Best 3 Brinkmann Smoked Salmon Recipes

**Smoked salmon** is a culinary delicacy enjoyed worldwide for its unique flavor and texture. This article presents a collection of enticing recipes that showcase the versatility of smoked salmon, ranging from classic preparations to innovative culinary creations. From traditional bagel and lox to imaginative smoked salmon dip and elegant smoked salmon mousse, these recipes cater to diverse palates and occasions. Whether you seek a quick and easy appetizer or an impressive centerpiece for your next gathering, this article offers a delightful array of smoked salmon recipes to tantalize your taste buds.

Here are our top 3 tried and tested recipes!

SMOKED SALMON

Smoked Salmon image

Provided by Alton Brown

Categories appetizer

Time P1DT5h30m

Yield 20 to 30 portions, depending o

Number Of Ingredients 5

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

Steps:

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.

BRINE FOR SMOKED SALMON

Brine for Smoked Salmon image

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.

Provided by Mike O.

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 13h10m

Yield 24

Number Of Ingredients 13

Ingredients

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

Steps:

Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g

SMOKED BRINED SALMON

Smoked Brined Salmon image

This deliciously moist salmon entree can also be served as an appetizer with crackers.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h10m

Yield 6

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/4 cup salt
1 tablespoon grated orange peel (from 1 small orange)
1 medium onion, sliced
1 teaspoon whole black peppercorns
4 cups water
2 1/2- to 3-lb skin-on salmon fillet
4 to 6 wood chunks for smoking (hickory, mesquite or apple)*
2 tablespoons vegetable oil
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

In large heavy-duty resealable plastic food-storage bag, mix sugar, salt, orange peel, onion, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place salmon in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.
Cover wood chunks with water; soak at least 30 minutes.
Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.
Meanwhile, remove salmon from brine; discard brine. Blot salmon dry with paper towels. Brush both sides of salmon with oil. Place salmon, skin side down. Sprinkle with paprika and pepper.
Place salmon, skin side down, on top grill rack in smoker. Cover and smoke about 1 hour or until salmon flakes easily with a fork. If smoking stops, add additional wood chunks through side door of smoker.
Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.

Nutrition Facts : Calories 270, Carbohydrate 4 g, Cholesterol 105 mg, Fiber 0 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

Tips:

Choose the Right Salmon: Select a whole side of salmon that is fresh and firm, with no blemishes or bruises.
Prepare the Brine: Use a combination of water, salt, brown sugar, garlic, bay leaves, and peppercorns to create a flavorful brine for the salmon.
Brine the Salmon: Submerge the salmon in the brine solution and let it rest for at least 8 hours, or up to 24 hours, in the refrigerator.
Set up the Smoker: Preheat your smoker to 200°F (93°C) and add wood chips of your choice for a smoky flavor.
Smoke the Salmon: Place the salmon on the smoker rack and let it smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
Chill and Serve: Remove the salmon from the smoker and let it cool completely. Once cooled, wrap the salmon tightly in plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.

Conclusion:

Smoked salmon is an incredibly versatile and flavorful dish that can be enjoyed in a variety of ways. Whether you prefer it as an appetizer, main course, or ingredient in other dishes, this recipe provides all the necessary steps to create a delicious and impressive smoked salmon. Remember to choose high-quality ingredients, brine the salmon properly, and smoke it at a low temperature for the best results. Experiment with different types of wood chips and flavors to create your own unique smoked salmon recipe that will delight your taste buds and impress your guests.