Smoked Salmon Wet Brine
Ingredients
- Fresh, skinless salmon fillet
- Salt
- Brown sugar
Instructions
- Prepare the Salmon:
- The salmon fillet should be patted extremely dry.
- 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
- 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.
- Refrigerate:
- Place salmon skin side down on the seasoning.
- Cover rest of the cure components.
- Refrigerate for 48 hours.
- 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
- Prepare the Marinade:
- Combine olive oil lemon juice and zest fresh herbs, garlic along with salt.
- Include brown sugar.
- Soak the Cedar Planks:
- Let it soak at minimum an hour, then weigh down to stop floating.
- 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
- Boil Pasta:
- Get salted and boiled water the point of boiling then cook the pasta.
- Reserve 1/2 cup pasta liquid prior draining.
- Prepare Sauce:
- Melt butter, then sauté onion until it becomes tender.
- Mix in white wine, cream cheese and the reserved pasta water.
- 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
- Prepare Dry Rub:
- Mix sugar, salt peppercorns, and additional flavorings.
- Apply Rub:
- Rub salmon with the wrap in plastic and then refrigerate using weights.
- 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
- 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.
- Chill and Serve:
- Chill until you’re ready for serving.
- Serve with slices of baguette crackers, crudites, or crackers.
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