Smoke House Salmon with Tzatziki Recipe
This spice mix is so delicious on salmon, chicken or tofu.
Ingredients
- For the Fish
- 4 salmon fillets (skin on), about 170g each
- 2 tbsp. olive oil
- 1 lemon, cut into wedges
- For the Tzatziki
- 1 500 ml container of full fat Greek yogurt
- 2 large garlic cloves, minced
- 1 cup finely diced cucumber* for 2-3 baby cucumbers
- ¼ tsp. salt
- For the Smoke House Rub
- 1½ Tbs. kosher salt (or 2 tsp. sea salt or table salt)
- 1½ Tbs. smoked or regular sweet paprika
- 1½ Tbs. ancho chili powder or regular chili powder
- ¾ tsp. dried oregano
- ¾ tsp. dried basil
- ½ tsp. ground coriander
- ¼ tsp. cayenne pepper
Instructions
- 1
For the Tzatziki: Mix the yoghurt, minced garlic and diced cucumbers in a medium sized mixing bowl. Add salt, mix again. Transfer to a serving dish
- 2
Make the Smoke House Rub: Mix all the spices together in a medium size bowl or jar. You will not need all the mix, store the remainder in a jar in your pantry, labeled.
- 3
Sprinkle about 1 heaping teaspoon of Smoke House Rub, on the flesh side of each piece of fish.
- 4
Heat the oil in a large nonstick or cast iron skillet over medium until shimmering. Add the fillets, skin-side up, and cook until blackened, about 3 minutes. Flip the fillets and continue to cook until cooked through to your liking, 5 to 7 minutes depending on the thickness of your fillets. If you are getting a lot of smoke and the skin is starting to burn before the fillets are cooked, turn the heat down to medium-low.
- 5
Transfer the fillets to individual plates and serve with lemon wedges and Tzatziki. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Smoke House Salmon with Tzatziki?
This Smoke House Salmon with Tzatziki recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this smoke house salmon with tzatziki ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.