Easy And Tender Smoked Salmon Fillet Food

EASY AND TENDER SMOKED SALMON FILLET

Easy and Tender Smoked Salmon Fillet image

Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.

Provided by Mary Cressler | Vindulge

Categories Entree

Time 1h15m

Number Of Ingredients 4

Ingredients

1 ½ pounds salmon fillet, pin bones removed ((we used Copper River Salmon))
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon fresh ground pepper

Steps:

Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).
Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper.
Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F). If you don't have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.
Remove from smoker and let sit for 10 minutes. Slice and serve.

Nutrition Facts : Calories 322 kcal, Carbohydrate 1 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 599 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

SMOKED SALMON FILLET RECIPE BY TASTY

Smoked Salmon Fillet Recipe by Tasty image

Here's what you need: hickory wood chip, water, salmon fillet, old bay seasoning

Provided by Greg Perez

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 cup hickory wood chip
2 cups water
8 oz salmon fillet
old bay seasoning, to taste

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!

Nutrition Facts : Calories 465 calories, Carbohydrate 0 grams, Fat 29 grams, Fiber 0 grams, Protein 44 grams, Sugar 0 grams

EASY SMOKED SALMON

Easy Smoked Salmon image

A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. -Norma Fell, Boyne City, Michigan

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 6

Ingredients

1 salmon fillet (about 2 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1/2 teaspoon pepper
1 to 2 tablespoons liquid smoke
Optional: Capers and lemon slices

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.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 324mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

QUICK HOT SMOKED SALMON

Quick Hot Smoked Salmon image

Provided by Food Network

Time 25m

Yield approximately 1 pound hot smok

Number Of Ingredients 5

Ingredients

1 pound salmon fillet, all bones removed
1 teaspoon sea salt
1 teaspoon ground black pepper
3 tablespoons dark brown sugar
Grilling wood chips, soaked

Steps:

This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down. Just add the wood chips to the hot coals and place the seasoned fish on the grill which has been oiled. Place the fish not directly over the fire but rather cook over indirect heat to hot smoke efficiently. Pull the cover down and cooksmoke to desired doneness.
For indoor cooking preheat the oven to 325 degrees and open windows wide.
Place the soaked chips in the bottom of a heavy duty roasting pan.
Season the fish with the salt, pepper and sugar. Put the fish, skin side down, on a roasting rack and place the rack into the pan with the chips on the bottom. Cover the pan tightly with aluminum foil. Place the pan over the direct heat of the stove top and heat until the chips begin to emit a woodsy odor. Put the covered pan into the oven and hot smoke until done about 20 minutes.
Serve with roasted new potatoes and creme fraiche and chives.

SALTED AND SMOKED SALMON FILLET

Salted and Smoked Salmon Fillet image

Provided by Molly O'Neill

Categories appetizer, main course

Time 50m

Yield Six servings

Number Of Ingredients 5

Ingredients

1/4 cup kosher salt
1/4 cup sugar
1/2 teaspoon coarsely ground black pepper
2 3/4-pound pieces of salmon fillet, approximately the same size
1 tablespoon wood chips

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.

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