DRY-BRINED SMOKED SALMON
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
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
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
SAUTEED SALMON
Make and share this Sauteed Salmon recipe from Food.com.
Provided by MizzNezz
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 12 inch skillet, heat 3 Tbsp butter.
- Add filets, skin side down, and saute on low heat for about 10 min turning often.
- Add salt and pepper to taste.
- Sprinkle with lemon juice and dill.
- Remove to serving plate.
- Add 2 Tbsp butter, and cream.
- Cook and stir 1 minute.
- Pour over salmon.
- Serve with lemon slices.
SALT AND PEPPER SALMON
Steps:
- Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
- Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
- Transfer the salmon to a platter and serve with the Smashed Potatoes.
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
SMOKEY SALMON
Salmon grilled with a light seasoning of spices with the sweetness of maple syrup! I served with rice and baby carrots.
Provided by wendi
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spray a sheet of aluminum foil with cooking spray and place salmon in the middle of the foil.
- Whisk maple syrup, Creole seasoning, salt, and pepper together in a bowl; brush onto salmon. Sprinkle butter chunks over salmon. Fold aluminum foil over salmon, sealing the edges together.
- Cook on the preheated grill until salmon flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 14 g, Cholesterol 116.2 mg, Fat 19.3 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.5 g, Sodium 373.5 mg, Sugar 11.9 g
QUICK HOT SMOKED SALMON
Provided by Food Network
Time 25m
Yield approximately 1 pound hot smok
Number Of Ingredients 5
Steps:
- This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down. Just add the wood chips to the hot coals and place the seasoned fish on the grill which has been oiled. Place the fish not directly over the fire but rather cook over indirect heat to hot smoke efficiently. Pull the cover down and cooksmoke to desired doneness.
- For indoor cooking preheat the oven to 325 degrees and open windows wide.
- Place the soaked chips in the bottom of a heavy duty roasting pan.
- Season the fish with the salt, pepper and sugar. Put the fish, skin side down, on a roasting rack and place the rack into the pan with the chips on the bottom. Cover the pan tightly with aluminum foil. Place the pan over the direct heat of the stove top and heat until the chips begin to emit a woodsy odor. Put the covered pan into the oven and hot smoke until done about 20 minutes.
- Serve with roasted new potatoes and creme fraiche and chives.
SALTED AND SMOKED SALMON FILLET
Provided by Molly O'Neill
Categories appetizer, main course
Time 50m
Yield Six servings
Number Of Ingredients 5
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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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.
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3/5 (1)Estimated Reading Time 3 mins
- In a shallow dish, lay half of the rub on the bottom and then place the salmon fillets on the top of the rub. Place the rest of the rub on the top of the fish and let the salmon sit in the fridge for up to 8 hours. The rub will be almost liquid by the time it is done.
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Servings 6Total Time 4 hrs
- Combine 2 1/2 cups hot water, brown sugar, salt, and onion powder in a large bowl, stirring until sugar and salt dissolve. Stir in 2 1/2 cups cold water. Place salmon in a 13- x 9-inch baking dish, skin side down. Make 2 long lengthwise slits in the flesh of the fillet, leaving the skin intact. Pour brown sugar mixture over salmon, and chill, uncovered, 1 hour.
- Place a wire rack in a rimmed baking sheet; transfer salmon to rack. Pat salmon dry with paper towels. Brush flesh with Pernod, and chill, uncovered, 2 hours.
- Light 15 to 20 briquettes in a charcoal chimney starter. When the briquettes are covered with gray ash, pour onto bottom grate of a charcoal grill, then push briquettes to 1 side of the grill grate. Scatter a handful of wood chips (preferably alder wood) over the top of the briquettes. Coat the top grate with oil; place on grill.
- Lightly coat salmon skin with cooking spray. Place salmon, skin side down with head to tail ends parallel with the grill grates, on oiled grate, as far from hot coals as possible. Close the vent opening at the bottom of the grill by half; close the top vent opening in the grill lid by half. Grill salmon, covered and maintaining grill temperature between 200°F and 225°F, until salmon is a rusty reddish-brown and a small amount of protein has coagulated, leaving little white dots on the fish, 45 to 60 minutes. Using 2 spatulas, carefully tilt the tail end of the salmon up so excess juices run out; transfer to a serving platter. Serve warm or at room temperature.
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Ratings 3Estimated Reading Time 9 minsCategory Main CourseTotal Time 20 hrs
- In a medium bowl, combine: 1/2 cup kosher salt, 1/2 cup granulated sugar, 1/2 brown sugar and 1 tablespoon crushed peppercorns. Give a good whisk.
- Spread extra-wide aluminum foil a little longer than the length of the fish onto the baking sheet and top with an equally long layer of plastic wrap. Sprinkle about 1/3 of the rub onto the plastic. Lay the salmon skin down onto the rub. Use the remaining rub to cover the skin and sides of salmon. Gently pressing, rub it all over the fish. Use more rub on thicker parts of the fish and less on the thinner. If using 2 smaller salmon sides, use half of rub per fish.
- Fold plastic or aluminum over to cover then close edges of foil together and crimp tightly. Some juice will leak out during the curing process, so make sure there is a place for the runoff to gather – you don’t want it leaking into your fridge. We don’t weigh the fish with anything heavy, but you can if you want to.
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