Best 6 Dry Cured Smoked Salmon Recipes
**Discover the Art of Dry-Cured Smoked Salmon: Traditional and Modern Recipes for a Delectable Delicacy**
Indulge in the luxurious flavors of dry-cured smoked salmon, a culinary masterpiece that combines traditional techniques with contemporary culinary artistry. This article presents a collection of recipes that guide you through the process of creating this delectable delicacy, from selecting the finest salmon to mastering the art of curing and smoking. Embark on a culinary journey that unlocks the secrets of this iconic dish, whether you prefer the classic gravlax method or are intrigued by innovative flavor combinations. Prepare to tantalize your taste buds with a symphony of flavors and textures, as you explore both traditional and modern approaches to dry-curing and smoking salmon.
DRY-BRINED SMOKED SALMON
We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.
Provided by Kaitlyn85
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 10h15m
Yield 12
Number Of Ingredients 6
Steps:
- Mix 1 cup brown sugar and kosher salt together in a small bowl.
- Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
- Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
- Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
- Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g
HOW TO MAKE GRAVLAX
This homemade lox recipe is made with salmon fillet, brine, and water. It is a simple and delicious salmon recipe that can be enjoyed over a bagel, on salad, or snacked on.
Provided by Marina | Let the Baking Begin
Categories Side Dish
Time P1DT5m
Number Of Ingredients 4
Steps:
- Rinse fish fillet under running water, pat dry with paper towel.
- Sprinkle with coarse salt both sides of the fillet, pressing the salt into the fish.
- Mix liquid smoke & water. Pour on top of the fish.
- Allow the fish to cure in the fridge, overnight (24 hours). Depending on the thickness of your fish it might take more or less time.
- Rinse excess salt. Pat dry with paper towel. Slice thinly & serve.
- Store in closed container, refrigerated, for up to a week.
Nutrition Facts : Calories 215 kcal, Protein 30 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 9502 mg, ServingSize 1 serving
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
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.
DRY-CURED SMOKED SALMON
Provided by Moira Hodgson
Categories project, appetizer
Time 1h5m
Yield 12 appetizer portions
Number Of Ingredients 8
Steps:
- Combine dry ingredients in mixing bowl. Cover the fish liberally with the dry ingredients and refrigerate for one hour.
- Rinse the fish, place on a rack to drain and refrigerate uncovered overnight.
- Smoke the fish for 45 minutes to one hour for medium-rare consistency, more if medium-well-done is preferred.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 357 milligrams, Sugar 18 grams
QUICK CURED SALMON
You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.
- Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
- Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 16.7 g, Cholesterol 67 mg, Fat 12.3 g, Protein 22.6 g, SaturatedFat 2.5 g, Sodium 11457.7 mg, Sugar 16.7 g
DRY BRINED SMOKED SALMON
This recipe is special in the fact that it was created by a great fisherman. Catch the salmon, smoke it, and subside. The technique is crucial and every step adds quality to the dish. Sweet, citrus, and smoke combination will blow your mind. Enjoy!
Provided by Matty9
Categories Smoked Salmon
Time P1DT12h25m
Yield 16
Number Of Ingredients 16
Steps:
- Cut salmon into 1/2-inch strips.
- Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
- Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
- When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
- At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
- Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.
Nutrition Facts : Calories 431.5 calories, Carbohydrate 74.5 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 0.9 g, Sodium 4691.9 mg, Sugar 72.6 g
Tips:
- Choose a fresh, high-quality salmon fillet for the best results.
- Use a sharp knife to evenly slice the salmon into thin strips.
- Cure the salmon in a mixture of salt, sugar, and spices for at least 12 hours to allow the flavors to penetrate.
- Rinse the cured salmon thoroughly before smoking to remove any excess salt or spices.
- Smoke the salmon in a cold smoker at a temperature between 70-80°F (21-27°C) for 12-24 hours, depending on the desired smokiness.
- Let the smoked salmon cool completely before slicing and serving.
- Store the smoked salmon in the refrigerator for up to 2 weeks or freeze it for up to 3 months.
Conclusion:
Dry-cured smoked salmon is a delicious and versatile delicacy that can be enjoyed as an appetizer, main course, or snack. With a few simple ingredients and a little patience, you can easily make your own smoked salmon at home. Whether you prefer a mild or smoky flavor, there is a dry-cured smoked salmon recipe to suit your taste. So why not give it a try? You may just be surprised at how easy and rewarding it is.
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