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Nadia’s smoked salmon with avocado, orange and radish

Homemade hot-smoked salmon - tastes great, low in salt, and much easier than it sounds

Visual of smoked salmon with avocado and orange
TIME TO MAKE30 - 45 mins
TIME TO MAKE30 - 45 mins


  1. Sprinkle brown sugar, salt and pepper on salmon (flesh side)
  2. To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
  3. Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
  4. To serve, pile salad onto a plate, and place smoked salmon to the side


Salmon is full of heart-healthy omega-3 oils.  However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon.  Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.

  • 480 g
    salmon fillets, pin-boned removed
  • 2 tbsp
    brown sugar
    freshly ground black pepper, to taste
    pinch salt , only if needed
  • oranges, flesh diced
  • avocado, diced
  • baby radishes, thinly sliced
  • handfuls watercress
  • 1 tbsp
    sweet chilli sauce
  • lime, juiced
  • 2 tsp
    extra virgin olive oil
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Dietary Fibre
  • Sodium