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
QUICK HOT SMOKED SALMON
Provided by Food Network
Time 25m
Yield approximately 1 pound hot smok
Number Of Ingredients 5
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.
SALT AND PEPPER SALMON
Steps:
- Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
- Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
- Transfer the salmon to a platter and serve with the Smashed Potatoes.
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
FIRE AND ICE SMOKED SALMON
You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.
Provided by Diane Horn Talts
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 4h55m
Yield 10
Number Of Ingredients 7
Steps:
- In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 11.5 g, Cholesterol 107.3 mg, Fat 19.9 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4 g, Sodium 1506 mg, Sugar 10.8 g
SMOKED SALMON FILLET RECIPE BY TASTY
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
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
HOT-SMOKED SALMON
A very simple recipe for delicious smoked salmon. Also works with trout and loch trout. I first found it on www.outdoorcook.co.uk, but have modified it a bit through tips found in other recipes on food.com
Provided by sussexhomecook
Categories Scottish
Time 16h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. First you need to salt your fresh salmon fillet to extract some of the moisture. This will enable it to take on the smoky flavor more easily and cook safely. Cover the base of a dish with about 1cm of salt and place the fillet skin side down on the salt. Sprinkle some dry dill onto the fillet followed by a generous amount of salt making sure to cover the fish completely with more salt on the thicker parts. Leave it in a cool place for 2-3 hours.
- 2. Remove the fish from the now damp salt and wash it thoroughly in cold fresh water.
- 3. Place the fillet on a drying rack for at least an hour and preferably more.
- 4. Fill your smoker with beech, oak or fruit wood sawdust having soaked a hand full of the sawdust in Whiskey (don't use your best Hebredean single malt for this).
- 5. Place your fillet in the smoker and gently smoke for 12 hours. A brief hot smoke (about 60-80 degrees) of about 30 minutes followed by a long cold smoke (under 30 degrees C) works well. I used an insulated smoker like this one http://www.outdoorcook.co.uk/collections/smokers/products/professional-meat-fish-smoker , but there are loads of different types around and you may even be able to use your BBQ although insulation is important to maintain lower temperatures and an electric element or gas makes for easier use.
- 6. Remove the fillet and check it is cooked through before serving. It can be eaten in leafy salads, with boiled new potatoes, on bread, with pasta and all it needs is a bit of Lemon juice to bring it alive!
- 7. Enjoy.
Nutrition Facts : Calories 435.5, Fat 11, SaturatedFat 2, Cholesterol 115, Sodium 97083.4, Carbohydrate 0.1, Sugar 0.1, Protein 51.3
FRESHLY SALTED SALMON
This is raw fish, marinated in spices. For me this would be served especially at Christmas, but it's so nice there's no reason why not to eat it any time. Traditionally you do this with a whole salmon, but that's not always practical!
Provided by kolibri
Categories Lunch/Snacks
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Wipe the fillets with a paper towel, but don't rinse. Take out possible big bones that might be left.
- Place the fillets skin side down on a work surface. Sprinkle with salt, sugar, pepper and fresh dill.
- Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together. Wrap tightly in a plastic wrap.
- Put a small weight on top of the salmon and put in in the fridge for minimum of 24 hours, but preferably 2-3 days.
- Before serving, scrape off the seasoning and cut the fillets into thin slices.
- You can serve this with a slice of lemon, on some nice bread, with boiled potatoes, as an appetizer, as an evening snack. Or just eat it all by yourself. Delicious.
Nutrition Facts : Calories 95.4, Fat 2.2, SaturatedFat 0.4, Cholesterol 33.1, Sodium 3811.3, Carbohydrate 5.5, Fiber 0.2, Sugar 5, Protein 12.8
SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
More about "salted and smoked salmon fillet food"
SIMPLE SMOKED SALMON RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
Ratings 30Calories 172 per servingCategory Main
HOT SMOKED SALMON | RICARDO
From ricardocuisine.com
HOT SMOKED SALMON RECIPE - ALL THINGS BARBECUE
From atbbq.com
10 BEST CONDIMENTS FOR SMOKED SALMON RECIPES - YUMMLY
From yummly.com
HOW TO MAKE COLD SMOKED SALMON - ALL THINGS BARBECUE
From atbbq.com
BEST HOMEMADE SMOKED SALMON RECIPE | SALT AND VANILLA
From saltvanilla.com
HOMEMADE CURED SMOKED SALMON - THE COOK'S COOK
From thecookscook.com
SMOKED SALMON BRINE – EASY RECIPE - GRILL MASTER UNIVERSITY
From blog.cavetools.com
34 BEST GRILLED & SMOKED SALMON RECIPES - TRAEGER GRILLS
From traeger.com
SMOKED SALMON PLATTER, USING SMOKED SALMON FILLET
From highlandsranchfoodie.com
EASY SMOKED SALMON RECIPE - OLGA IN THE KITCHEN
From olgainthekitchen.com
HOW TO REMEDY SALTY SMOKED SALMON | EHOW
From ehow.com
BEST CURED AND SMOKED SALMON RECIPES | FOOD NETWORK …
From foodnetwork.ca
BEST SMOKED SALMON RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SMOKED SWEET SALMON RECIPE - MASTERBUILT
From masterbuilt.com
HOW TO FILLET A SALMON AND PREPARE IT FOR SMOKED SALMON
From smokehouseproducts.com
HOT-SMOKED SALMON SALAD | GORDON FOOD SERVICE CANADA
From gfs.ca
EASY SMOKED SALMON RECIPE - THE ROASTED ROOT
From theroastedroot.net
10 BEST SMOKED SALMON DINNER RECIPES | YUMMLY
From yummly.com
SMOKED SALMON BURNT ENDS - OVER THE FIRE COOKING
From overthefirecooking.com
LEMON PEPPER SMOKED SALMON - TRAEGER GRILLED HOT SALMON RECIPE
From orwhateveryoudo.com
ORIGINAL SMOKED SALMON RECIPE - SMOKEHOUSE PRODUCTS
From smokehouseproducts.com
9 BEST SMOKED SALMON RECIPES ON A PELLET GRILL - CHEFS MAGNET
From chefsmagnet.com
20 SENSATIONAL SMOKED SALMON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HONEY SMOKED SALMON - A HOW-TO GUIDE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
HOW TO SMOKE SALMON - SMOKED SALMON RECIPE | HANK SHAW
From honest-food.net
BEST SMOKED SALMON ON PELLET GRILL - WINDING CREEK RANCH
From windingcreekranch.org
SMOKED SALMON CANDY RECIPE | TRAEGER GRILLS
From traeger.com
HOW TO MAKE SMOKED SALMON - ALL WAYS DELICIOUS
From allwaysdelicious.com
SMOKED SALMON: NUTRITION, HOW IT'S MADE, AND MORE
From healthline.com
COLD SMOKED SALMON RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
EASY DRY BRINED SALMON - A GRILL FOR ALL SEASONS
From agrillforallseasons.com
HOT SMOKED SALMON - QUICK, NO BRINE RECIPE - THE HEDGECOMBERS
From hedgecombers.com
EASY AND TENDER SMOKED SALMON (RECIPE AND VIDEO) - VINDULGE
From vindulge.com
SALTED POLLOCK FILLET - VIMA FOODS
From vimafoods.com
SMOKED SALMON FILLETS RECIPES – GET EBOOK FOOD VIDEOS
From woolworths.eu.org
30 DELICIOUS SMOKED SALMON RECIPES - A FOOD LOVER'S …
From afoodloverskitchen.com
PAN SMOKED SALMON FILLETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love