Talon Lodge Smoked Salmon

A great recipe from James Kozack, former chef at our favorite Sitka, Alaska hangout, Talon Lodge.  If you don’t have a smoker, James says that you can add a hint of liquid smoke to the tomatoes or just leave the smoking part out and use fresh,unsmoked tomatoes. You can also substitute drained, fire-roasted, canned tomatoes.


Talon Lodge Smoked Salmon


  • vegetable oil
  • 2/3 cup each diced carrot celery, onion
  • salt and pepper
  • 1/3 pound Mexican or Spanish chorizo
  • 1 1/2 cups cooked cannenelli beans if canned, drain well
  • 4 6 - 8 ounce salmon fillets
  • 1 1/2 cups smoked tomatoes seeded and diced
  • 1/4 cup red onion thinly sliced
  • 1/2 teaspoon fresh oregano leaves minced
  • 2 tablespoons shallot chopped
  • 1/3 cup celery heart tops with leaves
  • 1 tablespoon fresh cilantro leaves minced
  • 2 tablespoons extra-virgin olive oil


  • Heat 2 T oil in a large skillet over medium-high heat. Add carrot, celery and onion and saute until onions are translucent. Season with salt and pepper.
  • Add chorizo and cook until done, breaking it apart as it cooks, about 7 - 8 minutes.
  • Add cannenelli beans to warm.
  • Rub salmon fillets with oil and season with salt and pepper. Place on a well-oiled, medium-hot grill. Grill on both sides until done, but not overcooked.
  • While salmon is cooking, prepare smoked tomato salad. In a bowl, toss together tomatoes with next 6 ingredients. Season with salt and pepper.
  • Place cannenelli bean mixture on plates. Top with salmon fillets and smoked tomato salad.

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