.
13
Cut or flake the salmon into even portions.
14
Serve salmon with warmed corn tortillas, or on black bread or sliced cucumbers with a drizzle of the chipotle crema.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Mesquite chips, 1 tablespoon whole coriander seed, 2 teaspoons whole cumin seed, 1 teaspoon whole allspice berries, and more.

Yes, Hot-Smoked Salmon and Chipotle Crema falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot-Smoked Salmon and Chipotle Crema

How did you like this recipe?

Frequently Asked Questions