Mesquite Smoked Salmon Recipes

MESQUITE SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.

SMOKED SALMON

Steps:

• 1. 1. Whisk together oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, liquid smoke and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 8-12 hours. 2. Prepare smoker, I used mesquite, but you can use hickory, just match your liquid smoke to the type of wood you are using. 3. Oil the rack. Remove salmon from marinade, and place on rack. Smoke for 3 hours. Turn halfway through cooking. Make the Aoli.
• 2. For the aioli, mix all ingredients together, adjust your seasoning to your taste. Sometimes I like more or less lemon juice. Serve with smoked salmon. I prefer the salmon cooled to room temperature, whatever you like.

MESQUITE-SMOKED SALMON

Steps:

• Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
• Whisk in oil a little at a time.
• Place fish in a nonaluminum pan.
• Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
• Remove fish from marinade and place on rack 30 minutes to dry.
• Pour marinade into smoker's water bath.
• Spread mesquite chips on rack of gas or electric smoker.
• Add onion and bay leaves to water bath and fill with water.
• Fill fish cavity with 1 cup cilantro leaves and stems.
• Oil smoker rack and set fish on rack.
• Cover smoker;set heat on high.
• Smoke salmon until fish is just opaque, about 1 hour.
• Cool 15 minutes.
• Discard skin and grey meat from fish.
• Set fish on platter;surround with cilantro and lemon slices.
• Serve at room temperature with Cilantro Sauce (Recipe #232006).
• To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.

SMOKED SALMON

Steps:

• Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
• Preheat a smoker to 250 degrees F with hickory chips.
• Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
• Serve with freshly squeezed lemon just before serving.

SMOKED SALMON

Steps:

• Skin the salmon and remove any bones. rinse under cold running water and dry with paper towels. place in baking dish just large enough to hold it and pour rum over. let marinate for 15 minutes drain and dry with paper towels wipe out dish Cure: combine brown sugar, salt and pepper in mixing bowl, mix well spread 1/3 over bottom of baking dish lay salmon on top, skinned side down sprinkle remaining cure on top, patting into fish cover with plastic wrap and cure in refrigerator for 4 hours set up grill for direct grilling, place a drip pan in the center and heat to medium high rinse cure off salmon and dry with paper towels when ready to cook toss 2 cups wood chips on coals oil the grill grate, place the salmon in the center over the drip pan toss remaining wood chips on coals smoke until cooked through, about 20 minutes transfer to a rack to cool when cool wrap in aluminum foil and refrigerate until cold. alternatively the book says you can smoke it in the smoker for 1.5 to 2 hours @ 225 degrees