Wood-Fired Smoked Salmon with Dill Crème Fraîche

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Cold-smoked salmon served atop creamy dill sauce with crisp vegetables. This scandinavian-inspired seafood ready in about 70 minutes pairs salmon fillets, smoking wood chips, crème fraîche for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 30 min Serves 2 Scandinavian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak smoking wood chips in water for 30 minutes. Preheat smoker or grill to 180°F. Place salmon on a rack over a drip pan, skin-side down.
  2. Step 2: Drain wood chips, spread over hot coals, and smoke salmon for 25-30 minutes until opaque and flakes easily with a fork.
  3. Step 3: While smoking, finely chop cucumber and red onion; place in a bowl with 1/4 tsp salt and toss. Let sit for 10 minutes to draw out moisture, then pat dry.
  4. Step 4: Stir crème fraîche, minced dill, and lemon zest into a small bowl. Season with black pepper.
  5. Step 5: Slice smoked salmon into thin pieces. Arrange on a plate with cucumber-onion mixture, drizzle with dill crème fraîche, and serve immediately.

Frequently asked questions

How long does Wood-Fired Smoked Salmon with Dill Crème Fraîche take to make?

Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wood-Fired Smoked Salmon with Dill Crème Fraîche?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Wood-Fired Smoked Salmon with Dill Crème Fraîche?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Fired Smoked Salmon with Dill Crème Fraîche for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wood-Fired Smoked Salmon with Dill Crème Fraîche?

Scandinavian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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