HOW TO MAKE GRAVLAX
This homemade lox recipe is made with salmon fillet, brine, and water. It is a simple and delicious salmon recipe that can be enjoyed over a bagel, on salad, or snacked on.
Provided by Marina | Let the Baking Begin
Categories Side Dish
Time P1DT5m
Number Of Ingredients 4
Steps:
- Rinse fish fillet under running water, pat dry with paper towel.
- Sprinkle with coarse salt both sides of the fillet, pressing the salt into the fish.
- Mix liquid smoke & water. Pour on top of the fish.
- Allow the fish to cure in the fridge, overnight (24 hours). Depending on the thickness of your fish it might take more or less time.
- Rinse excess salt. Pat dry with paper towel. Slice thinly & serve.
- Store in closed container, refrigerated, for up to a week.
Nutrition Facts : Calories 215 kcal, Protein 30 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 9502 mg, ServingSize 1 serving
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 CANDY
This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish like mackinaw (lake trout), Dolly Varden, big rainbows or cutthroats, char or really any large, fatty fish you can cut into strips. I bet tuna belly would be good for this.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 5h
Number Of Ingredients 4
Steps:
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
Nutrition Facts : Calories 164 kcal, Carbohydrate 9 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 41 mg, Sugar 8 g, ServingSize 1 serving
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.
HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE
Steps:
- In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.
- Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.
- Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.
- Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon.
- Place salmon (skin side down) on top of dry brine.
- Pour about 1/2 cup dry brine on top of salmon and spread evenly.
- Place the other salmon filet on top of the dry brine (skin side up). Then put the rest of the dry brine on top and distribute evenly.
- Fold over plastic wrap and close ends tightly.
- Then fold over foil tightly and place salmon in the refrigerator for 6 hours. To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.
- Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt. It's best to run under the water for a good 2-3 minutes making sure all salt is removed.
APPLE CIDER CURED SMOKED SALMON
Make and share this Apple Cider Cured Smoked Salmon recipe from Food.com.
Provided by Sharon123
Categories Apple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make brine:
- In a saucepan, combine the brown sugar, salt and apple cider; bring to a boil. Add remaining brine ingredients, remove from the heat and cool. The brine can be made 2 to 3 days in advance and kept in the refrigerator.
- Place the salmon fillets in the liquid brine for at least 6 hours up to overnight(making sure it's submerged), refrigerated. Remove the salmon from the brine and place uncovered, on a wire rack set in a shallow baking pan(or a cookie sheet). Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
- To smoke salmon:.
- In an outdoor grill, make a small fire using mesquite charcoal or briquettes. When the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8" to 12" above the smoking wood and place the salmon fillets on the grate.
- Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in about 30 minutes if the heat is low, about 300* to 350*F., while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill and enjoy!
Nutrition Facts : Calories 304.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 41.3, Sodium 7149, Carbohydrate 54.4, Fiber 0.4, Sugar 53, Protein 16
SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
Steps:
- Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
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- Mix the grated zest and coriander with the salt and sugar in a non-reactive dish, like Pyrex. The more snugly it all fits in the dish with the salmon, the better.
- In a hot, dry pan toast the white peppercorns, until they exude their aroma, about 3 minutes. Put them on the counter or a cutting board, and using another heavy bottomed pan crush the toasted peppercorns. You could also use a mortar and pestle. Then add the cracked peppercorns to the salt mixture.
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5/5 (4)Estimated Reading Time 8 mins
- Remove pin bones: Run fingers down the top of the salmon fillet and remove any pin bones with tweezers or pliers if you encounter any sharp ends.
- Preheat oven to 200F with the baking rack in the middle. In a large bowl combine 4 cups of smoking pellets (Apple and Alder pellets in 1:1 ratio is best) and 3 cups of hot water. Allow the water to be completely absorbed, tossing and breaking the pellet as needed to help absorption. Then, transfer to a rimmed baking sheet. Spread the sawdust into an even layer and dry in the oven for about 4 hours, stirring occasionally until completely dry.
CURED SALMON - ANOTHERFOODBLOGGER
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4.9/5 (16)Total Time 15 minsCategory Breakfast, Brunch, Dinner, LunchCalories 51 per serving
- Crush the juniper, coriander & black pepper together using either a pestle & mortar or spice blender.
- Mix all the ingredients together (except salmon) and combine well with your hands - USE A GLOVE
- Layer (minimum) 4 sheets of cling film on a flat surface and place 1/2 the beetroot mix onto it. Place salmon on top of beetroot mix and place other half of mix on salmon so that it is completely covered. Wrap with cling film and place on a baking tray
- Place in the fridge - bottom shelf is best in case there is any spillage! And place another baking tray on top and weigh it down. I used a couple blocks of butter that were in the fridge. Cans will work well too!
MAPLE-CURED AND SMOKED SALMON RECIPE - BARBECUEBIBLE.COM
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Estimated Reading Time 2 mins
- Make the cure: Place the maple sugar, salt, pepper, and lemon zest in a mixing bowl and mix well, breaking up any lumps in the sugar with your fingers.
- Run your fingers over the salmon and pull out any pin bones that you find with needle-nose pliers or kitchen tweezers. Spread 1/3 of the rub on a rimmed baking sheet or baking dish in the shape of and a little larger than the salmon fillet.
- Unwrap the fish and rinse all the cure off under cold running water. Blot the salmon dry with paper towels. Let dry, uncovered, on a wire rack set on a rimmed baking sheet in the refrigerator for up to 2 hours, or until the surface of the salmon feels slightly tacky.
- Set up your smoker following the manufacturer’s instructions and preheat to 250 degrees. Brush and oil the cooking grate.
- Place the fish skin side down in the smoker. Smoke the fish until just cooked through, about 40 minutes. To test for doneness, press it with your finger—the flesh will break into clean flakes.
- Remove the fish from the smoker and let the fish cool to room temperature, then refrigerate, wrapped in plastic wrap, until serving. Serve with any or all of the suggested accompaniements.
HOW TO SMOKE SALMON (RUBS, BRINES & TIME) | EAT CURED …
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- Brine or Salt dry Cure the Salmon. You know that salmon is not a uniform even shape, so if you are smoking a whole fillet the dry salting can be less toward the tapered end.
- Place Salmon Covered in the Fridge for at least 4 Hours. Based on the brining method above, 4 to 5 hours will be enough to cure the salmon so it is ready for drying.
- Wash Off the Salt Cure. Now, some folks I have heard use white wine to wash the salmon fillet. I find this too much. Did it once, didn’t find any change in flavor after the smoking was done.
- Dry the Fish to Form the Pellicle. I find it best to place uncovered in the fridge, on a rack is the ideal method I think. On cooler winter days, I have hung fillets in breezy shed which have some air flow.
- Remove Once Fish Flakes or Target Temperature has Been Reached. Time & Temperature. As a guide, I will use between 140-180°F / 60-82°C for 1.5 to 3 hours.
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