SMOKED SALMON MARINADE RECIPES
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!
Provided by Michael Haas
Categories Appetizer
Total Time 1440 minutes
Prep Time 975 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 6
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
CEDAR SMOKED SALMON – PIT BOSS GRILLS
HOW LONG DOES TO SMOKE SALMON?At 225°F it should take about 60 minutes for two 1 lb. salmon fillets to cook on the grill.WHAT TYPE OF WOOD PELLETS ARE BEST FOR SMOKING FISH?We recommend using a hardwood with a lighter flavor such as Fruitwood for a delicate meat like fish. Try using Apple Hardwood Pellets with this recipe to enhance the sweetness of the rice wine vinegar seasoning.
Provided by Pit Boss Kitchen
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 11
Steps:
- Soak the cedar planks in warm water for an hour or more.
- In a bowl, mix together the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic.
- Add in the salmon and let it marinate for about 30 minutes.
- Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes).
- Preheat grill to 225°F.
- Place the planks on the grate. Once the boards start to smoke and crackle a little, it’s ready for the fish.
- Remove the fish from the marinade, season it with the onion powder, parsley and Smoked Salt & Pepper Rub, then discard the marinade.
- Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).
- Remove from the grill, let it rest for 10 mins, then serve.
Nutrition Facts : ServingSize 6
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