Smoked Salmon With Soy Sauce And White Wine Recipes

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HOT SMOKED SALMON

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 19



Hot Smoked Salmon image

Steps:

  • The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
  • At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
  • Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
  • Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
  • Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
  • Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

1/4 cup granulated sugar
1/4 cup dark brown sugar, lightly packed
Kosher salt
1 tablespoon coarsely ground black peppercorns
1 tablespoon grated lemon zest (2 lemons)
2 pounds King salmon fillets, skin on (whole or cut in serving pieces)
1 large, flat disposable foil pan
Fresh Dill Sauce, recipe follows, for serving
1/2 cup good mayonnaise, such as Hellmann's
1/2 cup sour cream
1/2 cup plain yogurt, such as Stonyfield
2 tablespoons cream cheese, at room temperature
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/4 cup minced fresh flat-leaf parsley
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 cup seeded, grated hothouse cucumber

SMOKED SALMON WITH SOY SAUCE AND WHITE WINE

Make and share this Smoked Salmon With Soy Sauce and White Wine recipe from Food.com.

Provided by TxGriffLover

Time 9h

Yield 6 serving(s)

Number Of Ingredients 10



Smoked Salmon With Soy Sauce and White Wine image

Steps:

  • Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
  • non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
  • with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
  • Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.

Nutrition Facts : Calories 398.8, Fat 8, SaturatedFat 1.3, Cholesterol 118.2, Sodium 10171.3, Carbohydrate 17.9, Fiber 0.8, Sugar 13.2, Protein 55.5

1 cup water
2 cups soy sauce
1 cup dry white wine
1/3 cup white unbleached cane sugar
1/4 cup sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Tabasco sauce
3 lbs salmon fillets

SMOKED SALMON

Provided by Food Network

Categories     appetizer

Time 1h39m

Yield 12 to 16 servings

Number Of Ingredients 7



Smoked Salmon image

Steps:

  • Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
  • Preheat a smoker to 250 degrees F with hickory chips.
  • Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
  • Serve with freshly squeezed lemon just before serving.

2 salmon fillets with skin*
1 cup soy sauce
1/2 cup olive oil
8 to 10 cloves garlic, finely chopped
1 (3-inch) piece ginger, finely chopped
2 tablespoons white sugar
1 lemon, quartered

SALMON IN A SOY & HONEY MARINADE

An Asian-inspired simple and satisfying recipe. Beautiful in the summer with a crisp white wine.

Provided by katodavo89

Time 35m

Yield Serves 2

Number Of Ingredients 0



Salmon in a Soy & Honey marinade image

Steps:

  • Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
  • Rinse the fish with clean water and gently pat dry with kitchen paper.
  • Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
  • Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
  • Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
  • Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
  • Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.

SALMON TANGO

This rich and delicious sweet and sour marinade is simply wonderful with grilled salmon, and quite easy to prepare!

Provided by HILDA CUNNINGHAM

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h23m

Yield 5

Number Of Ingredients 6



Salmon Tango image

Steps:

  • In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
  • Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
  • Preheat grill for medium-high heat.
  • Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 11.7 g, Cholesterol 101.5 mg, Fat 18.9 g, Protein 24.5 g, SaturatedFat 7.5 g, Sodium 307.7 mg, Sugar 10.9 g

¼ cup butter, melted
¼ cup brown sugar
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons white wine
1 ¼ pounds salmon fillets

SOY-GLAZED SALMON

This tasty, simple salmon recipe is from Anne Ford, of Palo Alto, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 7



Soy-Glazed Salmon image

Steps:

  • Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
  • Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
  • Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving

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