ALDER PLANK SMOKED SALMON
This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten!
Provided by Smokin' Ron
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10h15m
Yield 10
Number Of Ingredients 5
Steps:
- Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
- Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
- Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
- Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
- During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 2.8 g, Cholesterol 60.6 mg, Fat 8 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.7 g, Sodium 173.5 mg, Sugar 2.7 g
ALDER-PLANKED SALMON WITH EGG SAUCE
Be sure to buy untreated cedar or alder planks. Soak the planks thoroughly in water so that you don't run the risk of a flare-up in the oven.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 500 degrees F.
- In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
- Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
- Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
- Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
- Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
- Turn on the oven broiler.
- Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
- Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.
CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL
Steps:
- Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
- When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
- Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 1.1 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 0.2 g, Protein 29.2 g, SaturatedFat 4.7 g, Sodium 662.5 mg
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
STEEPED SALMON WITH CHIVE AND DILL SAUCE
Pink salmon topped with a no-cook white sauce flecked with green herbs and surrounded with thin sliced cucumber. The gentle steeping preserves the flavor, texture and appearance of the salmon without heating up your kitchen. Fresh chives and dill in a creamy sauce add a divine flavor to the dish. The salmon can be served hot, cold or at room temperature.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fish: Place fish in a large shallow pan with a tight fitting cover.
- Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
- To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
- Remove the pan from the heat, add the fillets and cover pan tightly.
- Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
- Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
- Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
- To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.
Nutrition Facts : Calories 280.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 79.5, Sodium 424.8, Carbohydrate 12.5, Fiber 2, Sugar 6, Protein 31.3
GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS
Make and share this Grilled Salmon With Chive and Dill Sauce and Cucumbers recipe from Food.com.
Provided by Lorac
Categories Spring
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to 400°F.
- Coat a fish basket with non-stick spray.
- Sauce: Place ingredients in a bowl and stir to combine.
- Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
- Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
- Squeeze a bit of lemon juice on each fillet.
- Garnish: Thin slice cucumber.
- To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.
ALDER-PLANKED SALMON WITH EGG SAUCE
Be sure to buy untreated cedar or alder planks. Soak the planks thoroughly in water so that you don't run the risk of a flare-up in the oven.
Provided by Michael Chiarello : Cooking Channel
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 500 degrees F.
- In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
- Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
- Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
- Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
- Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
- Turn on the oven broiler.
- Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
- Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.
CEDAR PLANK SALMON RECIPE WITH CREAMY DILL SAUCE
A summer staple, learn how to make cedar plank salmon with creamy dill sauce on the grill. Top with fresh slices of lemon and serve with your favorite grilled vegetables.
Provided by Samantha Ferraro
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Soak cedar planks in water for at least 2 hours. This will prevent any burning of the wood.
- To make the sauce, add together the sour cream, yogurt, garlic, Dijon, lemon zest and juice, dill and season with salt and pepper. Mix well and adjust seasoning.
- When planks are done soaking, place salmon filets on top, skin side down and season with salt and pepper.
- Reserve about 1/2 cup of yogurt sauce and spoon the rest of the sauce over salmon. Top with additional lemon slices and extra fresh dill.
- Place planked salmon on heated grill over medium heat and cook for about 10-12 minutes, depending how thick salmon is. The edges of the planks will slightly char and salmon should be tender in the middle.
SALMON WITH DILL SAUCE
Serve salmon with dill sauce made with lemon zest and chive & onion cream cheese spread. Our Salmon with Dill Sauce is always a great dinnertime bet for seafood and land-lovers alike.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook cream cheese spread and milk in large skillet on medium heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk.
- Stir in leeks. Top with fish; cook on medium-low heat 5 min.
- Remove fish from skillet. (Fish will not be done.) Add peas and lemon zest to sauce in skillet; mix well. Top with fish; cover. Cook 3 min. or until fish flakes easily with fork and leeks are tender. Sprinkle with dill.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
PLANKED SALMON WITH CUCUMBER-DILL SAUCE
Cedar plank salmon topped with cucumber dill sauce is a guaranteed hit. Grilled to perfection with a sweet smoked cedar taste, this flaky salmon dish could only get better with some tangy dill sauce. Topped with a yogurt based, cucumber dill sauce with a touch of horseradish, it's the perfect tangy meal all summer long.
Provided by BHG Test Kitchen
Time 10m
Number Of Ingredients 11
Steps:
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish, skin side down, in a shallow dish. For rub, in a small bowl stir together brown sugar, salt, and black pepper. Sprinkle rub evenly over salmon; rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours.
- Wet both sides of a cedar grill plank under running water.
- For a charcoal grill, arrange medium-hot coals around edge of grill. Place fish, skin side down, on cedar grill plank. Carefully place plank in center of grill rack. Cover and grill for 18 to 22 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over the burner that is turned off. Grill as directed.)
- To serve, cut salmon into four to six pieces. Slide a spatula between the fish and skin to release pieces from plank. Serve with Cucumber-Dill Sauce. Cucumber-Dill Sauce
- In a small bowl stir together finely chopped cucumber, yogurt, mayonnaise, dill, and horseradish. Cover and chill up to 4 hours.
Nutrition Facts : Calories 314 kcal, Carbohydrate 5 g, Cholesterol 96 mg, Protein 35 g, SaturatedFat 4 g, Sodium 757 mg, Sugar 5 g, Fat 17 g, UnsaturatedFat 11 g
ALDER PLANKED BRINED SALMON WITH CREAMY DILL-CHIVE SAUCE
Steps:
- In medium bowl, combine brine ingredients and stir until salt dissolves. Set aside. Remove any pin bones from salmon. Place fish, skin side up, in a shallow, rectangular glass or stainless steel marinating dish. Pour brine over fish to completely cover. Refrigerate 2 to 3 hours. Remove salmon from brine; rinse and pat dry with paper towels. Prepare plank according to instructions. Place salmon on the plank in the barbecue, close the lid, and cook to an internal temperature of 125°F or approximately 15 to 18 minutes. The salmon will be properly cooked when it takes on a bronzed finish from salmon fat rising to the surface and its center is a light red when probed with a fork. Note that the salmon will naturally continue cooking on the plank when it's removed from the grill, so remove it sooner that you might than when cooking fish in the oven. To prepare Dill-Chive Sauce, combine all ingredients in small bowl and blend thoroughly. If desired, thin sauce with cold water. Cover sauce and refrigerate until ready to serve.
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- Generously brush the skin side of the fish with olive oil. Generously season both sides with salt and pepper. Place the salmon, skin side down, on the cedar plank.
- Make the glaze, in a bowl, mix the mayonnaise with the mustard, dill, sugar and lemon zest. Season with the salt and pepper to taste.
- Spread the glaze evenly over the salmon. Place the plank on the grill away from the heat. Cover the grill and indirect grill the salmon until cooked, 15 to 20 minutes.
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