HOW MUCH SALT IN SALMON RECIPES
FRESHLY SALTED SALMON RECIPE - FOOD.COM
This is raw fish, marinated in spices. For me this would be served especially at Christmas, but it's so nice there's no reason why not to eat it any time. Traditionally you do this with a whole salmon, but that's not always practical!
Total Time 24 hours 15 minutes
Prep Time 15 minutes
Cook Time 24 hours
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Wipe the fillets with a paper towel, but don't rinse. Take out possible big bones that might be left.
- Place the fillets skin side down on a work surface. Sprinkle with salt, sugar, pepper and fresh dill.
- Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together. Wrap tightly in a plastic wrap.
- Put a small weight on top of the salmon and put in in the fridge for minimum of 24 hours, but preferably 2-3 days.
- Before serving, scrape off the seasoning and cut the fillets into thin slices.
- You can serve this with a slice of lemon, on some nice bread, with boiled potatoes, as an appetizer, as an evening snack. Or just eat it all by yourself. Delicious.
Nutrition Facts : Calories 95.4, FatContent 2.2, SaturatedFatContent 0.4, CholesterolContent 33.1, SodiumContent 3811.3, CarbohydrateContent 5.5, FiberContent 0.2, SugarContent 5, ProteinContent 12.8
DRY-BRINED SMOKED SALMON RECIPE | ALLRECIPES
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 Breakfast and Brunch Meat and Seafood Seafood
Total Time 115 minutes
Cook Time 2 hours 0 minutes
Yield 3 pounds
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, CarbohydrateContent 45.1 g, CholesterolContent 48.7 mg, FatContent 3.8 g, ProteinContent 20.8 g, SaturatedFatContent 0.9 g, SodiumContent 7653 mg, SugarContent 44.8 g
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Best-selling cookbook author Mark Bittman says, "This basic recipe is easy and reliable, and the results taste great. You can use any thick fillet or fish steak in place of salmon -- swordfish and halibut are also good." This recipe is adapted from Bittman's "How to Cook Everything: The Basics."
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