After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
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This is How I get PERFECT Smoked Salmon EVERY Time
This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for incredible flavor. The taste of this smoked salmon is amazing, and you can serve it hot or cold.
Smoked salmon is a process where fresh salmon is either cold or hot smoked. Hot smoking is where the salmon is smoked at temperatures between 120° and 180° until the desired internal temperature is achieved. You can also hot smoke the salmon for several hours if you plan to wrap it, cool it, and serve it cold after several days, but the texture can be dry.
The other method is cold smoking which smokes at temperatures between 70° and 90° for several hours and even up to a few weeks. If smoking for several weeks, it turns the fish into salmon-jerky. If you brine the salmon and cold smoke it for several hours, you will get something known as lox.
My smoked salmon recipe is known as kippered salmon. This method is brined and hot smoked and can be served hot or cold. I prefer to cook it to 140° to 145° internally because I like to eat it warm.
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Ingredients for this recipe:
• 3 cups water
• 2/4 cups packed light brown sugar
• 1/3 cup sea salt
• zest of 1 orange
• zest of 1 lemon
• 4 to 4 ½ pound side of salmon
For the Glaze:
• ½ cup brown sugar
• Juice of 1 lemon
• Juice of 1 orange
• ½ stick unsalted butter
• 1 tablespoon soy sauce
Gordon Ramsay Cooks Fresh Caught Salmon | Gordon Ramsay: Uncharted
Gordon Ramsay cooks salmon immediately after it's been caught.
Follow chef Gordon Ramsay as he journeys to some of the most incredible and remote locations on Earth in search of culinary inspiration, epic adventures, and cultural experiences he will never forget.
#GordonRamsay #GordonRamsayUncharted #Unchated #NationalGeographic #Food #Cooking
Smoked Salmon Recipe | Weber Smokey Mountain Cooker | Tuffy Stone
Salmon is a perfect fish for grilling because of the high fat content, which provides moisture in cooking. Because it’s not a fragile fish, it stands up to the heat of the grill well. We’ve got our Grill Ambassador Tuffy Stone showing you how to make the best Smoked Salmon recipe on the Weber Smokey Mountain!
Salmon with Cucumber Yogurt Sauce
Serves 4
Ingredients:
- 4 (6-ounce) fillets salmon
- 4 tablespoons plus 1 teaspoon Dill Rub (See Recipe)
Dill Rub Ingredients:
(Yields a generous ½ cup)
- ¼ cup kosher salt
- ¼ cup freshly ground pink peppercorns
- 1 tablespoon plus 1 teaspoon dried dill weed
- ½ teaspoon ground lemon peel
- ½ teaspoon freshly ground juniper berries
Dill Rub Recipe:
-The day before you plan to grill, prepare the Dill rub.
- In a small bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.
Cucumber Yogurt Sauce Ingredients:
(Yields a generous 1 ½ cups)
- ¾ cup yogurt
- 1 tablespoon plus 1 teaspoon lemon juice
- ¼ teaspoon granulated garlic
- 1 teaspoon granulated sugar or simple syrup
- 2 tablespoons chopped cilantro
- ¾ cup finely-diced English cucumber
Cucumber Yogurt Sauce Recipe:
- About 30 minutes before you plan to grill, make the Cucumber Yogurt Sauce.
- To make the Cucumber Yogurt Sauce, first make the Simple Syrup.
-Combine the sour cream, lemon juice, garlic, sugar or simple syrup, cilantro, and cucumber in a small bowl. Cover and refrigerate until ready to use.
Salmon Recipe:
- About 30 minutes before smoking the salmon, dust each evenly on all sides with 1 tablespoon Dill Rub.
- When you are ready to cook, heat the smoker to 300 degrees F.
- Spray the grill grates with pan spray and place the salmon portions directly on the grates. Close the smoker lid, and cook about 20 minutes or until done.
- Serve each portion with 1 to 2 tablespoons of the Cucumber Yogurt Sauce and pass the remaining sauce around the table.
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Salmon pate (Best First Fish Dish)
Salmon pate (Best First Fish Dish)
Serves 4 as a sandwich or 8 as an hors d'oeuvre
1 Lb salmon fillet
1 tsp oil (any oil works)
Zest of 1 lemon
2 tsp lemon juice (or to taste)
1 medium shallot (or 2 scallions), minced
1 Tbsp capers, rinsed, dried, and minced (optional)
2 Tbsp any mix of tarragon, parsley, dill, chives, minced
113g (4oz package) cold smoked salmon, minced
30g (2 Tbsp) soft unsalted butter, cut into 4 pieces
65g (4-5 Tbsp) mayo
35g (2 Tbsp) creme fraiche or sour cream
15g (1 Tbsp) Dijon mustard
Salt and pepper to taste
Preheat the oven to 300F (150C). Place the salmon fillet on a foiled lined baking sheet. Sprinkle with salt and rub with oil. Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside. Let rest 20-30 min.
In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard. Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous. Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly. Chill for at least 4 hours and up to 2 days.
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Alton Brown Makes Smoked Salmon | Good Eats | Food Network
Don’t be intimidated to smoke salmon at home! Alton is to the rescue.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Smoked Salmon
RECIPE COURTESY OF ALTON BROWN
Total: 1 day 5 hr 30 min
Prep: 1 day 30 min
Cook: 5 hr
Yield: 20 to 30 portions
Ingredients
1 cup kosher salt
1/2 cup sugar
1/2 cup dark brown sugar
1 tablespoon crushed black peppercorns
2 large salmon fillets or sides, pin bones removed
Directions
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 with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
Cook’s Note
Trout, mackerel, and bluefish also smoke well.
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Alton Brown Makes Smoked Salmon | Good Eats | Food Network