Best 2 Grill Smoked Salmon Recipes
Indulge in the enticing world of smoked salmon, a culinary delight that tantalizes taste buds with its rich, savory, and smoky flavors. This versatile delicacy can be prepared using various methods, each offering a unique taste experience. Embark on a culinary journey as we explore three distinct smoked salmon recipes that cater to different preferences and skill levels.
For those seeking a classic and effortless approach, the Traditional Smoked Salmon recipe is the perfect starting point. Utilizing a simple combination of salt, sugar, and herbs, this method yields succulent and flavorful smoked salmon that can be enjoyed on its own or as an elegant appetizer.
If you're looking for a more adventurous take on smoked salmon, the Hot Smoked Salmon recipe delivers an intense smoky flavor that is sure to impress. This technique involves using a smoker box filled with aromatic wood chips, infusing the salmon with a robust smokiness that pairs perfectly with a variety of dishes.
Finally, for those with access to a grill, the Grilled Smoked Salmon recipe offers a delectable twist on this timeless dish. By combining the smoky flavors of grilling with the delicate taste of salmon, this recipe creates a mouthwatering experience that is sure to be a hit at any gathering.
No matter your preference or skill level, these three smoked salmon recipes provide a tantalizing array of flavors and textures to satisfy any palate. Prepare to embark on a culinary adventure as you explore the world of smoked salmon, creating unforgettable dishes that will leave a lasting impression on your taste buds.
COLD SMOKED AND GRILLED SALMON
Steps:
- Whisk together all ingredients.
- Thaw corn kernels, if using, and drain. Dice all ingredients to size of corn kernels.
- Process all ingredients except panko and egg whites. Place into large bowl, then fold in panko, then slowly fold in egg whites in 2 separate actions. Make sure to fold and not stir or whip.
- Cilantro Citrus Sauce: 1/2 bunch cilantro, chopped 1/2 lime, zest 1/2 lemon, zest 1/2 orange, zest 1 orange, juiced 1 lime, juiced 1 tablespoon shallots 1/2 tablespoon garlic 1/2 cup white wine 4 tablespoons butter Salt and pepper, to taste
- Mix cilantro, zests, juices, shallots and garlic. Saute cilantro mixture, deglaze with wine, reduce. Add butter adjust with salt and pepper.
- 4 (8-ounce) salmon fillets
- Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine.
- Day Two: Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill. Prepare summer corn salsa refrigerate until served. Prepare Chile Dumpling batter and refrigerate.
- Preparation: Preheat BBQ grill to hot fire. Warm corn salsa to room temperature. Set-up steamer on stovetop, bring water to a simmer. Prepare cilantro citrus sauce and keep in warm location. Scoop 12 (2-ounce) portions of dumpling mix into steamer. Cover and cook 8 to 10 minutes.
- While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness).
- Final Assembly: Place 3 dumplings on each plate. Spoon corn salsa between dumplings. Place grilled salmon atop dumplings. Drizzle salmon and plate with citrus sauce.
GRILL-SMOKED SALMON
_**Editor's note:** The recipe and introductory text below are from_ [Extreme Barbecue: Smokin' Rigs and Real Good Recipes](http://www.ecookbooks.com/products.html?affiliateID=16283&item=09807)_, by Dan Huntley and Lisa Grace Lednicer. To read Epicurious's review of the cookbook, go to [Summer Cooking Guides](/features/cookbooks/collections/grilling_2007)._ Smoking whole fish on the grill is deliciously rewarding, and if you haven't tried it before, you'll be surprised at how easy it is - and quick, compared to pork or chicken. There's no brining or curing here - essentially, the fish is "baked" in a tantalizing chamber of wood smoke. Hickory will flavor the fish strongly; you may prefer a milder wood such as oak. Feel free to substitute bass, flounder, catfish, bream, crappie, or whatever good-tasting fish you have available.
Provided by Dan Huntley
Yield Makes 12-15 servings
Number Of Ingredients 1
Steps:
- Build a fire in a smoker/grill for indirect heat. Maintain a temperature of about 300°F.
- Put each fish in an aluminum foil roasting pan, bending the short ends if necessary to lay the fish flat. Place the fish "boats" in the cooker on the side opposite the coals.
- Smoke the fish for about 35 minutes. (Smaller fish will take 8 to 10 minutes per inch of thickness.) The salmon is done when it is almost opaque throughout but still pink in the center. (If substituting white fish, cook until opaque throughout.)
- Remove the salmon from the smoker. Transfer to a cutting board and fillet or cut into steaks, or place on a large platter and carve at the table.
Tips:
- Choose a fresh, high-quality salmon fillet. Look for one with a bright pink color and firm texture.
- Brine the salmon for at least 30 minutes before grilling. This will help to keep it moist and flavorful.
- Use a flavorful wood for smoking, such as alder, oak, or hickory.
- Keep the grill temperature low, around 225°F. This will help to prevent the salmon from overcooking.
- Smoke the salmon for 1-2 hours, or until it reaches an internal temperature of 145°F.
- Let the salmon rest for a few minutes before serving. This will help to keep it juicy.
Conclusion:
Grilled smoked salmon is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your own taste preferences. Whether you like it simple or topped with your favorite sauce or garnish, grilled smoked salmon is sure to please everyone at your table.
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