Salted And Smoked Salmon Fillet Recipes

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DRY-BRINED SMOKED SALMON



Dry-Brined Smoked Salmon image

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

1 ½ cups brown sugar, divided
1 cup kosher salt
3 pounds salmon fillets
½ cup honey
2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (such as Coca-Cola®)
3 cups wood chips, soaked

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

SALTED AND SMOKED SALMON FILLET



Salted and Smoked Salmon Fillet image

Provided by Molly O'Neill

Categories     appetizer, main course

Time 50m

Yield Six servings

Number Of Ingredients 5

1/4 cup kosher salt
1/4 cup sugar
1/2 teaspoon coarsely ground black pepper
2 3/4-pound pieces of salmon fillet, approximately the same size
1 tablespoon wood chips

Steps:

  • Combine the salt, sugar and pepper in a small dish. Cut 4 diagonal slits through the skin of each piece of salmon. Rub the salt mixture into the skin and then into the flesh side of each salmon fillet.
  • Arrange the fillets on top of each other, so the skin sides face out. Wrap tightly in 2 layers of plastic wrap. Place in a dish and set in the refrigerator. Weight with cans of food or other heavy objects. Refrigerate at least 24 hours and up to 48 hours.
  • Place the wood chips in the bottom of a stovetop smoker and place the salmon on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and cook until the salmon is nearly cooked through, about 45 minutes. Cut into slices and serve immediately.

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