6 Delicious Smoked Salmon Recipes for Every Occasion

Smoked Salmon Wet Brine

• Fresh, skinless salmon fillet
• Salt
• Brown sugar

Instructions

1. Prepare the Salmon:
   • The salmon fillet should be patted extremely dry.
2. Make the Wet Brine:
   • Mix brown sugar to make an undissolved brine.
   • Use this to make a pellicle of the salmon to absorb smoke.

Homemade Gravlax

Ingredients

• Fillet of fresh salmon (preferably from a wild catch)
• Kosher salt
• Black pepper
• Gin or vodka (optional)
• Fresh dill

Instructions

1. Cure the Salmon:
   • Apply rub to salmon using salt kosher as well as black pepper.
   • Optionally, you can add vodka or gin.
   • sprinkle with freshly Dill.
2. Refrigerate:
   • Place salmon skin side down on the seasoning.
   • Cover rest of the cure components.
   • Refrigerate for 48 hours.
3. Serve:
   • Slice the edge then serve.

Sweet-and-Smoky Cedar-Planked Salmon

Ingredients

• Olive oil
• Lemon zest and juice
• Garlic
• Fresh herbs
• Salt
• Brown sugar
• Cedar planks

Instructions

1. Prepare the Marinade:
   • Combine olive oil lemon juice and zest fresh herbs, garlic along with salt.
   • Include brown sugar.
2. Soak the Cedar Planks:
   • Let it soak at minimum an hour, then weigh down to stop floating.
3. Grill the Salmon:
   • Put the soaked planks on the grill, preferably with the indirect heating.
   • Grill for approximately 22 minutes while the cover is shut.

Smoked Salmon Pasta

Ingredients

• Salmon
• Light Philadelphia cream cheese
• White wine
• onion or shallot (or scallions)
• Chives, or thyme
• Butter
• Pasta

Instructions

1. Boil Pasta:
   • Get salted and boiled water the point of boiling then cook the pasta.
   • Reserve 1/2 cup pasta liquid prior draining.
2. Prepare Sauce:
   • Melt butter, then sauté onion until it becomes tender.
   • Mix in white wine, cream cheese and the reserved pasta water.
3. Combine:
   • Include pasta in your sauce.
   • Stir in chives, or Thyme.

Alton Brown’s Smoked Salmon

Ingredients

• Wild Coho Salmon Fillets
• Kosher salt
• Sugar
• Peppercorns
• Optional: garlic or citrus zest

Instructions

1. Prepare Dry Rub:
   • Mix sugar, salt peppercorns, and additional flavorings.
2. Apply Rub:
   • Rub salmon with the wrap in plastic and then refrigerate using weights.
3. Smoke the Salmon:
   • Smoke until internal temperature reaches 140degF.

Ina Garten’s Smoked Salmon Spread

Ingredients

• Smoked salmon
• Cream cheese
• Sour cream
• Lemon juice
• Fresh dill
• Horseradish
• Salt and Pepper
• Fresh chives

Instructions

1. Make the Spread:
   • Cream cheeses made with a mixer.
   • Add lemon juice, sour cream as well as horseradish, dill, salt as well as pepper.
   • Fold in Smoked salmon.
2. Chill and Serve:
   • Chill until you’re ready for serving.
   • Serve with slices of baguette crackers, crudites, or crackers.

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