No Smoker Smoked Salmon Recipes
EASY SMOKED SALMON
A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. -Norma Fell, Boyne City, Michigan
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 324mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
EASY AND TENDER SMOKED SALMON FILLET
Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.
Provided by Mary Cressler | Vindulge
Categories Entree
Time 1h15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 322 kcal, Carbohydrate 1 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 599 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
NO SMOKER "SMOKED" SALMON
A salt/sugar/smoke-flavored cure in the fridge and a bit of oven heat turns a supermarket salmon fillet into smoked fish! This recipe starts with the methods used to make gravlax but then bakes the fish to remove any eating-raw-fish worries. The result is salty and smoky but still moist like a good home-smoked fish. It's...
Provided by Heidi Hoerman
Categories Seafood Appetizers
Time 5m
Number Of Ingredients 4
Steps:
- 1. (If you do not have access to hickory smoke powder, use smoked salt and or liquid smoke plus salt. Hickory smoke powder is available from www.myspicesage.com and other online vendors.)
- 2. Wash and dry the salmon fillet and place, skin side down, in a shallow non-reactive or glass pan.
- 3. Mix together the smoke powder, salt and sugar and distribute it in a thick layer covering the salmon.
- 4. Place some plastic wrap directly on the salmon and weight the salmon. I used pieces of quarry tile covered with foil. You can use anything heavy for this, e.g. a heavy can on a board, rocks, anything.
- 5. Wrap the whole construction in plastic wrap or tie in a plastic bag and refrigerate for 24 to 36 hours.
- 6. Remove the now cured salmon and rinse off the remaining salt and sugar. Dry with a paper towel and wrap tightly in foil.
- 7. Place the foil wrapped salmon in a baking dish and place in a 300F oven. Bake about 20 minutes, checking with a thermometer to make sure the salmon has reached 160F in the center.
- 8. Let cool in the foil and refrigerate. At this point it is ready for use. It will keep for several days refrigerated. I haven't tried freezing it yet.
More about "no smoker smoked salmon recipes"
SIMPLE SMOKED SALMON RECIPE - SALT PEPPER SKILLET
2019-07-26 Smoking salmon can seem very complicated with all the theories out there, but let's simplify it into 3 main steps. Brine it. The first step is to brine the salmon with a simple 2-to-1 ratio of brown sugar and kosher salt for 1 to 2 hours, then wipe off excess liquid with paper towels. Prep the smoker for indirect heat smoking at 225° F with alder wood chips for smoke. Place the salmon …
From saltpepperskillet.com
4.9/5 (24)Category MainCuisine AmericanTotal Time 2 hrs 10 mins
From saltpepperskillet.com
4.9/5 (24)Category MainCuisine AmericanTotal Time 2 hrs 10 mins
- Place the salmon filet skin side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.
- Set up your smoker for indirect cooking with a water bath and pre-heat according to the manufacturer's instructions to 225° F.
COLD SMOKED SALMON RECIPE (WITHOUT A SMOKER) - LET THE ...
2019-06-11 This is also one of the best salmon recipes to make during the hottest parts of summer since no oven or smoker is needed. The salmon is a no-cook meal that is both refreshing and satisfying. Is it Healthy to Eat Smoked Salmon? Salmon …
From letthebakingbegin.com
5/5 (5)Total Time 24 hrs 10 minsCategory AppetizerCalories 368 per serving
From letthebakingbegin.com
5/5 (5)Total Time 24 hrs 10 minsCategory AppetizerCalories 368 per serving
- Combine the salt, sugar, liquid smoke and mix it well for the liquid smoke to be evenly distributed all throughout.
- 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.
- Freeze the salmon for about 30 minutes, to make it easier to cut. Now, using a sharp fillet knife cut it into thin strips, against the grain.
THE BEST HOT SMOKED SALMON RECIPE - COOKING LSL
2018-09-09 Remove fish from the fridge. In two small bowls, combine the ingredients for the sweet and savory rubs. Rub one piece with the sweet rub and the other with the garlic dill rub. Place salmon on the smoker …
From cookinglsl.com
Ratings 4Total Time 4 hrs 15 minsCategory AppetizerCalories 234 per serving
From cookinglsl.com
Ratings 4Total Time 4 hrs 15 minsCategory AppetizerCalories 234 per serving
- In a large plastic container with a lid, combine the water and salt. Add fish skin side up. Brine for 4-8 hours in the fridge.
- Remove from the brine, rinse well with cold water and pat dry. Set a drying rack on top of large baking sheet and place the fish, skin side down on it. Let the fish dry for 8-12 hours in the fridge to form a pellicle.
- Preheat your pellet grill. Set the temperature to 180 F. You can start smoking the fish at 150 F and gradually increase the temperature to 180 F.
CURED AND SMOKED SALMON RECIPE - MASTERBUILT SMOKER RECIPES
2017-07-28 Cured and Smoked Salmon Recipe. This recipe is a 2 step process that is worth the effort for the end result in both flavor and firmness of the flesh. The dry brine curing process draws a lot of moisture out of the fish. This recipe is awesome for serving on toasted baguette slices, which I will spell out as well. Ingredients. 1 to 1-1/2 pound whole salmon …
From mrecipes.com
4/5 (210)Servings 4Cuisine AmericanCategory Seafood
From mrecipes.com
4/5 (210)Servings 4Cuisine AmericanCategory Seafood
BRADLEY'S FAMOUS HOT SMOKED SALMON RECIPE | BRADLEY …
Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag, then place in a cooler. Cover fish to ensure air has no access and refrigerate 14 to 20 hours. Smoking…
From bradleysmoker.com
Estimated Reading Time 1 min
From bradleysmoker.com
Estimated Reading Time 1 min
HOT SMOKED SALMON - QUICK, NO BRINE RECIPE - THE …
2019-08-07 This Hot Smoked Salmon recipe is a quick and easy recipe for smoking salmon with no brine. Course: Main Course . Cuisine: British . Keyword: hot smoked salmon, hot smoking fish . Author: Jane Sarchet. Instructions. Fire up your smoker or BBQ. If you want to keep the skin on you salmon, remove the scales. If you don't want the skin, then simply peel it off prior to smoking. Place the salmon …
From hedgecombers.com
5/5 (1)Total Time 1 hr
From hedgecombers.com
5/5 (1)Total Time 1 hr
ORIGINAL SMOKED SALMON RECIPE | SMOKEHOUSE PRODUCTS
2014-09-25 This recipe is perhaps the best smoked salmon recipe we have discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. It’s basic, it’s simple, and it consistently makes absolutely mouth-watering smoked salmon…
From smokehouseproducts.com
From smokehouseproducts.com
GREAT SMOKED SALMON RECIPES FOR KINGS, COHOS, SOCKEYE AND ...
Smoked Salmon Recipes For Delicious Meals and Snacks. Try one of these smoked salmon recipes if you want to add healthy and great tasting fish to your diet. There are two common methods of smoking salmon, with each offering variety in flavor and texture. Depending on your location, you'll have access to Atlantic salmon or one of the Pacific species of salmon. Salmon can be cold smoked …
From smoker-cooking.com
From smoker-cooking.com
HOW TO SMOKE SALMON - SMOKED SALMON RECIPE | HANK …
2012-08-12 This is a hot smoked salmon recipe. Use king, silver, sockeye, pink, chum or Atlantic salmon. ... No matter what smoker you use, you will need to be able to a) know your smoking chamber’s temperature, and b) control the heat, at least in a rough sense. Wood. The only downside to a Traeger smoker …
From honest-food.net
4.9/5 (393)Total Time 4 hrs 15 minsCategory Cured MeatCalories 132 per serving
From honest-food.net
4.9/5 (393)Total Time 4 hrs 15 minsCategory Cured MeatCalories 132 per serving
- Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
- You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
- Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
- Start by slicking the skin of your fish with some oil, so it won't stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two. NOTE: What my smoker is set at is not necessarily what the actual temperature is. Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray.
18 BEST SMOKED SALMON RECIPES THAT ARE EASY TO MAKE …
2021-04-21 Hot Smoked Salmon Recipes. Smoked Salmon Pasta: Quick, easy, and not overly heavy, this smoked salmon pasta will certainly have you coming back for more! You can add more or less wine or cream depending on your taste, leave out the pine nuts, add in some cream cheese or even smoked trout instead of salmon – the choice is yours! Smoked Salmon Chowder: Seattle smoked salmon …
From izzycooking.com
Servings 4Calories 160 per serving
From izzycooking.com
Servings 4Calories 160 per serving
HOW TO HOT SMOKE SALMON WITHOUT A REAL SMOKER | MARK'S ...
2014-05-17 The recipe specifies wild salmon, and by now most of you know exactly why: wild salmon has more healthy omega-3 fats and far fewer toxins than farmed salmon. The texture of salmon hot smoked this way, rather than in a backyard smoker, is moister and less flaky. Expect the middle to look similar to a typical baked salmon fillet. While it’s not exactly the same thing, but if you love a smoked ...
From marksdailyapple.com
Servings 4Total Time 453626 hrsEstimated Reading Time 8 minsCalories 173 per serving
From marksdailyapple.com
Servings 4Total Time 453626 hrsEstimated Reading Time 8 minsCalories 173 per serving
- 1-inch thick fillet: Turn the heat on the gas stove to medium-high for 4 minutes, then down to medium for 12 minutes
EASY BRINED SMOKED SALMON - LOW CARB BRINE RECIPE TOO ...
2019-05-03 Pour over your salmon and brine over night in the refrigerator. One hour before cooking, take out your salmon and let set out on your rack. Cook in your smoker until done. Different smokers …
From mylifecookbook.com
5/5 (2)Category BreakfastCuisine AmericanTotal Time 2 hrs 35 mins
From mylifecookbook.com
5/5 (2)Category BreakfastCuisine AmericanTotal Time 2 hrs 35 mins
- Cook in your smoker until done. Different smokers work differently so I can't give you an exact time. Ours takes about 2 to 2 1/2 hours.
BROWN SUGAR SMOKED SALMON - EASY SMOKED SALMON RECIPE + RUB!
2019-09-24 Instructions. Heat smoker to 250-275 degrees F. Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of salmon. If time allows, place salmon in refrigerator to dry brine for about an hour. Smoke salmon on smoker …
From blackberrybabe.com
4.4/5 (307)Servings 1
From blackberrybabe.com
4.4/5 (307)Servings 1
- Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of salmon. If time allows, place salmon in refrigerator to dry brine for about an hour.
SMOKED SALMON - HOW TO SMOKE SALMON! - GIMME SOME GRILLING
2019-06-26 Smoked Salmon is the perfect dinner on your Traeger Smoker!This Traeger Smoked Salmon recipe is full of flavor and absolutely amazing. I’ll teach you exactly how to smoke the perfect salmon on an electric smoker in easy to follow step-by-step instructions. This salmon recipe starts with an easy brine and ends in the BEST salmon …
From gimmesomegrilling.com
5/5 (7)Total Time 9 hrs 15 minsCategory Main CourseCalories 573 per serving
From gimmesomegrilling.com
5/5 (7)Total Time 9 hrs 15 minsCategory Main CourseCalories 573 per serving
- In a pan with sides sprinkle half of dry brine on the bottom. Place salmon on top of dry brine and cover with the rest of the dry brine. Place in the fridge overnight.
- In the morning take the salmon out of the brine and rinse in cold water. Pat dry with paper towel and place back on a clean baking sheet. Place in the fridge and let sit for 2-3 hours or until dry and sticky to the touch. This develops the pellicle seal and creates a sticky surface for the smoke to adhere too.
THREE SAVORY SMOKED SALMON RECIPES – SMOKEHOUSE PRODUCTS
Salmon can be smoked using the Big Chief Smoker, Little Chief Smoker, or the Smokehouse Gas Smoker. Three Smoked Salmon Recipes. Sweet Teriyaki. 2 Cups Water. 2 TBSP Morton TenderQuick or Non-Iodized Salt. 1/2 Cup Teriyaki Sauce. 1/4 Cup Molasses. 1/4 Cup Brown Sugar. In a medium bowl, whisk ingredients until sugar is dissolved. Place one fillet of fish and brine in a seal-able plastic …
From smokehouseproducts.com
Estimated Reading Time 2 mins
From smokehouseproducts.com
Estimated Reading Time 2 mins
TRAEGER SMOKED SALMON RECIPE | TRAEGER GRILLS®
Stop swimming upstream and start smoking salmon with ease. Our smoked salmon recipe takes all the guesswork out of the equation, leaving you perfectly smoked salmon every time. Ingredients. How many people are you serving? 6. Units of Measurement: Imperial. Metric. main. 1 (2-1/2 to 3 lb) salmon fillet. 1/2 Cup kosher salt. 1 Cup brown sugar, firmly packed. 1 Tablespoon ground black pepper ...
From traeger.com
4.7/5 (99)Category Seafood
From traeger.com
4.7/5 (99)Category Seafood
SMOKED SALMON RECIPE – PACIFIC NORTHWEST BEST LIFE
Smoking salmon is one of the most popular and best tasting ways to consume this amazing fish. This guide to smoking salmon attempts to provide a stupid simple way to make great smoked salmon. Don’t be intimidated by “secret brine recipes” or “secret methods”. Anyone can and should take on smoking salmon. It’s not hard!
From pnwbestlife.com
From pnwbestlife.com
HOW TO SMOKE SALMON USING AN ELECTRIC MASTERBUILT SMOKER ...
How to Smoke Salmon using a Masterbuilt electric smoker with Armadillo Pepper. We go through all the steps to smoke a salmon to perfection, using Mary's Gour...
From youtube.com
From youtube.com
HOW TO SMOKE SALMON IN AN ELECTRIC SMOKER? STEP-BY-STEP ...
2021-08-06 A smoked salmon brine solution is typically composed of just salt, dark brown sugar, and black peppers. This type of spice rub is called dry brine. On the other hand, another standard mixture often used when smoking salmon in an electric smoker is wet brine. This smoked salmon rub is a simple combination of cold water and salt.
From outdoorcookingpros.com
From outdoorcookingpros.com
SALMON RECIPES ON SMOKER - ALL INFORMATION ABOUT HEALTHY ...
Smoked Salmon Spread. Top-Rated Salmon Recipes Ready in 30 Minutes or Less. Salmon is so versatile: Bake, broil, or grill it; smoke, poach, or add it to stews; form it into fish cakes or burgers; add it to salads. Read More. Make-Ahead Smoked Salmon Spread. Make-Ahead Smoked Salmon …
From therecipes.info
From therecipes.info
COOKING SALMON ON THE SMOKER - RECIPES FOR DINNER!
Enjoy this smoked salmon recipe with your family and friends. Cooking Salmon in the Smoker for Dinner Ingredients: Two (2) Four (4) Pound Wild Caught Skinless Salmon Filets One (1) Tablespoon Lemon Pepper One (1) Tablespoon Mrs. Dash Table Blend One (1) Tablespoon Grill Mates Montreal Steak Marinade Pouch One (1) Fresh Lemon Two (2) Cups of Mesquite or Hickory Wood Chips
From dinnerecipe.com
From dinnerecipe.com
HOW TO MAKE SMOKED SALMON AT HOME | ALASKAN SALMON CO.
2021-07-06 King salmon is ideal for just about every salmon recipe, including smoked salmon; high in oil, rich in flavor and overall larger, king salmon is our top pick for smoking. However, you can’t go wrong with Coho salmon, either; lower in fat, but still high enough in oil for smoking, high-quality, wild-caught Coho salmon is a good pick for those looking for a cut of salmon with a lower fat ...
From aksalmonco.com
From aksalmonco.com
HOT SMOKED SALMON RECIPE - HOW TO SMOKE FISH (NO BRINE ...
Hey! This Hot Smoked Salmon recipe is great fun to throw together, and tastes fantastic!Huge thanks to todays sponsor, Thermapen. Follow the link to my blog ...
From youtube.com
From youtube.com
SMOKED SALMON NO BRINE RECIPES
2019-08-07 · Preheat smoker and soak wood chips. 1 hr. Total Time. 1 hr. This Hot Smoked Salmon recipe is a quick and easy recipe for smoking salmon with no brine. Course: Main Course. Cuisine: British. Keyword: hot smoked salmon, … From hedgecombers.com See details »
From tfrecipes.com
From tfrecipes.com
SMOKED SALMON RECIPES | ALLRECIPES
Smoked Salmon Spread. Top-Rated Salmon Recipes Ready in 30 Minutes or Less. Salmon is so versatile: Bake, broil, or grill it; smoke, poach, or add it to stews; form it into fish cakes or burgers; add it to salads. Read More. Make-Ahead Smoked Salmon Spread. Make-Ahead Smoked Salmon …
From allrecipes.com
From allrecipes.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