Cold Smoked And Grilled Salmon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COLD SMOKED AND GRILLED SALMON



Cold Smoked and Grilled Salmon image

Provided by Food Network

Categories     main-dish

Time 10h30m

Number Of Ingredients 30

16 cups water, warm
1 1/2 pounds brown sugar
1/2 pound kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup soy sauce
1 cup corn, fresh or frozen
1/2 cup jicama, diced
1/2 cup cucumber, diced
1/2 red pepper, diced
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
1/2 cup red onion, diced
3 tablespoons cilantro, chopped
Cumin
Coriander
Lime juice
Rice vinegar
Olive oil
Salt and white pepper
Jalapeno, minced
2 cups ricotta cheese
4 eggs
2 tablespoons Parmesan cheese
2/3 cups flour
1/2 cup green chilies, chopped
1/4 teaspoon salt
White pepper, to taste
2 1/2 cups panko
4 egg whites whipped

Steps:

  • Whisk together all ingredients.
  • Thaw corn kernels, if using, and drain. Dice all ingredients to size of corn kernels.
  • Process all ingredients except panko and egg whites. Place into large bowl, then fold in panko, then slowly fold in egg whites in 2 separate actions. Make sure to fold and not stir or whip.
  • Cilantro Citrus Sauce: 1/2 bunch cilantro, chopped 1/2 lime, zest 1/2 lemon, zest 1/2 orange, zest 1 orange, juiced 1 lime, juiced 1 tablespoon shallots 1/2 tablespoon garlic 1/2 cup white wine 4 tablespoons butter Salt and pepper, to taste
  • Mix cilantro, zests, juices, shallots and garlic. Saute cilantro mixture, deglaze with wine, reduce. Add butter adjust with salt and pepper.
  • 4 (8-ounce) salmon fillets
  • Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine.
  • Day Two: Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill. Prepare summer corn salsa refrigerate until served. Prepare Chile Dumpling batter and refrigerate.
  • Preparation: Preheat BBQ grill to hot fire. Warm corn salsa to room temperature. Set-up steamer on stovetop, bring water to a simmer. Prepare cilantro citrus sauce and keep in warm location. Scoop 12 (2-ounce) portions of dumpling mix into steamer. Cover and cook 8 to 10 minutes.
  • While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness).
  • Final Assembly: Place 3 dumplings on each plate. Spoon corn salsa between dumplings. Place grilled salmon atop dumplings. Drizzle salmon and plate with citrus sauce.

More about "cold smoked and grilled salmon recipes"

SMOKED SALMON ON THE GRILL RECIPE
smoked-salmon-on-the-grill image
2013-03-08 Remove the salmon from its sugar-salt mixture and rinse off the fish. Pat it dry and set it skin-side down on the cool side of the grill (on the …
From thespruceeats.com
Ratings 74
Calories 186 per serving
Category Appetizer, Brunch, Dinner, Lunch


COLD SMOKED SALMON RECIPE - BARBECUEBIBLE.COM
cold-smoked-salmon-recipe-barbecuebiblecom image
Step 1: Run your fingers over the flesh side of the salmon fillets, feeling for the sharp ends of pin bones. Pull out... Step 2: Make the cure: Combine the salt and brown sugar in a mixing bowl and mix with your fingers. Spread 1/3 of the...
From barbecuebible.com


MAKING COLD SMOKED SALMON THAT'S PERFECT FOR SUNDAY …
making-cold-smoked-salmon-thats-perfect-for-sunday image
Simmer for five minutes, cover the pan, and then cool to room temperature. Try to float an egg in the brine. If it doesn't float, mix in another 1/4 cup of salt. Test again with the egg. Again, if it doesn't float, add another 1/4 cup of salt. …
From smoker-cooking.com


GRILL-SMOKED SALMON RECIPE - THE SPRUCE EATS
grill-smoked-salmon-recipe-the-spruce-eats image
2019-10-13 This recipe works particularly well with a charcoal grill. When grill is ready, gently place salmon fillets over the unheated part (indirect) of the grill. Keep the grill on low heat. You can add soaked mesquite chips for an extra …
From thespruceeats.com


HOW TO COLD SMOKE SALMON [10 EASY TIPS & BEST RECIPE]
how-to-cold-smoke-salmon-10-easy-tips-best image
2022-03-23 How to smoke salmon. Pre-heat your smoker and remove your salmon from the dish, and rinse off any excess brine under a cold tap. When your smoker is at our target temperature of 80°F (27°F) open up the door and …
From theonlinegrill.com


SCOTCH COLD SMOKED SALMON RECIPE: QUICK & EASY
scotch-cold-smoked-salmon-recipe-quick-easy image
Step 2 - Morning Of Day 2. Remove each fillet from its paper wrapping and weigh one. Apply the formula of 2 teaspoons of salt for every 450g (1 lb) weight of fish and rub this salt into the salmon fillet. Take care to apply all over the exposed …
From barbecue-smoker-recipes.com


COLD SMOKED SALMON - THE SIMPLE WAY TO COOK - GRILL MASTER …
Once the salmon has been brined, rinse it with fresh, cold water to remove extra salt. Next, mix brown sugar and salt to create the cure. Spread ⅓ of the cure mixture all over a glass pan and place the salmon on top. Place the remaining cure all over the top and sides of the salmon, covering it completely.
From grillmasteruniversity.com


QUICK SMOKED SALMON RECIPES TRAEGER - MISTI DEHART
2022-06-30 Smoke the salmon on the Traeger Place the salmon directly on the grill grates of your Traeger and smoke for 15-2 hours time can vary depending on the size until the internal temperature reaches 140F see the notes section on wild-caught vs farm-raised salmon and cooking temperatures for more info on final temp.
From mistidehart.blogspot.com


34 BEST GRILLED & SMOKED SALMON RECIPES - TRAEGER GRILLS
Grilled Salmon Steaks with BBQ Corn Salad Salmon with Balsamic Glaze Grilled Sriracha Salmon with Avocado Pineapple Salsa Honey Balsamic Salmon Smoked Salmon Salad With Dill & New Potatoes BBQ Roasted Salmon Smoked Salmon Red Curry Salmon with Avocado Creme Smoked Salt Cured Lox Sweet & Spicy Sriracha Salmon Citrus Salmon Smoked …
From traeger.com


9 BEST SMOKED SALMON RECIPES ON A PELLET GRILL - CHEFS MAGNET
Preheat your pellet grill or gas grill to 400°F. Begin by grilling the salmon skin side up for about 5 minutes. Once the salmon isn’t sticking to the grates, flip it over and cook for another 5 minutes. Now brush the salmon with the glaze and check its temperature.
From chefsmagnet.com


HOMEMADE COLD SMOKED SALMON - THERESCIPES.INFO
The difference between cold-smoked salmon and warm-smoked salmon is the way the fish is treated prior to smoking. Cold-smoked salmon is seasoned with a cure or dry brine. A cure is typically a mixture of dry seasonings consisting of salt, sugar, and dried or fresh herbs. The dry brine will pull moisture from the salmon and make the flesh firmer.
From therecipes.info


HOW TO MAKE SMOKED SALMON AT HOME | ALASKAN SALMON CO.
2021-07-06 1. Brine Your Salmon. Your first step is to brine your salmon. A basic brine recipe is 1 quart water, 1/3 cup kosher salt and 1 cup brown sugar. After mixing all your brine ingredients together, pour it over your salmon and let it rest in a large container in the fridge, for no less than 4 hours, but no more than 48 hours.
From aksalmonco.com


COLD SMOKED SALMON RECIPE (WITHOUT A SMOKER) - LET THE BAKING …
2019-06-11 Line a small container with plastic wrap. Place half the dry rub on the bottom, then place the salmon piece on top. Add the second half of the dry rub and move it around to completely cover the salmon. Gather all ends of the plastic wrap and twist so that the salmon and the salt are completely encased.
From letthebakingbegin.com


BLACK BEAN AND SMOKED SALMON SALAD - THE FOODOCRACY
For this recipe use hot smoked salmon or grilled salmon, not cured or cold smoked salmon. Ingredients: 2 cups cooked black tepary beans 1/2 cup frozen corn or grilled fresh corn cut off the cob 1/2 cup cherry tomatoes (halved) 1/2 cup red bell pepper (chopped) 1 avocado (cubed) 1/4 cup chopped parsley 1/4 cup chopped chives 2 Tablespoons honey ...
From shopfoodocracy.com


COLD SMOKED SALMON BRINE RECIPES ALL YOU NEED IS FOOD
Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours. After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle.
From stevehacks.com


GRILLED SALMON WITH GARLIC AND HERBS - DINNER AT THE ZOO
2022-06-22 Instructions. Place the olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Whisk to combine. Reserve 1 tablespoon of the marinade in the refrigerator for later use. Add the garlic to …
From dinneratthezoo.com


HOW TO SMOKE SALMON (COLD SMOKED SALMON RECIPE)
Mix the salt and sugar in a small bowl, then cover the salmon with the mix. Let it cure in the fridge anywhere from 1½ to 5 hours. When done, rinse the salmon of the cure and dry it up with a towel. Then apply a thin layer of maple syrup to stop the curing process.
From ilovegrillingmeat.com


WHAT'S THE DIFFERENCE BETWEEN HOT-SMOKED SALMON AND COLD …
2017-10-25 Most smoked salmon is dry-cured in a large amount of salt for days, which draws out a lot of the moisture. Then it's smoked in temperatures below 80°F. The cold smoke doesn't actually cook the ...
From bonappetit.com


HOW TO COLD SMOKE SALMON IN 12 SIMPLE STEPS - LIL GRILL
2022-04-07 Notably, its plus/minus 15° F accuracy is excellent for most recipes. That said, for cold-smoked salmon, a higher level of temperature control is necessary, which is why electric smokers are the best for the job. 1. Start smoker. The correct cold smoke salmon temp is 80°F, and as such, you can start the smoker by preheating it.
From lilgrill.com


COLD SMOKED AND GRILLED SALMON - PLAIN.RECIPES
4 (8-ounce) salmon fillets; Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine. Day Two: Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours).
From plain.recipes


COLD SMOKED SALMON - GRILLED
Ingredients 1 16 - 24 Oz Salmon fillet ¾ cup - Salt 1 ¼ cup - Brown sugar 6 cup - Wood chips for smoking, preferably a blend of apple, cherry and alder
From betterbegrilled.com


18 BEST SMOKED SALMON RECIPES THAT ARE EASY TO MAKE …
2022-03-30 Smoked Salmon Sandwich. Easy to make and full of nutrients, this smoked salmon sandwich is the perfect light and healthy lunch. With ingredients that are thrown together, it is an easy, appetizing lunch. All this recipe takes is bread, cream, sprouts, avocado, tomato, radish and don’t forget salmon all within just about 10 minutes of your time!
From izzycooking.com


COLD-SMOKED SALMON GRAVLAX RECIPE | TRAEGER GRILLS
When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.:
From traeger.com


COLD SMOKED SALMON - HEY GRILL, HEY
2019-09-02 Instructions Lay out two long pieces of plastic wrap on a rimmed baking sheet. Overlap the two pieces of plastic wrap 2 inches and... In a large bowl, combine the salt, brown sugar, coriander, and dill. Sprinkle 1 cup of the salt and sugar mixture on the... Place the salmon skin-side down on top of ...
From heygrillhey.com


COLD SMOKED SALMON - GRATE GOODS
Step 2: Smoking. Cold smoking is done at a temperature between 1 – 24˚C. Use a so-called “Cold Smoke Generator” (egg cartons filled with smoke dust also work). Smoke the salmon for 12 – 18 hours. After smoking put away refrigerated for another 24 hours to allow the smoke flavor to distribute and the flavor to develop.
From grategoods.com


TRAEGER COLD SMOKED SALMON & SALMON STACKS : BBQGUYS
Pat both sides dry with paper towel. Use glass baking dish big enough to fit the fish fillets. Pour a ⅓ of the salt into dish and spread evenly to make a bottom layer. Lay the fillets in the dish and allow for room around the fillet so the cure comes in contact with all of the fish. Completely cover the fish with the rest of the salt and ...
From bbqguys.com


HICKORY SMOKED GRILLED SALMON PERFECT CAMPING RECIPE
2019-04-15 Instructions. minutes prior; soak hickory wood chips in water. Place in Grill as per the grill instructions for using smoking chips. Drizzle a little Olive oil in the bottom of the Gourmet Grillware pan. Place the Salmon in the pan. Rub down the top of the salmon with the Fish Coastal Cuisine Rub. Sprinkle with Shredded Parmesan cheese.
From busycreatingmemories.com


HOW TO MAKE COLD SMOKED SALMON | KINGSFORD®
Rinse the salmon in cold water and pat dry. 2. Line a large tray with a double or triple layer of plastic wrap large enough to wrap the salmon fillet tightly. Place the fillet skin-side down on the plastic wrap. Spread about a tablespoon of the alcohol on the flesh side of the fish to coat evenly.
From kingsford.com


COLD SMOKED SALMON - GRILLEXPERIENCE
Here comes a very useful step. Our salmon is at this moment very humid, almost wet. I have found that an initial step in an absorbent paper makes it more compact and makes the result of the next phase the dry bine, much better. To this end, our best ally is the Butcher Paper, a thick paper that used in place of the foil in the Low & Slow cooking. 12 hours in the fridge in triple …
From grillexperience.it


COLD SMOKED SALMON RECIPE - MYSMOKER MFG.
After salting wash the fillet in cold water, pat dry and brush a layer of maple syrup on the meat side only. Air dry fillet on a rack inside the fridge for 48 hours for average Sockeye and up to 80 hrs for big Spring The salting and air drying removes between 8 – 10% of the weight of the filet leaving the flesh firm and springy to the touch.
From mysmoker.ca


COLD SMOKED SALMON - COOKSHACK BBQ
Load 2 sides of salmon on each of the 4 top grills of your Cookshack smoker. Remove the bottom grill and replace with the Cookshack Cold-Smoke Kit Baffle. Place a pan of ice on the Baffle. Follow Cold Smoke Kit instructions, or xet smoker's temperature to 250°F for 15 minutes or until smoke emerges from the top vent hole. Turn the smoker off.
From cookshack.com


HOW TO MAKE COLD SMOKED SALMON - ALL THINGS BARBECUE
2019-02-26 Ingredients 1 (2-3 lb) salmon fillet, skin on, pin bones removed 1 cup kosher salt 1 cup brown sugar 1/2 cup sugar 1/4 cup lemon juice 1 tbsp lemon zest 1/4 cup fennel seeds, toasted 2 tbsp black peppercorns, toasted and cracked 1 tbsp anise seeds, toasted 1 …
From atbbq.com


GRILL-SMOKED SIDE OF SALMON | AMERICA'S TEST KITCHEN
Traditional cold-smoking and curing salmon (cooking—but not fully cooking—salmon at 60 to 90 degrees) keeps the fish moist but requires a smoker and up to 5 days. We developed a faster “hot-smoked” option. Brining was key, and sugar in the ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping.
From americastestkitchen.com


SIMPLY MADE COLD SMOKED SALMON - DOWNTON ABBEY COOKS
2018-08-16 Simply Made Cold Smoked Salmon downtonabbeycooks · August 16, 2018 · Preserving fresh caught salmon was once a necessity before refigeration was available, and became the starring ingredient in a number of dishes from breakfast to cocktails.
From downtonabbeycooks.com


COLD GRILLED SALMON RECIPES - ALL INFORMATION ABOUT HEALTHY …
Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork. With a spatula, carefully remove salmon; discard cooking liquid.
From therecipes.info


COLD SMOKED SALMON RECIPE - LET THE BAKING BEGIN!
2020-11-06 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 …
From letthebakingbegin.com


TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
2022-01-18 Once the brine is cooled, place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours. After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle.
From angrybbq.com


A ROASTED SALMON RECIPE THAT'S EVEN BETTER SERVED COLD - BON …
2018-07-30 The technique is simple: You season the salmon with salt, pepper, and red pepper flakes, and then you roast it in the oven at 300 degrees for …
From bonappetit.com


QUICK HOT SMOKED SALMON - GRILLA GRILLS
Directions. – Apply the brine to the flesh side of the salmon (just enough to coat the salmon evenly) – After the salmon cures for 1-2 hours, wipe away any excess moisture but leave the brine on. – Place the salmon on a piece of foil, skin side down, and place in the smoker. – Smoke until you have an internal temperature of 140 degrees ...
From grillagrills.com


COLD SMOKED AND GRILLED SALMON – RECIPES NETWORK
2016-07-02 Step 1. Whisk together all ingredients. Step 2. Thaw corn kernels, if using, and drain. Dice all ingredients to size of corn kernels. Step 3. …
From recipenet.org


COSTCO HOT SMOKED SALMON - THERESCIPES.INFO
Costco Smoked Salmon Nutrition - All information about ... new www.therecipes.info. Calories in Costco Honey Smoked Salmon and Nutrition Facts new www.fatsecret.com. Honey Smoked Salmon Nutrition Facts Serving Size 1 serving (2 oz) Amount Per Serving Calories 120 % Daily Values* Total Fat 7.00g 9% Saturated Fat 3.000g 15% Trans Fat - Cholesterol 30mg 10% …
From therecipes.info


COLD SMOKED SALMON - RECIPE AND GUIDE TO COLD SMOKED SALMON
2022-01-17 Prepare the smoke oven for cold smoke. – Cold smoking is in the range of 15-25 degrees Celcius in the smoke chamber. I usually keep the temperature at the low end. Now the salmon must be smoked for the first time. Prepare the smoke oven with a mixture of beech and redwood. Smoke the salmon over cold smoke for 12 hours.
From danishfoodlovers.com


Related Search