Smoked Salmon Fillet Recipes

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.

Steps:

• Stir first 4 ingredients in large bowl until both sugars dissolve.
• Add salmon, skin side up, to brine, pressing to submerge.
• Cover and refrigerate overnight.
• Remove salmon from brine; discard brine.
• Rinse salmon under cold water.
• Place salmon, skin side down, on rack.
• Let stand until top is dry to touch (do not pat dry), about 1 hour.
• Prepare barbecue (medium-low heat).
• Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides.
• Place 3 cups smoke chips on foil rectangle.
• Set atop coals 5 minutes before grilling salmon.
• Position barbecue rack at least 6 inches above briquettes.
• Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
• Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides.
• Using skewer, pierce 6 holes evenly over bottom of rectangle.
• Arrange salmon, skin side down, on rectangle.
• Place salmon on foil on grill.
• Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
• Remove salmon from foil, leaving skin on foil.
• Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.).

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
• Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
• Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
• Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
• Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

Steps:

• Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.

Steps:

• In a large bowl, mix all brine ingredients thoroughly.
• In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
• Rinse thoroughly after brining.
• Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
• Lay salmon fillets on smoker rack skin side down.
• Cook in smoker at 165°F for 3-5 hours.
• Cooking time will depend on the thickness of your fillets.

Steps:

• In a medium bowl, soak the wood chips in the water for 2-3 hours.
• Drain the chips and transfer to a medium cast iron pan.
• Place a piece of parchment paper over the wood chips.
• Season the salmon with Old Bay Seasoning.
• Place the salmon on top of the parchment paper and cover the pan with aluminum foil.
• Cook over medium-high heat for 10-12 minutes, until an instant read thermometer inserted in the center of the fish reads 145˚F (63˚C).
• Enjoy!

Steps:

• Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
• Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
• Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin side down, on rectangle. Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
• Remove salmon from foil, leaving skin on foil. Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

Steps:

• Combine the salt, sugar and pepper in a small dish. Cut 4 diagonal slits through the skin of each piece of salmon. Rub the salt mixture into the skin and then into the flesh side of each salmon fillet.
• Arrange the fillets on top of each other, so the skin sides face out. Wrap tightly in 2 layers of plastic wrap. Place in a dish and set in the refrigerator. Weight with cans of food or other heavy objects. Refrigerate at least 24 hours and up to 48 hours.
• Place the wood chips in the bottom of a stovetop smoker and place the salmon on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and cook until the salmon is nearly cooked through, about 45 minutes. Cut into slices and serve immediately.