Hickory Smoked Salmon With Garden Salsa
Hickory Smoked Salmon With Garden Salsa Image

Hickory Smoked Salmon With Garden Salsa

An aluminum foil pouch is an easy and mess free way to smoke the salmon for this grilled salmon recipe.

40 min
1 hr 10 min



1 medium (1 cup) tomato, chopped

1 small (1/2 cup) onion, chopped

1 small (1 cup) cucumber, chopped

2 tablespoons rice wine vinegar

1 tablespoon chopped fresh dill  

1/2 teaspoon salt

1/4 teaspoon sugar

Hickory Chips

1 cup hickory chips, soaked in water 30 minutes, drained


1 (2 to 3 pound) salmon skin-on fillet

2 tablespoons Land O Lakes® Butter, melted

1/2 teaspoon salt

1 tablespoon chopped fresh dill weed  


 *Substitute 1 teaspoon dried dill weed.

How to make

  1. STEP 1

    Combine all salsa ingredients in bowl. Cover; refrigerate until serving time.

  2. STEP 2

    Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Place soaked hickory chips onto18-inch square of heavy-duty aluminum foil; seal tightly forming a packet. Cut 5 or 6 (1-inch) slits in top of packet using a sharp knife. Place packet onto heated side of grill. Heat 10 minutes.

  3. STEP 3

    Brush salmon on both sides with melted butter; sprinkle with salt. Place salmon onto grill opposite heat, skin-side down. Grill 30-40 minutes or until salmon is no longer translucent and flakes easily with fork. Sprinkle salmon with dill during last 5 minutes of grilling time.

  4. STEP 4

    Portion salmon by cutting to, but not through, skin. Use spatula to lift portions from skin to serving plates; top each serving with salsa.

Tip #1

For a pretty party appetizer, serve grilled salmon cold topped with salsa and surrounded by crackers or thinly sliced buttered cocktail rye bread. Remove skin from salmon before chilling.


15Fat (mg)
105Cholesterol (mg)
500Sodium (mg)
3Carbohydrates (g)
<1Dietary Fiber
35Protein (g)


Explore reviews from
our online community

  August 08, 2012

place the foil packet with the hickory chips on top of the hot coals to produce smoke, to flavor the fish.

— says greg
  July 14, 2012

I don't understand what you do with the hickory chips?

— says Sandi
Test Kitchen Comment July 18, 2012

The hickory wood chips will provide a subtle flavor to the grilled salmon. Prior to grilling the salmon you should form heavy-duty aluminum foil into a packet with the soaked, but then drained hickory chips placed inside the packet. Cut 5 or 6 (1-inch) slits in the top of the packet, using a sharp knife. Place packet onto heated side of grill for about 10 minutes before placing the salmon on the grill on the indirect side of the heat. The salmon will have a smoked flavor.

— says Cindy
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