smoked salmon bowl
Smoked Salmon Bowl Recipe provided by Alaska Seafood Marketing Institute

This nutrient packed smoked salmon bowl is as tempting as it is healthy. Acidic pickled elements and nutty farro grain blend with salty, smoky salmon for a delicious meal. This recipe makes 4 servings.


Pickling Solution
  • 2 c rice wine vinegar
  • 1 c water
  • ½ c sugar
  • ¼ c salt
Pickled Beets
  • 2 beets, medium sized (any color)
  • 1 sprig thyme
  • 1 orange, halved
  • 2 tbsp extra-virgin olive oil
  • 1½ c pickling solution
Pickled Mustard Seeds
  • 1 c mustard seeds
  • 1½ c pickling solution
  • 2 c farro
  • ½ white onion, halved
  • ½ head fennel, halved
  • 3 cloves garlic, smashed
  • 1 fresh bay leaf
  • 1 sprig thyme
Everything Crumb
  • 2 tbsp caraway seeds, whole
  • 2 tbsp poppy seeds, whole
  • 2 tbsp sesame seeds, whole
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp flake sea salt, Jacobson’s preferred; Maldon is a good substitute
Salmon Bowl
  • 1 lb Alaska sockeye salmon fillets, skin-off, thawed in refrigerator overnight
  • 2 tbsp fresh tarragon leaves
  • 2 tbsp fresh parsley leaves
  • 2 tbsp chives, finely chopped, divided
  • ¼ c extra-virgin olive oil, divided
  • 1 lemon, juiced and zested


(Prepare pickling solution, beets and mustard seeds at least 24 hours in advance.)

Step 1: Pickling solution

Combine all ingredients in a sauce pot over medium heat until sugar and salt dissolve. Remove from sauce pot and set aside to cool to room temperature.

Step 2: Pickled beets

Pre-heat oven to 350°F. Combine beets, thyme, extra-virgin olive oil, a good pinch of salt and pepper in a high-walled baking dish. Squeeze orange halves over the mix and toss to combine. Cover baking dish and roast until the beets are tender and easily pierced with a paring knife, about 35 minutes. Once tender, remove dish from oven and leave covered for 15 minutes to let beets cool slightly and steam a bit. Using a dish towel (or two, they will be hot!) peel the skins off the beets. Once beets are free of skin, cut into ¼-inch cubes and place into a bowl. Cover with pickling solution and let sit in a refrigerator at least overnight. Beets will keep covered in pickling solution in a refrigerator for 2 weeks.

Step 3: Pickled mustard seeds

Boil mustard seeds in enough cold water to cover. Drain water and repeat this process 3 times to blanch and remove bitterness. Combine with pickling solution, bring to a boil and let cool to room temperature. Mustard seeds will keep covered in pickling solution in a refrigerator for 2 weeks.

Step 4: Farro

Combine all ingredients with 6 cups water, salt and pepper to taste in a medium pot and bring to a boil. Reduce to a simmer and cook until farro is tender, but not mushy, about 30 minutes. Drain excess water and spread on a sheet tray to cool, removing spent aromatics.

Step 5: Everything crumb

Combine all ingredients in a bowl and mix well. Set aside.

Step 6: Smoked salmon

Season salmon liberally with salt and pepper on both sides, then rub with 2 tbsp olive oil. In a smoker of your choice, smoke salmon at 225°F, until just cooked through, about 45 minutes. Set aside to cool. Alternatively, you can purchase salmon that is already smoked or use your own smoked-salmon method.

Step 7: Assemble smoked salmon bowl

In a large bowl, add cooked farro, pickled beets, 2 tbsp of pickled mustard seeds, 2 tbsp olive oil, 1/2 tbsp each tarragon and parsley, 1 tbsp chives, zest and juice of 1 lemon, and mix well. Season with salt and pepper to taste. Using the same large bowl, break up the salmon and season with a bit of salt and pepper. Divide farro into four bowls. Divide salmon into a neat pile on top of the farro in each bowl. Garnish with a heavy pinch of the everything crumb, the remaining chives, a pinch of flake salt, and a light drizzle of olive oil. Your smoked salmon bowl is complete! Enjoy!

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