This elegant smoked salmon recipe features King salmon fillets lightly cured with a sweet-salty rub of granulated and dark brown sugar, kosher salt, black peppercorns, and fresh lemon zest. The fillets are hot-smoked over aromatic wood chips—hickory, alder, or mesquite—just until firm and tender, preserving their moist, delicate texture. Served with a creamy Fresh Dill Sauce, made from mayonnaise, sour cream, yogurt, cream cheese, scallions, fresh dill, parsley, lemon, and crisp cucumber, the dish offers a bright, herbaceous contrast to the smoky richness of the salmon. Perfect served hot, at room temperature, or chilled, it’s ideal for brunches, elegant dinners, or buffet-style entertaining.
