Mesquite Smoked Salmon Recipes
MESQUITE SALMON
Mesquite wood chips give this fish dish a smoky flavor. If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, wrap the chips in a foil pouch; poke several holes in the pouch and place it on the rock grate. -Jeri Kilpatrick, Hoodsport, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 493 calories, Fat 38g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 386mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 29g protein.
INDIAN CANDY-SMOKED SALMON
Make and share this Indian Candy-Smoked Salmon recipe from Food.com.
Provided by Diana Adcock
Categories Canadian
Time P1DT5m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Mix together the water, salt, sugar and syrup.
- Stir until all ingredients are dissolved.
- Add Fish and brine for 24 hours.
- Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
- Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
- Don't over smoke or you're going to have jerky!
- Apple and Cherry woods are great for this recipe.
- Works well with venison also.
THE BEST SMOKED SALMON SPREAD
The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.
Provided by Jay
Categories Appetizers and Snacks Seafood
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g
MESQUITE SMOKED JERKY
This jerky tastes just like the store bought kind. If you like those kinds, you'll enjoy this very much. Use Hickory smoked flavoring instead, if you'd like.
Provided by KAPRER
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 8h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a shallow glass baking dish, stir together the soy sauce, brown sugar, liquid smoke, paprika, garlic, and salt. Lay the meat strips in the liquid in a single layer. Cover the dish, and refrigerate for at least 6 hours.
- Arrange strips of beef in a dehydrator, and let dry for 6 hours, or to desired dryness.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 33.5 g, Cholesterol 69.2 mg, Fat 23.2 g, Fiber 1.2 g, Protein 26.8 g, SaturatedFat 7.4 g, Sodium 3817.3 mg, Sugar 28 g
MESQUITE-SMOKED SALMON
This wonderful salmon can be prepared in a smoker or barbeque and is outstanding served with my Recipe #232006. It's an elegant appetizer or first course but it can also be a lighter main entree also. I've used thick salmon filets instead of the whole fish. Originally from a July 1984 Bon Apetit magazine that featured A Glorious Feast for the Fourth of July. Marinating time is not included in prep time.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
- Whisk in oil a little at a time.
- Place fish in a nonaluminum pan.
- Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
- Remove fish from marinade and place on rack 30 minutes to dry.
- Pour marinade into smoker's water bath.
- Spread mesquite chips on rack of gas or electric smoker.
- Add onion and bay leaves to water bath and fill with water.
- Fill fish cavity with 1 cup cilantro leaves and stems.
- Oil smoker rack and set fish on rack.
- Cover smoker;set heat on high.
- Smoke salmon until fish is just opaque, about 1 hour.
- Cool 15 minutes.
- Discard skin and grey meat from fish.
- Set fish on platter;surround with cilantro and lemon slices.
- Serve at room temperature with Cilantro Sauce (Recipe #232006).
- To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.
Nutrition Facts : Calories 276.4, Fat 11.1, SaturatedFat 1.3, Cholesterol 98.2, Sodium 463.1, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 38.4
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