DRY RUB SMOKED SALMON RECIPES

Name: Rib Dry Rub
Prep time: 10 min
Total time: 10 min
Yield: about 9 tablespoons, enough for 4 servings
Cuisine: american
Ingredients: 1 tablespoon cumin; 1 tablespoon paprika; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; 1 tablespoon chili powder; 1 tablespoon brown sugar; 2 tablespoons kosher salt; 1 teaspoon cayenne pepper; 1 teaspoon black pepper; 1 teaspoon white pepper

RIB DRY RUB RECIPE - FOOD NETWORK

Rib Dry Rub Recipe - Food Network image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Total Time 10 minutes

Prep Time 10 minutes

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD

Traditional Smoked Salmon Recipe - Wet Brine Method image

Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!

Provided by Michael Haas

Categories Appetizer

Total Time 1440 minutes

Prep Time 975 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 6

Ingredients

3 lbs salmon (Large fillet preferred)
11.5 cups water
1 3/8 cup kosher salt
1 1/4 cup brown sugar
1 tsp onion powder
1 tsp garlic powder

Steps:

Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.

Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g

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RIB DRY RUB RECIPE - FOOD NETWORK

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
From foodnetwork.com
Reviews 4.3
Total Time 10 minutes
Cuisine american

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

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TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD

Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!
From angrybbq.com
Reviews 4.7
Total Time 1440 minutes
Category Appetizer
Cuisine American
Calories 313 kcal per serving

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A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.
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1. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
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1. Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
2. Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
3. Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
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