How To Smoke Salmon Fillets Recipes
More about "how to smoke salmon fillets recipes"
HOW TO SMOKE SALMON - SMOKED SALMON RECIPE | HANK …
From honest-food.net
Double the brine if it's not enough to cover the fish. Take your fish out of the brine, rinse it briefly under cold running water, and pat it dry. Set the …
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Double the brine if it's not enough to cover the fish. Take your fish out of the brine, rinse it briefly under cold running water, and pat it dry. Set the …
4.9/5 (452)
Total Time 4 hrs 15 mins
Category Cured Meat
Calories 132 per serving
- Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
- You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
- Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
- Start by slicking the skin of your fish with some oil, so it won't stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two. NOTE: What my smoker is set at is not necessarily what the actual temperature is. Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray.
SMOKED SALMON RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top …
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In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top …
Author Alton Brown
Difficulty 1 day 5 hr 30 min
HOW TO SMOKE SALMON | ALLRECIPES
From allrecipes.com
5. Smoke. Place the salmon skin-side-down on the cool side (if you're using a cedar plank place the salmon skin-side-down on the cedar …
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5. Smoke. Place the salmon skin-side-down on the cool side (if you're using a cedar plank place the salmon skin-side-down on the cedar …
Estimated Reading Time 5 mins
HOW TO SMOKE SALMON - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
Smoke your salmon at 120 degrees for about two hours. Check and baste your salmon with honey after the first two hours. After the first two hours, increase the temperature to 140 degrees. Gradually increase the temperature every hour …
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Smoke your salmon at 120 degrees for about two hours. Check and baste your salmon with honey after the first two hours. After the first two hours, increase the temperature to 140 degrees. Gradually increase the temperature every hour …
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HOW TO SMOKE SALMON - A BEGINNER'S GUIDE - QUALITY …
From qualityseafooddelivery.com
You should hot smoke salmon at 120 degrees to 175 degrees in a smoker. Smoke the salmon for about four to six hours until the salmon reaches an internal temperature of 140 degrees. If you have a specialized smoker, …
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You should hot smoke salmon at 120 degrees to 175 degrees in a smoker. Smoke the salmon for about four to six hours until the salmon reaches an internal temperature of 140 degrees. If you have a specialized smoker, …
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SMOKED SALMON RECIPE | FOOD NETWORK
From foodnetwork.com
In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours. Preheat a smoker to 250 degrees F with ...
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In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours. Preheat a smoker to 250 degrees F with ...
Author Eddie Maurin
Steps 4
Difficulty Easy
HOW TO SMOKE SALMON - TRAEGER GRILLS
From traeger.com
After setting to Smoke or Super Smoke, let your grill preheat with the lid closed for 5-10 minutes. Next, place your salmon directly on the grill grate (skin side down) and smoke for 3-4 hours …
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After setting to Smoke or Super Smoke, let your grill preheat with the lid closed for 5-10 minutes. Next, place your salmon directly on the grill grate (skin side down) and smoke for 3-4 hours …
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HOW TO SMOKE SALMON - BRADLEY SMOKERS NORTH AMERICA
From bradleysmoker.com
4. For the other two filets, brush both sides of the salmon filets with oil. 5. sprinkle those filets with the fish rub. 6. Set them on the smoking trays and place them in the smoker for 1 hour. 7. …
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4. For the other two filets, brush both sides of the salmon filets with oil. 5. sprinkle those filets with the fish rub. 6. Set them on the smoking trays and place them in the smoker for 1 hour. 7. …
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EASY SMOKED SALMON RECIPE - OLGA IN THE KITCHEN
From olgainthekitchen.com
Transfer to smoker – place the salmon skin-down on a piece of foil and transfer it to the smoker. Remove the foil, do not leave it underneath the salmon. Smoke salmon – …
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Transfer to smoker – place the salmon skin-down on a piece of foil and transfer it to the smoker. Remove the foil, do not leave it underneath the salmon. Smoke salmon – …
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ULTIMATE GUIDE ON HOW TO SMOKE SALMON - GRILL MASTERS …
From grillmastersclub.com
With a butcher knife, cut from the base of the head towards the tail. You will be following the spine, so the back of the fish should be facing toward you. Cut through the ribs until you’ve …
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With a butcher knife, cut from the base of the head towards the tail. You will be following the spine, so the back of the fish should be facing toward you. Cut through the ribs until you’ve …
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SMOKED SALMON RECIPES | ALLRECIPES
From allrecipes.com
Top-Rated Salmon Recipes Ready in 30 Minutes or Less. Salmon is so versatile: Bake, broil, or grill it; smoke, poach, or add it to stews; form it into fish cakes or burgers; add it to salads. …
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Top-Rated Salmon Recipes Ready in 30 Minutes or Less. Salmon is so versatile: Bake, broil, or grill it; smoke, poach, or add it to stews; form it into fish cakes or burgers; add it to salads. …
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TRAEGER SMOKED SALMON: HOW TO SMOKE SALMON LIKE A PRO
From smokeygrillbbq.com
Preheating the grill will ensure that the salmon will cook evenly. Preheat your Traeger grill to 250°. Finally, place the seasoned smoked salmon on a preheated Traeger …
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Preheating the grill will ensure that the salmon will cook evenly. Preheat your Traeger grill to 250°. Finally, place the seasoned smoked salmon on a preheated Traeger …
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HOW LONG DOES IT TAKE TO SMOKE SALMON? – MEAT …
From meatsmokinghq.com
On average, it takes about 1 hour to smoke salmon at 220°F. If you are cold smoking at 180°F, it will take closer to 5 hours. The texture and the taste of the salmon will be different …
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On average, it takes about 1 hour to smoke salmon at 220°F. If you are cold smoking at 180°F, it will take closer to 5 hours. The texture and the taste of the salmon will be different …
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HOW TO COLD SMOKE SALMON IN 12 SIMPLE STEPS - THEBARBEC
From thebarbec.com
Get one of your larger baking dishes and spread 33% of the curing mix on the bottom. Follow up by distributing the fillet pieces in the dish. Leave 1½ cm of space between …
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Get one of your larger baking dishes and spread 33% of the curing mix on the bottom. Follow up by distributing the fillet pieces in the dish. Leave 1½ cm of space between …
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SMOKED SALMON RECIPE - FOOD.COM
From food.com
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air …
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In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air …
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HOW TO CAN SMOKED SALMON - 2022 BRONNIE BAKES
From bronniebakes.com
There are many ways to can smoked salmon, but the most common is the hot water bath. The salmon is first cleaned and then filleted. The skin is removed and the fillets …
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There are many ways to can smoked salmon, but the most common is the hot water bath. The salmon is first cleaned and then filleted. The skin is removed and the fillets …
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10 THINGS TO DO WITH SMOKED SALMON | BBC GOOD FOOD
From bbcgoodfood.com
Smoked salmon scramble flatbreads. Smoked salmon scramble croissants. Poached eggs with smoked salmon and bubble & squeak. 3. Smoked salmon with scones and potato cakes. …
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Smoked salmon scramble flatbreads. Smoked salmon scramble croissants. Poached eggs with smoked salmon and bubble & squeak. 3. Smoked salmon with scones and potato cakes. …
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EASY STEPS ON HOW TO SMOKE SALMON IN A SMOKER, 4 …
From outdoorfeels.com
Step 1: Prepare liquid or dry brine with salt, brown sugar, garlic powder, black pepper etc. Step 2: Brine all around the Salmon in the pan. Step 3: Wrap the brined salmon …
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Step 1: Prepare liquid or dry brine with salt, brown sugar, garlic powder, black pepper etc. Step 2: Brine all around the Salmon in the pan. Step 3: Wrap the brined salmon …
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HOW TO SMOKE SALMON: A STEP-BY-STEP TUTORIAL - THE …
From thespruceeats.com
4 cups water. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 bay leaves. 1 stalk sliced celery. 1/2 cup chopped fennel. 1/2 chopped onion. 2 smashed garlic cloves. Mix together all …
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4 cups water. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 bay leaves. 1 stalk sliced celery. 1/2 cup chopped fennel. 1/2 chopped onion. 2 smashed garlic cloves. Mix together all …
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HOW TO MAKE SMOKED SALMON AT HOME | ALASKAN SALMON …
From aksalmonco.com
1. Brine Your Salmon. Your first step is to brine your salmon. A basic brine recipe is 1 quart water, 1/3 cup kosher salt and 1 cup brown sugar. After mixing all your brine …
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1. Brine Your Salmon. Your first step is to brine your salmon. A basic brine recipe is 1 quart water, 1/3 cup kosher salt and 1 cup brown sugar. After mixing all your brine …
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SMOKED SALMON - LEARN HOW TO MAKE AMAZING HOT SMOKED SALMON
From grillingsmokingliving.com
Prepare the smoker. Prepare your smoker and get the temperature to 225°. You will want to keep the temperature no higher than 225°. Place a drip pan with water under the …
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Prepare the smoker. Prepare your smoker and get the temperature to 225°. You will want to keep the temperature no higher than 225°. Place a drip pan with water under the …
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