Molasses Smoked Salmon Food

FIRECRACKER SALMON WITH SPICY MOLASSES

Steps:

• Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth.
• Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more.
• Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish.
• Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.

MOLASSES SMOKED SALMON

Steps:

• Cut fillets into 1 inch wide strips.
• Prepare brine solution and place in a non-metallic container.
• Add salmon strips to brine and refrigerate for 4 to 6 hours.
• Rinse fish in cold water and refrigerate overnight to dry.
• Spray smoker racks with cooking spray (PAM). Fasten foil under racks to prevent dripping.
• Place salmon on racks leaving room between strips. Smoke for 4 to 5 hours rotating racks top to bottom half way through the process.

SOY MOLASSES SALMON

Steps:

• Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.
• Heat a large skillet over medium-high heat and add the canola oil. Add the salmon skin-side down and cook until the skin is brown and crispy, 2 to 3 minutes. Sprinkle the salmon with salt and pepper and drizzle with a little of the sauce, then flip and cook until the salmon is about medium, another minute or two. Depending on the thickness of salmon, you may need more or less time.
• Allow the salmon to rest for 3 to 5 minutes. Drizzle with more sauce before serving and sprinkle with sesame seeds.

SMOKED SALMON

Steps:

• Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
• Preheat a smoker to 250 degrees F with hickory chips.
• Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
• Serve with freshly squeezed lemon just before serving.

BROWN SUGAR-GLAZED SALMON

Steps:

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.