Sweet smoked salmon — light, fresh, healthy, ready in 30 minutes. The lemon-and-onion topping caramelises while the salmon picks up gentle alder smoke. Perfect dinner with steamed vegetables or a fresh green salad. Equally good cold the next day on rye with cream cheese.

Photo by Hyeonyoung Yang on Unsplash

Serves: 3-4 · Prep: 5 minutes · Smoke: 30 minutes · Wood: alder (one small handful)

Photo: Frolicsome Fairy / Unsplash

• 3-4 fresh salmon steaks, skin on
• ½ teaspoon fresh dill, chopped (or ¼ tsp dried)
• ½ teaspoon black pepper
• 2 lemons (1 sliced thin, 1 for juice)
• 1 brown onion, sliced into thin rings
• Pinch of salt

1. Wash and pat dry the salmon fillets. Place skin-side down on a baking sheet or sheet of foil.

2. Season: sprinkle salt, pepper and dill across each fillet.

3. Layer with onion and lemon: first cover each fillet completely with sliced onion rings, then top with lemon slices. Don't be shy — the layer protects the salmon from drying out and infuses flavour.

4. Squeeze the second lemon over the top of each fillet — fresh lemon juice cuts the richness and helps caramelise the onions.

5. Pre-heat smoker to 107°C (225°F). Add ONE small handful of alder chips — alder is the traditional salmon-smoking wood for a reason: it's gentle, sweet, doesn't overpower the fish.

6. Smoke for 30 minutes on the bottom rack. The salmon is done when it flakes easily with a fork — usually right at 30 mins, but check at 25.

7. Serve immediately with the onion-lemon topping intact. Pair with steamed asparagus, roast potatoes, or a fresh green salad with lemon dressing.

• Quality of salmon matters. Tassie or NZ farmed Atlantic salmon is the standard; ocean-caught Australian salmon is a different fish entirely (oily, dark, less sweet) but works with this recipe
• Don't over-smoke. Salmon takes smoke fast — one small handful of chips is plenty. Adding more makes the fish taste like creosote
• Skin on. Always smoke skin-on; the skin holds the fish together and you can peel it off after if you don't like it
• For a fancier version: drizzle 2 tbsp maple syrup over the fillets before smoking. The maple caramelises with the lemon for an incredible glaze
• Leftovers keep 3 days fridge; flake into pasta, scramble eggs, or pile on bagels with cream cheese

The simplest smoked salmon recipe that consistently impresses — 5 ingredients, 30 minutes, restaurant-quality result. Perfect for a Sunday lunch or a midweek dinner that doesn't require fuss.