Best 2 Smoked Salmon No Brine Recipes

Indulge in the exquisite flavors of smoked salmon, a culinary delicacy that promises an unforgettable gastronomic experience. Prepared using traditional methods, smoked salmon offers a tantalizing fusion of smoky, salty, and subtly sweet notes that dance upon the palate. Whether you prefer the classic cold-smoked gravlax or the irresistibly rich hot-smoked salmon, this versatile delicacy offers endless possibilities for culinary exploration. Discover the art of crafting your own smoked salmon at home with our carefully curated collection of recipes. From simple preparations that highlight the natural flavors of the fish to innovative variations that incorporate unique ingredients and cooking techniques, our recipes cater to every taste and skill level. Dive into the world of smoked salmon and embark on a journey of culinary delight.

Here are our top 2 tried and tested recipes!

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

DRY BRINED SMOKED SALMON

Dry Brined Smoked Salmon image

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

Ingredients

2 (2 pound) salmon fillets, skin removed
1 pound demerara sugar
¾ cup coarse sea salt
2 tablespoons coarse sea salt
7 cloves garlic, crushed
1 large orange, zested
2 tablespoons grated fresh ginger
1 teaspoon cracked black pepper
½ teaspoon cayenne pepper
½ teaspoon red chile flakes
2 cups brown sugar
1 cup honey
½ cup red wine
½ cup dark rum
½ teaspoon cayenne pepper
½ teaspoon cracked black pepper

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:

Use fresh, high-quality salmon for the best results.
If you don't have a smoker, you can use a charcoal or gas grill with a smoker box.
Soak the wood chips in water for at least 30 minutes before using them.
Keep the smoker temperature between 200-250°F (93-121°C) for the best results.
Smoke the salmon for 30-45 minutes, or until it is cooked through.
Let the salmon cool slightly before serving.

Conclusion:

Smoking salmon is a great way to preserve it and add a delicious flavor. With a little planning and effort, you can easily smoke salmon at home. Whether you use a smoker, charcoal grill, or gas grill, the process is relatively simple. Just be sure to use fresh, high-quality salmon and follow the tips above for the best results. Smoked salmon is a delicious and versatile food that can be enjoyed on its own, as an appetizer, or as part of a main dish. It is also a great source of protein and omega-3 fatty acids. So next time you are looking for a healthy and flavorful meal, try smoking some salmon.