Smoked Salmon Recipes
SMOKED SALMON
One of my husband's favorite things to cook is smoked salmon. This is our favorite, it is a very moist smoked salmon. Start soaking the wood chips while the salmon brines. Plan ahead by 2 hours. My kids love this, go figure!
Provided by MommyMakes
Categories Very Low Carbs
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.
- Soak the wood chips in water for 1 hour. Drain well.
- Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat. Place half of wood chips on hot coals.
- Remove salmon from bag and discard brine. Pat salmon dry with paper towels. Place salmon, skin side down, on grill rack coated with cooking spray over unheated side. Close lid and grill 10 minutes.
- Place remaining wood chips on hot coals, close lid, and grill 15 minutes or until fish flakes easily when tested with a fork, (usually takes more like 30 for us).
- Sprinkle with black pepper and serve.
Nutrition Facts : Calories 273.1, Fat 7.6, SaturatedFat 1.4, Cholesterol 78.4, Sodium 14552.6, Carbohydrate 14, Fiber 0.3, Sugar 12.6, Protein 35.7
SMOKED SALMON
My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.
Provided by LadyYager
Categories Lunch/Snacks
Time 3h10m
Yield 4 Fillets
Number Of Ingredients 10
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.
Nutrition Facts : Calories 635.3, Fat 15.2, SaturatedFat 2.8, Cholesterol 156.9, Sodium 10731.1, Carbohydrate 26.9, Fiber 1.3, Sugar 19.7, Protein 85.2
SMOKED SALMON SMøRREBRøD
Provided by Nicolaus Balla
Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For horseradish sour cream:
- Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
- For assembly:
- Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
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- Hot Smoked Salmon, Soba and Asian Greens Salad. Dress up a lunch salad with a fillet of hot smoked salmon. Through the smoking process, the fillet becomes fully cooked (versus just cured) and achieves a maple-y, woodsy, and, yes, smoky flavor.
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- Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
- You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
- Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
SIMPLE SMOKED SALMON RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
- Place the salmon filet skin side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.
- Set up your smoker for indirect cooking with a water bath and pre-heat according to the manufacturer's instructions to 225° F.
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#time-to-make #course #main-ingredient #preparation #occasion #healthy #lunch #snacks #seafood #dinner-party #finger-food #low-fat #salmon #fish #smoker #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something #freshwater-fish #trout #saltwater-fish #to-go #camping #equipment #grilling #presentation #served-cold #4-hours-or-less
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