Molasses Smoked Salmon Recipes

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MOLASSES SMOKED SALMON



Molasses Smoked Salmon image

My sister in Alaska gave me this recipe. They know how to smoke salmon up there. The prep time does not include the soak and overnight refrigerator time. The amount of salmon fillets is an estimate. You are good as long as the marinate covers the salmon. My sister uses an electric Little Chief Smoker and I use a charcoal smoker. I believe hers turns out better. Times are for her smoker. Serving size is a guess also.

Provided by RogerOH

Categories     Healthy

Time 5h15m

Yield 20 serving(s)

Number Of Ingredients 12

3 lbs salmon fillets
1/2 cup salt
1/2 teaspoon black pepper
3/4 cup sugar
3/4 cup brown sugar
1 quart water
1/4 teaspoon garlic powder
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1/8 cup honey
1/8 cup molasses
1 teaspoon sesame seed oil

Steps:

  • Cut fillets into 1 inch wide strips.
  • Prepare brine solution and place in a non-metallic container.
  • Add salmon strips to brine and refrigerate for 4 to 6 hours.
  • Rinse fish in cold water and refrigerate overnight to dry.
  • Spray smoker racks with cooking spray (PAM). Fasten foil under racks to prevent dripping.
  • Place salmon on racks leaving room between strips. Smoke for 4 to 5 hours rotating racks top to bottom half way through the process.

Nutrition Facts : Calories 163.5, Fat 3.2, SaturatedFat 0.6, Cholesterol 31.4, Sodium 2901.9, Carbohydrate 19.4, Sugar 18.6, Protein 14

SOY MOLASSES SALMON



Soy Molasses Salmon image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup soy sauce
1/4 cup molasses
1 tablespoon sesame or olive oil
2 teaspoons minced garlic
1 teaspoon ginger powder
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
2 tablespoons canola oil
Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
Black and white sesame seeds, for serving

Steps:

  • Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.
  • Heat a large skillet over medium-high heat and add the canola oil. Add the salmon skin-side down and cook until the skin is brown and crispy, 2 to 3 minutes. Sprinkle the salmon with salt and pepper and drizzle with a little of the sauce, then flip and cook until the salmon is about medium, another minute or two. Depending on the thickness of salmon, you may need more or less time.
  • Allow the salmon to rest for 3 to 5 minutes. Drizzle with more sauce before serving and sprinkle with sesame seeds.

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