Home Smoked Salmon Fillets Recipes

EASY AND TENDER SMOKED SALMON FILLET

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.

EASY SMOKED SALMON

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.

HOME-SMOKED SALMON FILLETS

Steps:

• Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
• Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
• Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin side down, on rectangle. Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
• Remove salmon from foil, leaving skin on foil. Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

HOME-SMOKED SALMON FILLETS

Steps:

• Stir first 4 ingredients in large bowl until both sugars dissolve.
• Add salmon, skin side up, to brine, pressing to submerge.
• Cover and refrigerate overnight.
• Remove salmon from brine; discard brine.
• Rinse salmon under cold water.
• Place salmon, skin side down, on rack.
• Let stand until top is dry to touch (do not pat dry), about 1 hour.
• Prepare barbecue (medium-low heat).
• Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides.
• Place 3 cups smoke chips on foil rectangle.
• Set atop coals 5 minutes before grilling salmon.
• Position barbecue rack at least 6 inches above briquettes.
• Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
• Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides.
• Using skewer, pierce 6 holes evenly over bottom of rectangle.
• Arrange salmon, skin side down, on rectangle.
• Place salmon on foil on grill.
• Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
• Remove salmon from foil, leaving skin on foil.
• Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.).

SMOKED SALMON

Steps:

• In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.