Best 2 Best Smoked Salmon Recipes
**Smoked salmon:** A culinary delight enjoyed worldwide, smoked salmon is a delicacy that has graced tables for centuries. Its unique flavor and versatility have made it a staple in many cuisines, from traditional bagel toppings to elegant hors d'oeuvres. In this article, we will take you on a culinary journey, exploring three distinct approaches to smoking salmon: hot smoking, cold smoking, and gravlax. Each method imparts a unique character to the fish, resulting in a range of flavors and textures that will tantalize your taste buds. Whether you're a seasoned smoker or new to the art, our comprehensive guide will provide you with the knowledge and techniques needed to create exceptional smoked salmon at home.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST SMOKED SALMON SPREAD
The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.
Provided by Jay
Categories Appetizers and Snacks Seafood
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g
BEST SMOKED SALMON BRINE ALA POPPIE
This is simple as can be, but it is the best brine for smoked salmon that I have ever used. My grampa Poppie did it like this and my husband and I decided it was the best way. Give it a try and let us know what you think.
Provided by Chef PotPie
Categories Low Protein
Time 16h
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
- Let them soak for about 6 hours. Drain and rinse them.
- Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
- This time allows the brined fish to form a "pellicle" on the brined part which takes the smoke flavor.
- Now smoke the fish for whatever you usually do. YUM.
Nutrition Facts : Calories 38.7, Sodium 5658.8, Carbohydrate 10, Sugar 10
Tips:
- Choose the right salmon: Look for wild-caught, sustainably sourced salmon that is fresh and firm. Avoid farmed salmon, as it is often less flavorful and has a higher fat content.
- Prepare the salmon: Rinse the salmon fillets and pat them dry with paper towels. Remove any bones or skin, if necessary.
- Season the salmon: Season the salmon fillets with salt, pepper, and any other desired spices. You can also add a glaze or marinade to the salmon before smoking it.
- Set up the smoker: Preheat your smoker to the desired temperature, typically between 200°F and 225°F. If you are using a charcoal smoker, add wood chips to the smoker box to create smoke.
- Smoke the salmon: Place the salmon fillets on the smoker rack and smoke them for the desired amount of time, typically between 1 and 2 hours. The salmon is done when it reaches an internal temperature of 145°F.
- Let the salmon cool: Once the salmon is done smoking, remove it from the smoker and let it cool for a few minutes before serving.
Conclusion:
Smoked salmon is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it as an appetizer, main course, or snack, smoked salmon is sure to be a hit. With the right ingredients and techniques, you can easily make your own smoked salmon at home. So, fire up your smoker and get started today!
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