HOT SMOKED SALMON
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.
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
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
SMOKED SALMON
Provided by Food Network
Categories appetizer
Time 1h39m
Yield 12 to 16 servings
Number Of Ingredients 7
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.
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
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
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
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
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.
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SALMON IN WHITE WINE SAUCE (INCREDIBLY EASY & FLAVORFUL!) …
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Ratings 26Category Dinner Recipes, Main Dish, SeafoodCuisine AmericanTotal Time 15 mins
- Heat a large skillet or non-stick frying pan with the coconut oil over medium-high heat until the oil begins to shimmer.
- Place the salmon in the heated pan with the skin side facing down. Cook for 3 minutes, then flip and just 'kiss' or sear the top side for 1 minute.
- Flip the salmon back over and reduce the heat to medium. Add the garlic and saute for 1 minute.
- Deglaze your pan with the dry white wine, scraping any bits up from the pan bottom as you stir the wine with the garlic. Allow the wine to come to a simmer.
SMOKED SALMON BRINE + HOW-TO VIDEO | KEVIN IS COOKING
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4.8/5 (49)Calories 737 per servingCategory Marinades
- Mix together the sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
- In a 13x9" pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate for 8 hours.
- After it's brined for 8 hours remove salmon from brine and shake off excess and place the salmon on a rack to drain. Next you'll want to place it in front of a fan or well ventilated area to dry and develop a shiny skin which is called pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to. This should take 4 hours and is vital to do (See Note 1). You can also keep it easy and leave uncovered in the refrigerator to do this also. The cold, circulating air works great.
- I cut the salmon into thirds or quarters for easier handling. Place the salmon directly on a rack sprayed with oil as it can stick sometimes. Although, if you choose not to cool dry prior to create the pellicle, I usually will place the brined salmon on aluminum foil about the size of the fish because you want the smoke to move around it inside the smoker, then on the smoker rack.
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