STOVETOP SMOKER SALMON
Based on the cooking guide that came with my stovetop smoker...this makes the easiest & most wonderfully moist & flavofull salmon in just a short time!!!
Provided by Ackman
Categories < 60 Mins
Time 45m
Yield 1-2 filets, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- FOLLOW MANUFACTURER'S INSTRUCTIONS FOR YOUR SMOKER or do the follwing:.
- Place the Alder chips in a small pile in the center of the smoker base.
- Line the drip pan with heavy foil for easy clean-up & place pan on top of the wood chips.
- Lightly spray the cooking rack with cooking spary & place in drip pan.
- Rinse the salmon under cold water & pat dry dry with paper towel.
- Brush olive oil on top of the salmon.
- Sprinkle desired amount of seasoning on top.
- Place salmon on cooking rack -- if more than one filet, be sure there's plenty of space between so the smoke can circulate.
- Close the smoker lid tightly & place on preheated burner.
- Cook on MEDIUM heat (or a little lower) for 25-30 minutes.
- Remove from heat & carefully open the lid.
- Check for doneness -- salmon should be opaque & flake easily when touched with a fork.
- ENJOY!
Nutrition Facts : Calories 263.8, Fat 7.8, SaturatedFat 1.3, Cholesterol 118.2, Sodium 152.3, Protein 45.3
STOVE TOP SMOKED SALMON
Steps:
- Gather the ingredients.
- Remove the pin bones from the salmon.
- In a small bowl, combine the brown sugar, salt, and pepper. Spread 1/3 of the mixture evenly on the bottom of a large baking pan.
- Place the salmon on top and cover with remaining sugar-salt mixture.
- Cover and chill for at least 4 hours and up to overnight.
- Put wood chips in a large bowl, cover with water, and let soak at least 30 minutes. Drain, being careful to catch any wood bits from going down drain and clogging the pipes or messing with the disposal.
- Put soaked wood chips in a wok or roasting pan. Lightly grease a rack with the vegetable oil and set it over the wood chips. Rinse the cure from the salmon under cold water and pat dry.
- Put the salmon, skin-side-down, on the rack.
- Heat pan on high heat until the chips start to smoke. Reduce heat to low and cover pan with several layers of foil and seal very tightly to keep the smoke inside the pan. Cook undisturbed for 30 minutes.
- Turn off the heat and let salmon cool in the sealed smoky pan. When the pan is cool enough to touch, unwrap the salmon. Serve salmon warm, at room temperature, or chilled.
Nutrition Facts : Calories 196 kcal, Carbohydrate 8 g, Cholesterol 48 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 g, Sodium 2406 mg, Sugar 7 g, Fat 10 g, ServingSize 2 pounds salmon (12 servings), UnsaturatedFat 0 g
STOVE TOP SMOKER BRINED SALMON
This is not a difficult recipe to make, but it does require some advanced planning. You may wish to brine the fish the night before serving, setting it out to dry just before bed, and smoke it upon awakening. Brining and drying the fish prior to cooking creates a protective "skin" (or pellicle) on the outer surface of the fish. This film helps to hold in the moisture and provides a concentration of flavors from the brine. The brine basically consists of 4 cups liquid, usually water; a generous quantity of salt, usually some form of sugar, and additional ingredients to flavor the brine. If you have a larger quantity of fish, just make additional brine. Throw brine away after use. Select your brine, or make up your own, using the proportions suggested
Provided by TxGriffLover
Categories Low Cholesterol
Time 8h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours.
- Gently rinse the fish under slow running water, removing some of the brine. Remove the lid from your smoker. Tilt the rack into the smoker, using the legs of the rack to rest against the lip of the smoker. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4-8 hours.
- Prepare your smoker using the chips of your choice, about 1/4-1/3 cup total. Start smoker on high, and when light wisps of white smoke begin to rise, turn heat down to low and cover. Smoke over very low heat. This may take 1.5-2 hours. Check occasionally. Fish should appear opaque and lighter in color.
- This may be served warm or cold, or at room temperature. If you cool it prior to serving, the skin is easily removed.
- Easy Green Mayonnaise: 1 cup mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled.
- 1/4 cup fresh herb of your choice (dill, tarragon, etc.) -- Combine the ingredients in a blender or food processor, process until well blended. Serve with smoked salmon.
Nutrition Facts : Calories 490.7, Fat 7.8, SaturatedFat 1.6, Cholesterol 78.8, Sodium 14579.5, Carbohydrate 78.6, Fiber 8.9, Sugar 49.5, Protein 38.5
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
STOVE TOP SMOKER SALMON FILLETS AND STEAKS
From the cookbook "Smokin". Serve the smoked salmon with just about anything from tender green vegetables seasoned with butter and toasted almond to a nice green salad. Use alder, cherry or maple wood chips.
Provided by TxGriffLover
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the smoker with wood chips.
- Place steaks on rack, and season with salt & pepper.
- Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
- Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Nutrition Facts : Calories 183.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 59, Sodium 277.1, Carbohydrate 0.1, Protein 19.9
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