Located in Nixa, Missouri    Shipping Nationwide


By: David Wolfe


  • 1 pound smoked salmon
  • Big Green Egg Citrus & Dill Seasoning, to taste
  • 2 Tbl extra virgin olive oil
  • 1-2 Tbl freshly squeezed lemon juice
  • 2 Tbl red onion, finely diced
  • 2 Tbl capers 
  • ¼ cup celery, finely diced


  1. Set Egg for indirect cooking at 250-275 degrees. 
  2. Liberally apply Big Green Egg Citrus and Dill Seasoning to the flesh side of the salmon.
  3. Smoke with alder chips or chunks. The USDA recommends cooking to a minimum internal temperature of 145 degrees Fahrenheit. 
  4. Flake the salmon and allow it to cool to at least room temperature.
  5. Combine oil, lemon juice, red onion, capers and celery in a bowl. Lightly stir.
  6. Add the salmon and gently stir to incorporate all ingredients.
  7. Add additional Citrus & Dill Seasoning if desired.
  8. Chill and serve as a sandwich or on mixed greens as a salad.

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