RUB FOR SMOKED SALMON RECIPES

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

TOP SECRET RECIPES | FAMOUS DAVE'S SMOKED SALMON SPREAD

Top Secret Recipes | Famous Dave's Smoked Salmon Spread image

Menu Description: "Our own hickory-smoked salmon, cream cheese, capers and chipotle peppers makes this a spread worth swimming upstream for. Served with fire-grilled flatbread." Famous Dave's is famous for making pork ribs so good you forget you're wearing the embarrassing bib. But before you get your face smeared with BBQ sauce, you may want to kick off your meal with this popular choice from the chain's appetizer column. Start with 4 ounces of the best smoked salmon you can find—it should be very smoky if you want to duplicate the same taste of the original. If you can't find salmon that's smoky enough, I found that adding a little hickory liquid smoke to the mix works perfectly to flavor the spread so that it tastes like Dave's version. You'll end up with twice the amount of spread as the original which makes this a great appetizer for a small party. You can even prepare the flatbread ahead of time, then wrap it up in foil and reheat it in the oven before serving. If you're craving some ribs, try my clone recipes for Chili's Baby Back Ribs, Roadhouse Grill Baby Back Ribs, or Tony Roma's World Famous Ribs. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Ingredients

Nutrition Facts : Calories 550 calories

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TOP SECRET RECIPES | FAMOUS DAVE'S SMOKED SALMON SPREAD

Menu Description: "Our own hickory-smoked salmon, cream cheese, capers and chipotle peppers makes this a spread worth swimming upstream for. Served with fire-grilled flatbread." Famous Dave's is famous for making pork ribs so good you forget you're wearing the embarrassing bib. But before you get your face smeared with BBQ sauce, you may want to kick off your meal with this popular choice from the chain's appetizer column. Start with 4 ounces of the best smoked salmon you can find—it should be very smoky if you want to duplicate the same taste of the original. If you can't find salmon that's smoky enough, I found that adding a little hickory liquid smoke to the mix works perfectly to flavor the spread so that it tastes like Dave's version. You'll end up with twice the amount of spread as the original which makes this a great appetizer for a small party. You can even prepare the flatbread ahead of time, then wrap it up in foil and reheat it in the oven before serving. If you're craving some ribs, try my clone recipes for Chili's Baby Back Ribs, Roadhouse Grill Baby Back Ribs, or Tony Roma's World Famous Ribs. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
From topsecretrecipes.com
Reviews 5.0
Total Time 20 minutes0S
Calories 550 calories per serving

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From cooking.nytimes.com
Reviews 4
Total Time 4 hours 15 minutes
Calories 728 per serving

Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.

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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.
4. Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
5. Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
6. Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
7. To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
8. Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.

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