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Hickory Smoked Salmon with Garden Salsa
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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.

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