Smoked Salmon Crostini

Courtesy of Chef Jason LaIacona of Saffire Restaurant
July 26, 2015


  1. Coat the salmon with lemon juice and zest, then rub the honey onto all sides. Sprinkle on the sugar and the salt and rub to cover.
  2. Place salmon in a covered smoker over moderate heat for about two hours. Once the salmon is smoked through take it out and allow to cool.
  3. Pull the meat apart, almost as you would pull pork barbecue, discarding any firm or leathery spots. Taste and adjust flavorings. If you like more lemon, give a squeeze. For more sweetness, add a drop or two more honey. If the smoked salmon mixture seems too dry, moisten it with some extra virgin olive oil.
  4. Preheat oven to 350 degrees.
  5. Lay out the baguette slices onto a baking sheet. Lightly drizzle some extra virgin olive oil and season with kosher salt and fresh cracked pepper. Toast for roughly 10 minutes, until crisp around the edges but still soft in the center. Allow to cool.

To serve, spoon a light amount of the salmon mix onto the crostini and garnish it with sliced red onion and a single caper. Serve each crostini over a few leaves of arugula.

Serves 8-10

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  • 8-10 oz salmon fillet
  • juice and zest of 2 lemons
  • 1 tablespoon kosher salt
  • 2 tablespoons honey
  • 2 tablespoons light brown sugar
  • 1 tablespoon capers
  • 1/2 cup red onion, very thinly sliced
  • baguette, sliced into thin coins
  • olive oil, as needed
  • 4 ounces arugula (optional)
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