DRY-BRINED SMOKED SALMON
We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.
Provided by Kaitlyn85
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 10h15m
Yield 12
Number Of Ingredients 6
Steps:
- Mix 1 cup brown sugar and kosher salt together in a small bowl.
- Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
- Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
- Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
- Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
BRINE FOR SMOKED SALMON
Since we got our smoker, I have tried a zillion different brine recipes for salmon. This one I made up and we really liked it!
Provided by januarybride
Categories Low Protein
Time 24m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place sugar in water and stir until incorporated. Add other ingredients and stir until mixed well. Place a 1 lb piece of fresh salmon into a baking dish (that just fits the fish) and pour the brine over top. Cover and refrigerate for 24 hours. Disregard brine and smoke the fish as per the recommendations of your smoker.
SMOKED SALMON BRINE
From my collection of old recipe clippings. This one comes from Theresa Anderson, Arlington, Washington.
Provided by CJAY8248
Categories Low Cholesterol
Time 20h
Yield 1 salmon, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
Nutrition Facts : Calories 81, Fat 0.1, Sodium 6054.9, Carbohydrate 10.8, Fiber 0.5, Sugar 7.9, Protein 6.1
DRY BRINED SMOKED SALMON
This recipe is special in the fact that it was created by a great fisherman. Catch the salmon, smoke it, and subside. The technique is crucial and every step adds quality to the dish. Sweet, citrus, and smoke combination will blow your mind. Enjoy!
Provided by Matty9
Categories Smoked Salmon
Time P1DT12h25m
Yield 16
Number Of Ingredients 16
Steps:
- Cut salmon into 1/2-inch strips.
- Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
- Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
- When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
- At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
- Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.
Nutrition Facts : Calories 431.5 calories, Carbohydrate 74.5 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 0.9 g, Sodium 4691.9 mg, Sugar 72.6 g
More about "dry brined smoked salmon recipes"
SMOKED SALMON: DRY BRINES - BECHAROF LODGE ON THE …
From becharoflodgefishing.com
Estimated Reading Time 2 mins
DELICIOUS DRY BRINED SMOKED SALMON - DELISHABLY
From delishably.com
Estimated Reading Time 5 mins
10 BEST DRY BRINE SMOKED SALMON RECIPES - YUMMLY
From yummly.com
SIMPLE SMOKED SALMON, ALASKA DEPARTMENT OF FISH AND …
From adfg.alaska.gov
61 SMOKED FISH DRY BRINE RUB IDEAS IN 2021 | SMOKED FISH ...
From pinterest.com
61 pins
CURE OR BRINE - WHAT'S THE DIFFERENCE? - BRADLEY SMOKERS ...
From bradleysmoker.com
HOW I DRY BRINE FOR SMOKED SALMON. - BRADLEY SMOKER NORTH ...
From forum.bradleysmoker.com
10 THINGS TO DO WITH SMOKED SALMON | BBC GOOD FOOD
From bbcgoodfood.com
SMOKED COPPER RIVER SOCKEYE SALMON, DRY BRINED OVERNIGHT ...
From reddit.com
DEHYDRATED SMOKED SALMON - BACKCOUNTRY POST
From backcountrypost.com
SMOKED SALMON BRINE – EASY RECIPE - GRILL MASTER UNIVERSITY
From blog.cavetools.com
DRY CURED SMOKED SALMON RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
WHOLE SMOKED TROUT OR KOKANEE, WET & DRY BRINE ...
From smokehouseproducts.com
DRY BRINING SALMON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO SMOKE SALMON (RUBS, BRINES & TIME) - EAT CURED MEAT
From eatcuredmeat.com
HOW TO SMOKE SALMON | DRY BRINE | HONEY BASTED - KITCHEN ...
From kitchenlaughter.com
ALASKAN SMOKED SALMON RECIPE - MAKING AN ALASKAN TREAT ...
From thealaskalife.com
DRY RUB FOR SMOKED SALMON RECIPE - LET’S DISCOVER HEALTHY ...
From cookingrank.com
DRY SMOKED SALMON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOT SMOKED SALMON, DRY OR WET CURE? - STEFAN'S GOURMET BLOG
From stefangourmet.com
DRY BRINE FOR SALMON | SMOKING MEAT FORUMS - THE BEST ...
From smokingmeatforums.com
DRY-BRINED SMOKED SALMON | RECIPE | SMOKED SALMON RECIPES ...
From pinterest.com
DRY-BRINING IS THE BEST WAY TO BRINE MEAT, POULTRY, AND MORE
From seriouseats.com
HOW TO DRY BRINE SALMON | BLUGLACIER - PRODUCER OF TOP ...
From bluglacier.com
SALMON - BRINE AND AIR DRY TODAY, SMOKE TOMORROW MORNING?
From forum.bradleysmoker.com
SALMON - DRY BRINE TOO LONG? | SMOKING MEAT FORUMS - THE ...
From smokingmeatforums.com
DRY CURE FOR SMOKED SALMON - PREVENTION IS BETTER THAN CURE
From medicinecontact.com
HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE - JETT'S ...
From jettskitchen.com
DRY BRINED SMOKED SALMON RECIPE
From crecipe.com
COLD SMOKED SALMON RECIPES BRINE – JUST EASY RECIPE
From justeasyrecipe.com
DRY-BRINED SMOKED SALMON RECIPE - FOOD NEWS
From foodnewsnews.com
BARBECUE-SPICED HOT-SMOKED SALMON RECIPE - FOOD & WINE
From foodandwine.com
BRINED AND SMOKED SALMON RECIPE - A UNIQUE COOKING METHOD
From kitchenatics.com
EASY BRINED SMOKED SALMON - LOW CARB BRINE RECIPE TOO ...
From mylifecookbook.com
DRY RUB SMOKED SALMON - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR ...
From smoker-cooking.com
COLD SMOKED SALMON RECIPES BRINE - SIMPLE CHEF RECIPE
From simplechefrecipe.com
HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE - FOOD NEWS
From foodnewsnews.com
[HOMEMADE] SMOKED SALMON : FOOD
From reddit.com
TRAEGER SMOKED SALMON - EASY DRY BRINED SALMON - A GRILL ...
From agrillforallseasons.com
COLD SMOKED SALMON RECIPES MAIN COURSE – JUST EASY RECIPE
From justeasyrecipe.com
SMOKED FISH BRINE RECIPE | BRADLEY SMOKERS | ELECTRIC ...
From bradleysmoker.com
You'll also love