Traditional recipes

Smoked Salmon & Everything Pierogies

Smoked Salmon & Everything Pierogies


  • 1 Teaspoon poppy seeds
  • 1 Teaspoon sesame seeds
  • 1 Teaspoon dried garlic
  • 1 Teaspoon dried onion
  • ¾ Teaspoon coarse salt
  • 1 16-ounce box Mrs. T's Four Cheese Medley Pierogies
  • 2 Tablespoons butter
  • 4 Ounces cream cheese or creme fraiche
  • 3 Tablespoons water
  • 4 Ounces smoked salmon


In a small bowl mix together the poppy seeds, sesame seeds, garlic, onion and salt. Set aside.

Bring two quarts of water to a boil. Add the frozen pierogies and heat until they float, 5 to 7 minutes; drain. Set aside.

In a large skillet, sauté the pierogies in butter. Turn occasionally. When the pierogies begin to brown, sprinkle evenly with the seasoning mixture. Continue sautéing until the pierogies are golden brown and crispy on the outside, 8 to 10 minutes. Reserve the pierogies.

In a medium bowl, add the cream cheese and water. Heat in a microwave for 20 seconds on medium-high then whisk. Repeat as needed until the mixture is warm, smooth, and saucy. Top the pierogies with cream cheese and smoked salmon. Serve immediately.

Nutritional Facts


Calories Per Serving651

Folate equivalent (total)35µg9%

Riboflavin (B2)0.6mg33.1%

30 Delicious Smoked Salmon Recipes

You can use it in casseroles, salads, sandwiches, brunch dishes – you name it, smoked salmon is a great ingredient to incorporate into your cooking.

We all know that salmon is packed with heart-healthy Omega-3 fatty acids and we should be getting more of it in our diets. Below are 30 fantastic recipes, created by expert food bloggers, that will help you create more dishes with smoked salmon. Enjoy!

If you make a recipe below, we’d love to hear your impressions and results in the comments section below this post!

Smoked Salmon, Mushrooms & Egg Breakfast

This smoked salmon, mushroom and egg dish is a great way to incorporate more healthy Omega-3 fatty acids into your diet. With mushrooms and poached eggs, this dish is umami goodness on a plate!

Smoked Salmon Quiche with Leeks and Cottage Cheese

This Smoked Salmon Quiche with Leeks and Cottage Cheese is the perfect dish for brunch, to take to work in your lunchbox or to enjoy as a light dinner.

Smoked Salmon Pasta

This simple Smoked Salmon Pasta salad makes a great make-ahead lunch, or it is perfect for a summer picnic or pot luck.

Smoked Salmon Salad

This Smoked Salmon Salad features flavorful smoked salmon, tender baby spinach, crisp apples, chewy raisins and toasted almonds all tossed in lemon vinaigrette. So easy to make and amazingly delicious!

Smoked Salmon Pate

This homemade smoked salmon pate is made with double cream, lemon juice, salt and pepper. It couldn’t get any easier to make. Just pop the ingredients in a blender and enjoy the results.

Everything Bagel Smoked Salmon Quiche

Quiche is a great way to use smoked salmon, but this recipe elevates it with cream cheese, and everything bagel seasoning, baked in a flaky crust. It’s a perfect twist for breakfast!

Swedish Smörgåstårta Sandwich Cake

This Swedish Sandwich Cake makes a wonderful appetizer for your next party! This recipe is so easy to make as it uses a loaf of bread and just a few fillings.

Eggs Royale: Smoked Salmon Eggs Benedict

This Eggs Royale is a seafood twist on the classic Eggs Benedict. It’s made with smoked salmon, poached eggs, and a creamy yogurt sauce, and is a lighter take on the breakfast classic!

Cottage Cheese, Kale & Smoked Salmon Frittata

This herb-packed cottage cheese, kale and smoked salmon frittata is low in calories, but full of flavour. Serve cold for breakfast or with a light salad for lunch.

Smoked Salmon, Spinach and Egg White Wraps

These 10-minute smoked salmon, spinach and egg white wraps make the perfect quick, easy and healthy meal! Packed full of protein and healthy fats, they’re super filling, and also paleo, gluten-free and keto-friendly.

Pineapple Salsa with Smoked Salmon

This quick and easy pineapple salsa recipe takes little effort to make, and the addition of the smoked salmon makes it a real treat for the taste buds.

Pasta with Smoked Salmon

This creamy pasta with smoked salmon is impressive, as well as delicious, and the best part is that it requires minimal ingredients and takes only 20 minutes to throw together.

Smoked Salmon and Cream Cheese Dip

A recipe that always shines at a party is the smoked salmon cream cheese dip. It’s always a hit, and it’s so simple to make. This easy recipe should be on your party quick list.

Smoked Salmon Croissant Strata

For brunch, try this smoked salmon croissant strata that adds a bit of elegance and excitement to the breakfast table. This dish combines smoked salmon, cream cheese, capers and dill with croissants into a delightful baked dish.

Smoked Salmon Caprese Salad

This is a super simple, fresh salad that can be served at parties, or even as a meal. It includes vibrant tomatoes, fresh mozzarella and smoked salmon as a special twist on the classic.

Smoked Salmon Pasta Carbonara

A healthy and simple smoked salmon pasta carbonara recipe, made with just five simple ingredients and ready in 10 minutes. It’s creamy (without any cream), luxurious and packed full of flavor.

Smoked Salmon Sandwich with Avocado

Smoked salmon sandwich makes for the perfect epic lunch sandwich. Packed full of veggies such as arugula, alfalfa, avocado and cucumber this one of the best sandwiches of all time. Gluten-Free & Dairy Free.

Smoked Salmon Sushi Bowl

Sushi bowl with smoked salmon, avocado, cucumbers, edamame and rice makes for the perfect Japanese themed meal that is ready in under 30 minutes. All the flavors of a sushi roll but none of the fuss. Gluten Free and Dairy Free too.

Smoked Salmon & Asparagus Fried Rice

Smoked salmon and asparagus add a fancy touch to fried rice in this 20 minute meal. It’s a great way to use up leftover rice and it really delivers on flavor.

Smoked Salmon Cheesecake

You’ve probably never thought to put smoked salmon in a cheesecake before. But this creative, savory recipe will change your mind. This savory cheesecake is flavored with smoked salmon, Gruyere cheese, and dill.

Smoked Salmon Cheese Ball

Up your cheese ball game with this Smoked Salmon Cream Cheese Ball! This unique cheese ball will be the star of your party.

Smoked Salmon Pastry Cups

These Smoked Salmon Pastry Cups with mascarpone & fresh dill may look fancy, but they are a breeze to throw together and perfect for any gathering. [See the Recipe]

Smoked Salmon & Summer Vegetable Risotto

This smoked salmon and summer vegetable risotto is made with cauliflower rice making it perfect for a light summer lunch.

Smoked Salmon Appetizer with Goat Cheese and Avocado

This easy smoked salmon appetizer combines delicious smoked salmon, creamy goat cheese and avocado. Made in under 15 minutes!

Smoked Salmon Deviled Eggs

These smoked salmon deviled eggs looks so luxurious and delicious, and they’re so easy to make that they belong on every party menu. Everyone loves a good deviled egg and the smoked salmon in these make them irresistible.

Chive & Tarragon Smoked Salmon Sandwich

No more boring lunches with this creamy Chive and Tarragon Smoked Salmon Sandwich on a multigrain and seeded bread with fresh veggies.

Smoked Salmon Okonomiyaki

Smoked Salmon Okonomiyaki is a Japanese cabbage pancake with smoked salmon, drizzled with Japanese mayonnaise and okonomi or ‘brown’ sauce.

Smoked Salmon & Lobster Bisque

This smoked salmon and lobster tail bisque is as delicious as impressive looking. Best of all, it comes together in only 30 minutes. It’s a perfect starter course for New Year’s Eve, a dinner date or any special occasions.

Smoked Salmon Rice Salad with Lime Dressing

Smoked Salmon Rice Salad With Lime Dressing is a twist on the classic pairing of smoked salmon, capers, and red onion. A flavourful, chilled salad, with a tart, tangy dressing, it would make a fabulous side dish for summer barbeques or potlucks any time of year.

Smoked Salmon Tart with Herbed Quinoa Pastry

This smoked salmon tart with herbed quinoa pastry, cream cheese and capers is a classic combination of flavours sure to please everyone. Serve warm from the oven with a fresh side salad for a sensational lunch, or enjoy it for a picnic on a warm sunny day.

Smoked Salmon Mousse

This delicious smoked salmon mousse is so quick to prepare. Just a few minutes in the blender and its done. Its wonderful served as a canapé, or as a dip. Its even delicious simply spread on a cracker for a snack!

Now that you’ve got dozens of fantastic smoked salmon appetizer ideas, it’s time to get cooking! Serving these appetizers at a party or gathering will surely win you praise. Tried one of these appetizers?

We’d love to hear your thoughts in the comments section.

Like this recipe? We’d love for you to share it on your Pinterest board! Click to follow our Pinterest boards so you can find all our recipes!

Instagram it! If you try this recipe please tag #AFoodLoversKitchen on Instagram or Twitter. We love to see your photos of our recipes! Also follow us on Instagram, Twitter and Facebook to keep up on what we’re cooking up.

Pin it for later!

(Note: This is a collection of recipes from other fantastic food bloggers. All photography was provided courtesy of the recipe owner.)

Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Hot-smoked salmon, unlike cured, is fully cooked.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Pierogi fillings:

#1 Pierogi ruskie (potato and cheese pierogi)

I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie. Pierogi ruskie (Ruthenian pierogi) are filled with Polish twaróg cheese (farmer’s cheese), sauteed onion, and mashed potatoes.

#2 Potato and cheddar filling

This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland. I actually really like these pierogi, although they taste very different in comparison to the real potato and cheese pierogi. I added chopped rosemary and rosemary-infused butter to my recipe which makes it over the top delicious!

#3 Potato filling

This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.

#4 Sauerkraut and mushroom filling (pierogi z kapustą i grzybami)

This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms). These pierogi are really delicious, I usually make them for Christmas.

#5 Sweet cheese filling

My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum!

#6 Sauerkraut filling (pierogi z kapustą kiszoną)

Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!

#7 Wild mushroom filling (pierogi z grzybami)

This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny). The filling is made with wild porcini mushrooms and sauteed onions.

Here’s the recipe: uszka.

#8 Meat pierogi (pierogi z mięsem)

Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms. The recipe for these pierogi will be surely posted here in the future.

#9 Dessert pierogi (fruit pierogi)

Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi. You could also make sour cherry filling, plum filling, black currant filling, blueberry and farmer’s cheese filling. This filling is very simple, all you have to do is combine chopped fruits with sugar and fill the pierogi with the mixture – that’s it! (raw and not cooked fruits are used). In Poland, wild blueberries are used for blueberry pierogi – they are small blueberries that grow wildly in Polish forests. They are more flavorful than regular, bigger blueberries (which are actually called ‘American blueberries’ in Poland!). They are also more delicate and prone to breaking and staining your pierogi dough. Because of that, I like to freeze them first and fill the pierogi with frozen blueberries.

I recently got a comment from a reader, who made pierogi filled with apples. I think this is such a great idea and I plan to try them in the near future. Here’s the comment: “I cut some apples in small chunks, added raisins, butter, brown sugar, and cook till done. Filled each circle with 1 tsp. apples and when done sprinkled with confectionery sugar. They were amazing.”

Dessert pierogi are served with whipped cream or sweetened sour cream.

#10 Vegan pierogi with sun-dried tomato and lentil filling

This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes. These pierogi are really good! They can be made vegetarian if you’re using butter or vegan if you’re using vegetable oil.

#11 Buckwheat groats and farmer’s cheese (pierogi z kaszą gryczaną i twarogiem)

This filling is popular in the south-east region of Poland. It consists of cooked buckwheat groats (kasza gryczana) and Polish twaróg cheese. Sometimes also mushrooms are being add. You can substitute twaróg cheese with feta cheese.

If you’re wondering how to cook buckwheat groats, I have instructions here, in my buckwheat salad recipe.

#12 Smoked cheese (oscypek) and cranberry jam

I haven’t tried this pierogi filling but it’s very high on my ‘to-do’ list! I’ve found this video of a popular cook – Jamie Oliver, you can see the video here. The filling is made with oscypek (Polish cheese), cranberry jam, mashed potatoes, cottage cheese, cream, and onions.

This filling is not traditional but it’s inspired by a traditional street food that is very popular in Zakopane – a city in the south of Poland. Oscypek with cranberry jam is being sold on every street of this city, it’s very very delicious.

Oscypek is the name of a traditional polish cheese that comes from the Tatra Mountains region of Poland. It’s smoked sheep’s cheese. It’s usually sold in a traditional oval shape, it’s firm and squeaky (similar to Halloumi cheese). There is probably a very small chance that you can find this cheese outside of Poland, so you can substitute it with any other smoked sheep’s cheese or just smoked cheese like smoked gouda, smoked cheddar, or smoked mozzarella or scamorza cheese.

#13 Spinach pierogi

Pierogi filled with spinach are quite popular right now in Poland, but this is not a traditional recipe that my grandma would make. This particular filling is my invention and it’s made with spinach, potatoes, onions, and feta cheese. So, so delicious!

Also, the color of these pierogi is not photoshopped! The dough is colored with beet juice and it really is so pink. I like to make these pierogi for Christmas – they look so beautiful and Christmassy!

Here’s the recipe: Spinach pierogi.

You could also make a similar filling – with spinach and ricotta. You could use the same filling that is used to filled pasta shells.

#14 Pumpkin filling

Pumpkin filling? why not! You could say that pumpkin is not a Polish vegetable, and it’s true, both of my grandmas haven’t cooked anything with pumpkin but nowadays it is a very popular vegetable, available in every grocery store. Poles don’t make pumpkin pie but pumpkin soup or pumpkin muffins are quite popular. I’ve also seen pierogi filled with pumpkin, either with sweet filling (roasted pumpkin/butternut squash + pumpkin pie spice + sugar) or savory pumpkin filling (similar to ravioli filling) with pumpkin and parmesan cheese, served with sage butter.

#15 Chanterelle mushroom filling

Chanterelles mushrooms are one of the most beloved Polish mushrooms (my favorite mushrooms!). They are widely used in anything from chanterelle sauce, to pasta dishes or soup. I especially like scrambled eggs with chanterelle mushrooms!

To make chanterelle mushroom filling, cook the mushrooms with onions and garlic, season generously with salt, and pepper, then chop in a food processor.

#16 Poppy seed, dried fruit, and honey

This filling is similar to the poppy seed roll filling (makowiec). These pierogi are served just for Christmas Eve.

#17 Some other pierogi filling recipes that I find interesting

Easy pierogi dough ingredients:

  • The best flour to make pierogi – I’m using all-purpose flour.
  • Water – it’s important to add hot water to the dough. It makes the dough soft and pliable. You should warm the water with butter until they are very hot, but not boiling (temperature around 80-90 °C / 176-194 °F, that is when the water starts to move and steam). Too hot water will make the dough a little bit more chewy and sticky. Cold water will make the dough harder to roll out and it will be more difficult to shape the pierogi.
  • Fat – you could make the dough without it, but it really makes the dough perfect. I’m using butter for its taste but any vegetable oil will also work.
  • Salt – also the dough should be seasoned, not only the filling.
  • I’ve seen some recipes that call for sour cream. Personally, I’ve never heard of such pierogi dough ingredient and don’t know anyone who is making pierogi with it (at least in Poland). I think it’s more an American or Russian/Ukrainian ingredient. Nowadays though, many home cooks experiment with the ingredients. Authentic Polish pierogi dough recipe call just for flour, water, salt, and optionally some fat and an egg.

A few wee tips for Smoked Salmon Hand Pies

There are a bunch of different flavours of Regal Smoked Salmon! I have linked to a 3 pack here, but they also come in 6 packs. They are vacuum sealed so will last a long time in your fridge or they freeze perfectly

The pie dough lamination method came from my friend Erin and works so well! You basically just leave the butter chunks bigger than usual, then perform a bunch of folds puff pastry style to give a super flaky dough that puffs up so beautifully in the oven.

I like to give the pie dough overnight to rest if I can, but if you are in a pinch, a couple of hours resting time after you perform the folds is fine.

Make sure that you keep your dough nice and cold - I rolled mine out then cut it in half with a cutter, and popped it in the freezer for 10 minutes before cutting out the rectangles for the hand pies, then I froze the cut out rectangles too just briefly before assembly.

You can make the filling ahead of time too if you like - I made it and then popped it in a piping bag with the end still intact, and then clipped up the other end, and stored it in the fridge directly in the piping bag. The filling would also double very well.

The pies freeze amazingly, so if you like you can bake off some, and leave the others to bake another time. Just freeze them until totally solid on a lined baking sheet (pre egg wash), then transfer to an airtight container to store. When you bake them, you may just have to add a few minutes onto the bake time, but it won’t affect the final outcome.

If you don’t want to make a flaky pie dough you can just blend the butter in a little better using your fingers in the initial butter flour step, then just leave the dough to rest in the fridge. I almost always do the laminations now though because it makes the dough so, so much easier to work with and is only 5 minutes more work!

Let’s talk crust.

For this one, I used a store-bought ball of pizza dough to make it super easy. All that’s left to do is bake until golden and crispy on the bottom, then add your toppings. Of course, what really makes this over-the-top delish for a gathering is the everything bagel seasoning that coats the outside of the crust and makes every single bite packed with flavor.

Other options for your base? Naan bread works great, and even pita bread could be fun. Just brush a little olive oil around the edges, sprinkle with everything bagel seasoning, then pop it in the oven until golden brown.
2 of 5

Chill The Drinks

For smaller groups (10 people or less), we like to fill a large beverage bucket with ice and merchandise the Corona and Kim Crawford so that guests can help themselves. For a larger crowd, we load up a cooler (or even a <clean> bathtub) with ice, tucking the wine and lager into the cubes along with sparkling water and soft drinks.


Everything Bagels:

  • 9.5 oz cold water
  • 1 lb Antimo Caputo '00' Flour
  • 15 g, plus 2/3 C Brown Sugar
  • 9 g Kosher Salt
  • 4 g Instant Dry Yeast, or Bread machine instant yeast (not active dry)
  • Cattleman’s Grill Everything Bagel Seasoning, as needed

Pastrami Smoked Salmon:

For the brine:

  • 3 qt water
  • 1 (1 lb) bag Cattleman’s Grill Butcher House Brine
  • 6 cloves garlic, crushed
  • Pickling spice (recipe below)
  • 4 lb ice

For the Pickling Spice:

  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds
  • 1 tbsp red chile flakes
  • 1 tbsp allspice berries
  • 1 tbsp whole cloves
  • 1 tsp ground ginger
  • 1 tsp ground mace (or nutmeg)
  • 1 small cinnamon stick, crushed
  • 2 bay leaves, broken into pieces

For the rub:


To Make the Dough:

  • Place cool water in the bottom of a KitchenAid bowl fitted with the dough hook attachment.
  • Place '00' flour on top of that and mix on low speed until no dry patches are present.
  • Cover with plastic wrap or a damp cloth and “autolyse” for 30 minutes.
  • After thirty minutes, add 4 g yeast, 15 g sugar and 9 g salt to dough and mix on 2nd speed for approximately 6 minutes until all add-ins are dissolved and the dough has an improved/developed gluten structure.
  • Divide dough into 6 even pieces (roughly 125 g a piece).
  • Preshape dough into small rounds with tight seams on the bottom.
  • Cover with plastic wrap and let rounds bench rest for 15 minutes.
  • To shape the bagels, poke a hole into the center of each ball, then gently stretch into a 4-inch ring.
  • Arrange on a parchment-lined half sheet pan, cover with plastic wrap and refrigerate 24-36 hours, depending on your schedule. (You can extend this rise up to 48 hours if your yeast is sluggish.)

To Finish/Bake:

  • Preheat YS640s to 425°F, set up for indirect grilling.
  • Place 2/3 cup of everything seasoning into a small bowl, that’s big enough for a bagel to set in.
  • Prepare a large pot with boiling water and dissolve 2/3 C Brown Sugar into it.
  • Working in batches, boil the bagels for 1 minute total, 30 seconds on each side.
  • Using a slotted spoon, remove the bagels and place them onto a wire rack.
  • While the bagels are still wet, thoroughly coat seasoning by pushing the tops of the bagels into the Everything Seasoning and back on to the wire rack.
  • Once all the bagels are boiled and seasoned, place them onto the top rack of the grill, centered.
  • Close the lid and allow bagels to bake for 18-25 minutes, checking after 15 minutes.
  • The internal temperature should be between 209°F-212°F when finished. Allow bagels to cool before slicing.

For the Pastrami Smoked Salmon:

To make the pickling spice, warm a dry hot cast iron skillet over medium heat. Toast the fennel, coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Combine the toasted spices with the remaining spices.

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until the brine is dissolved. Simmer for about two minutes.

Add the ice to an 8 Quart Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.

Place the salmon filets in the brining liquid. Lock the plate in place to make sure they are fully submerged. Refrigerate for 48 hours.

Remove the salmon from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Transfer to a wire rack.

Apply a thin layer of House of Q Slow Smoke Gold Mustard Sauce the surface of the meat to help the rub adhere. Combine equal parts Cattleman’s Grill California Tri-tip Seasoning and coriander seeds in a spice grinder. Set the grinder to a coarse grind. Season the surface of the salmon with the coarse ground seasoning.

Smoke at 250ºF until the internal temperature reaches 140ºF, about 2 hours.

Tips on cooking salmon

Cooking salmon can seem intimidating but I promise you it&rsquos a very forgiving fish to cook with.

It is important to start with fresh fish. A good rule of thumb is to try to cook your fresh salmon within 48 hours of buying it. If you need it later in the week, freeze it immediately when you get home and defrost it the day before cooking.

I love cooking salmon this way since you don&rsquot have to worry about flipping the salmon or trying to get the skin crispy.

However, if crispy skin is your thing, I do have a recipe for simple 7 minute salmon that starts on the stove and ends under the broiler that you could try this recipe with.

TIP: IF you want to make this everything bagel salmon using the 7 minute salmon method, wait to add the everything bagel seasoning until after broiling or the spices will burn.

How to know the salmon is cooked?

To know if the salmon is done, press down on the thickest part of the salmon and you should notice that it starts to break apart easily.

If there is a lot of resistance and doesn&rsquot flake, the salmon likely isn&rsquot cooked all the way though and may need an additional minute or two.

How to remove the skin from the salmon?

Salmon skin can easily be removed from the salmon filet after cooking by simply peeling it off. You can also leave the skin on and just flake the fish away from the skin as you eat.

Watch the video: The Perfect Everything Smoked Salmon Bagel I Easy Recipe (January 2022).