Best 2 Grilled Cured Salmon Recipes

**Grilled Cured Salmon: A Delicacy for the Senses**

Grilled cured salmon is a culinary masterpiece that tantalizes the taste buds with its smoky, savory, and succulent flavors. This dish, often served as an appetizer or main course, elevates any occasion with its elegant presentation and exquisite taste. The process of curing the salmon enhances its natural flavors, resulting in a firm texture and a rich, slightly salty taste. Grilling the cured salmon adds a smoky char that perfectly complements the delicate flavors of the fish. This article presents a collection of grilled cured salmon recipes that cater to various preferences and skill levels, ensuring that every home chef can create this delectable dish. From classic preparations to innovative flavor combinations, these recipes offer a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN SUGAR-CURED SALMON

Brown Sugar-Cured Salmon image

This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill. While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. Serve it with a crisp salad for a light supper, or with rice for something more substantial.

Provided by Melissa Clark

Categories dinner, lunch, main course

Time 4h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)
1/4 cup light brown sugar
2 teaspoons coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
Finely grated zest of 1 lemon, plus lemon wedges for serving
Olive oil
1 1/2 cups hickory chips, soaked for 30 minutes and drained

Steps:

Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.

GRILLED CURED SALMON

Grilled Cured Salmon image

Provided by Melissa Clark

Categories dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon whole coriander seeds
1 tablespoon Sichuan peppercorns
1 dried cascabel pepper
1/2 cup turbinado sugar
1/4 cup smoked Danish sea salt (see box)
1/2 teaspoon freshly ground black pepper
4 pieces skinless, boneless salmon fillet, about 1 3/4 pounds total

Steps:

In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes. Transfer to a plate to cool. Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes. Let cool, then tear it into small pieces.
Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder. Grind to a fine powder. Combine powder with sugar, salt and ground black pepper in a medium mixing bowl. Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper. Shape cure into a flat mound that matches shape and size of salmon fillets. Place salmon on top, and cover with remaining cure. Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.
Scrape cure off salmon with knife. Preheat a grill or broiler. Grill or broil salmon, turning once, for a total of 5 to 7 minutes, or until slightly translucent in center.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 26 grams

Tips:

Choose the freshest salmon you can find. Look for firm, bright-colored fish with no off odors.
Cure the salmon for at least 24 hours. This will help to firm up the fish and develop its flavor.
Use a flavorful brine. The brine is what will give the salmon its flavor, so make sure to use a combination of spices and herbs that you enjoy.
Grill the salmon over medium heat. This will help to prevent the fish from sticking to the grill and will also ensure that it cooks evenly.
Baste the salmon with melted butter or olive oil while it is grilling. This will help to keep the fish moist and prevent it from drying out.
Cook the salmon until it is cooked through. The fish should be opaque and firm when it is done.
Let the salmon rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish, resulting in a more flavorful and moist dish.

Conclusion:

Grilled cured salmon is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great source of protein and omega-3 fatty acids, and it can be easily customized to your own taste preferences. Whether you are new to cooking fish or you are a seasoned pro, grilled cured salmon is a dish that you are sure to enjoy.