Cold Smoked And Grilled Salmon Recipes
EASY AND TENDER SMOKED SALMON FILLET
Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.
Provided by Mary Cressler | Vindulge
Categories Entree
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).
- Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper.
- Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F). If you don't have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.
- Remove from smoker and let sit for 10 minutes. Slice and serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 1 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 599 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
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- Lay out two long pieces of plastic wrap on a rimmed baking sheet. Overlap the two pieces of plastic wrap 2 inches and extend past the baking sheet 6 inches on the long sides (to allow to fully wrap over the salmon).
- In a large bowl, combine the salt, brown sugar, coriander, and dill. Sprinkle 1 cup of the salt and sugar mixture on the plastic wrap, making it extend 1 inch past where the salmon will lay.
- Sprinkle the remaining salt and sugar on top of the salmon, making sure there are no exposed pieces of the salmon remaining.
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- Use a pair of tweezers or pliers to remove as many of the bones from the fish that you can. Trace your finger down the fillet to help you find them.
- Create the brine by mixing 1 gallon of water and 2 cups of salt. Submerge the fillet in the mix and transfer to refrigerator. Leave overnight, or for 12 hours.
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- In a bowl stir together the salt, sugar and black pepper until thoroughly combined. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.
- Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill. Ingredients. 2 Bunch fresh dill.
- Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top, then place in refrigerator and allow to cure for 2 days.
- Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour.
- When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place salmon onto a baking pan.
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- Run your fingers over the flesh side of the salmon fillets, feeling for the sharp ends of pin bones. Pull out any you find with fish tweezers or needle nose pliers.
- Make the cure: Combine the salt and brown sugar in a mixing bowl and mix with your fingers.
- Cover the dish with plastic wrap and cure the fish in the coolest part of your refrigerator for 24 to 48 hours.
- Gently rinse the cure off the salmon under cold running water. Place the salmon in a large bowl with cold water to cover by 3 inches. Soak for 30 minutes, then drain well in a colander.
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- If you’re smoking the salmon on a warm day (temperature above 70 degrees), arrange the fish on a wire rack over a roasting pan filled with ice.
- Cold smoke the salmon until the exterior is bronzed with smoke and the salmon feels semi-firm and leathery, 12 hours or more. How will you know it’s ready?
- Wrap the salmon in uncoated butcher paper and let it rest in the refrigerator for at least 4 hours before serving or as long as overnight.
- To serve, using a long, slender and very sharp knife held sharply on the diagonal to the fish, cut the salmon into paper-thin slices.
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