SMOKING SALMON RECIPES RECIPES

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SMOKED SALMON | SEAFOOD RECIPES | WEBER GRILLS



Smoked Salmon | Seafood Recipes | Weber Grills image

Smoked Salmon on the Weber SmokeFire Wood Pellet Grill

Provided by Dustin Green

Categories     Seafood

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Yield 4 servings

Number Of Ingredients 3

1 Salmon, skin on, 3-4lb.
Kosher Salt, as needed
Black Pepper, fine grind, as needed

Steps:

  • Fill hopper with desired SmokeFire pellet flavor. For this recipe, cherry, apple, hickory or grillmaster blend are recommended options.
  • Prepare the SmokeFire for smoking over low heat (225ºF).
  • Engage the Weber Connect app to receive notifications when SmokeFire has reached temperature and to engage SmokeBoost.
  • Once SmokeFire reaches 225ºF, activate SmokeBoost – this will cool the ambient temperature to between 165-200 degrees to achieve optimal smoke flavor infusion.
  • Season the side of salmon with salt and pepper.
  • Place the salmon, skin side down in the SmokeFire and close the lid
  • Cook salmon on the SmokeBoost setting for 1 hour.
  • Deactivate the SmokeBoost setting. The SmokeFire will return to 225ºF automatically.
  • Continue to smoke the side of salmon to an internal temperature of 135°F. Roughly 1-2 hours more.
  • Carefully remove the side of salmon from the SmokeFire and place on a baking sheet.
  • Cool salmon to room temperature and use immediately or place in the refrigerator and cool down.
  • For use, remove the salmon from the refrigerator 30 minutes prior to consumption.

Nutrition Facts : Calories calories

HOT SMOKED SALMON RECIPE | INA GARTEN | FOOD NETWORK



Hot Smoked Salmon Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 19

1/4 cup granulated sugar
1/4 cup dark brown sugar, lightly packed
Kosher salt
1 tablespoon coarsely ground black peppercorns
1 tablespoon grated lemon zest (2 lemons)
2 pounds King salmon fillets, skin on (whole or cut in serving pieces)
1 large, flat disposable foil pan 
Fresh Dill Sauce, recipe follows, for serving
1/2 cup good mayonnaise, such as Hellmann's
1/2 cup sour cream
1/2 cup plain yogurt, such as Stonyfield
2 tablespoons cream cheese, at room temperature
1/2 cup chopped scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/4 cup minced fresh flat-leaf parsley
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 cup seeded, grated hothouse cucumber

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. 

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HOT SMOKED SALMON RECIPE | INA GARTEN | FOOD NETWORK
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  • 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. 
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