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
Yield 16 servings.
Number Of Ingredients 6
- 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.
- 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
SMOKED SALMON BRINE + HOW-TO VIDEO
Smoked salmon brine is the key to perfectly moist, tender smoked fish. This recipe and video explain how to make and use salmon brine!
Provided by Kevin Is Cooking
Number Of Ingredients 9
- To a large bowl, add sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce. Use a whisk to incorporate and thoroughly dissolve the sugar and salt.
- Pour a little of the brine in the bottom of a 13x9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours.
Nutrition Facts : ServingSize 1 oz, Calories 737 kcal, Carbohydrate 119 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, Sodium 45446 mg, Fiber 5 g, Sugar 78 g, UnsaturatedFat 2 g
- 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.
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- 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.
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- 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.
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- 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.
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- Smoked salmon risotto. Treat yourself to a deliciously decadent midweek meal with our smoked salmon risotto. This simple dish oozes sophistication. The zesty lemon cuts through the creamy mascarpone base to create a perfectly balanced dish.
- Scrambled eggs and salmon. If you’ve not tried salmon with eggs, we recommend you try it soon. Go for this delicious scramble for breakfast. It’s guaranteed empty plates – who could resist mopping up buttery eggs with a Tabasco kick, with a second helping of hot toast?
- Smoked salmon kedgeree. Kedgeree is normally made with smoked haddock, but also works with slices of salmon. Flavour with mild spices and top with a perfectly poached egg.
- Smoked salmon pâté. Blitzing smoked salmon into a creamy pâté allows for use of thrifty fish trimmings. As unglamorous as they sound, they are a lot cheaper than traditional slices, and nobody will tell the difference once cut up really small.
- Smoked salmon gratin. As much as this beautiful fish deserves to take centre stage, it also works well dotted into spectacular side dishes. A smoked salmon potato bake is perfect for dinner parties or something a little different for Sunday dinner.
- Smoked salmon sushi and smaller bites. There are infinite opportunities to use smoked salmon in the wonderful world of canapés. The classic option is to serve a slice of the fish on a pancake or blini, but try it out in homemade sushi, in tortilla rolls with cream cheese, or on toasted crostini too.
- Potted smoked salmon. Potted fish is a vastly underrated starter, traditionally made with crab, shrimps or mackerel. But a mix of both smoked and fresh salmon works a treat.
- Smoked salmon tart. Bake an indulgent tart combining smoked salmon with dill and cream, and experiment with a few capers and some sliced red onion. Serve with crispy salad and flavoured crème fraÎche and try adding wholegrain mustard, horseradish or lemon juice and black pepper.
- Smoked salmon soup. Try adding smoked salmon to soup and achieve a finish similar to traditional Scottish cullen skink. Add your fish to a leek and potato base right at the end of cooking, so it retains its texture but impart that salty, smoked flavour.
- Smoked salmon pasta. If you’ve not quite managed to make your way through a whole pack, use up those last few slices in a pasta dish. There are tons of ways to serve it, but typically it works well with lemon, crème frâiche and with light herbs like basil or dill.
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