Randys Brown Sugar Garlic Smoked Salmon Recipes

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BROWN SUGAR SALMON



Brown Sugar Salmon image

One of the many fish recipes I found one year during Lent - this one made it easy to give up meat. Very easy, but the taste is out of proportion to the effort.

Provided by ChrisMc

Categories     One Dish Meal

Time 6h20m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup brown sugar
4 tablespoons butter, melted
2 tablespoons lemon juice
3 tablespoons soy sauce
2 tablespoons white wine or 2 tablespoons cooking wine
2 salmon fillets

Steps:

  • Combine sugar, butter, juice, soy sauce, and wine.
  • Place the salmon fillets in a baking dish and cover with the marinade.
  • Marinate in the refrigerator for at least 3-6 hours.
  • Bake 15-20 minutes at 400 degrees, basting every 15 minutes.

Nutrition Facts : Calories 847.9, Fat 37.1, SaturatedFat 17.2, Cholesterol 207.3, Sodium 1965.8, Carbohydrate 56.9, Fiber 0.3, Sugar 54.4, Protein 68.4

PEPPERY BROWN SUGAR SALMON



Peppery Brown Sugar Salmon image

The contrast of the brown sugar and the cracked pepper make this an amazing way to prepare salmon. I found the recipe on the back of the salmon package.

Provided by MsBindy

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs salmon fillets (bones removed)
3 tablespoons brown sugar, packed
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon cracked black pepper
1 tablespoon butter, melted

Steps:

  • Preheat oven to 425°F.
  • Pat the salmon fillets dry.
  • Brush with melted butter.
  • Combine the seasonings in a small bowl and mix.
  • Sprinkle the seasonings over the salmon and press down gently.
  • On a lightly greased baking sheet, bake for 20-25 minutes. I typically line the baking sheet with foil for easy cleanup.

Nutrition Facts : Calories 282.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 86.1, Sodium 156.4, Carbohydrate 10.5, Fiber 0.1, Sugar 10.1, Protein 35

GRILLED SALMON WITH BROWN SUGAR, GARLIC AND GINGER



Grilled Salmon With Brown Sugar, Garlic and Ginger image

Extremely easy. And easy to scale up for parties. Moist, sweet and salty, it's good hot or cold (or leftover in the best salmon sandwiches ever). My family won't let me cook salmon any other way.

Provided by jandem

Categories     Canadian

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large salmon fillet
1/2 cup dark brown sugar
1 tablespoon coarse salt
1 teaspoon garlic powder
1 teaspoon ginger powder
ground pepper (optional)

Steps:

  • Heat your grill to high.
  • Mix together the sugar, salt, garlic powder and ginger powder.
  • Arrange the salmon on a grill basket or on foil skin side down. Sprinkle the mix over the entire fillet.
  • Place the grill basket on the rack and turn the heat down to medium high. Grill with the lid closed until the fish is firm to the touch and just cooked through. Grill time depends on the thickness of the fillet.

Nutrition Facts : Calories 199.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 41.3, Sodium 1808.4, Carbohydrate 27.6, Fiber 0.1, Sugar 26.6, Protein 16

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

SHORT SMOKED SALMON



Short Smoked Salmon image

This is to-die-for Delicious! It reminds me of the Short Smoked Salmon served at Sweetwater Tavern. Serve it with roasted garlic mashed potatoes along with a stone ground mustard and mayonnaise sauce and you will be applauded!

Provided by NVirginian

Time 5h40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs fresh salmon, fillets of similar thickness scales removed but leave the skin on, cut into strips about 3-inch wide
1/2 cup hot water in a 2 cup measuring cup
1/4 lb salt, any type (but you don't need a scale)
1/4 cup white sugar
2 tablespoons garlic powder (not garlic salt)
2 tablespoons finely ground black pepper
1/2 gallon cold water 1 clean brown paper bag

Steps:

  • 3) Make the brine in a large non-reactive pot (stainless, ceramic, porcelain, or glass). You can make it days in advance and keep it chilled if you wish. Add the hot water to a one cup measuring cup. Then pour in salt, any salt, until the water line reaches 3/4 cup. The water will swallow up almost exactly 1/4 pound regardless of whether you use table salt, kosher salt, pickling salt, or sea salt. The volume of these salts may differ, but their water displacement will be the same! Pour the slurry into a very clean non-reactive container large enough to hold the meat and 1/2 gallon of water. Then add the sugar, garlic, and black pepper. Stir until most of the sugar is dissolved. The garlic and pepper will not dissolve much at first. Then add the cold water.
  • 4) Chose your brining container carefully. It needs to be food grade, large enough to hold the meat and the brine with the meat submerged, and it cannot be made of aluminum, copper, or cast iron, all of which can react with the salt. Do not use garbage bags or a garbage can or a bucket from Home Depot. They are not food grade. Do not use a styrofoam cooler. It might give the meat an off flavor and you'll never get the cooler clean when you're done.
  • Zipper bags work fine. For large cuts get Reynolds Brining Bags, Ziploc XL, and XXL bags. If you brine in a zipper bag, periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides. Place the bag in a roasting pan to catch leaks. You can also use bowls, pots, and Tupperware.
  • Submerge the fish skin side up in the brine and refrigerate. Make sure the meat part is thoroughly submerged. If you need to, hold it under with a plate with a weight on top. Cover with plastic wrap not aluminum foil. Gently stir the container occasionally to make sure all parts of the fish come into contact with the brine.
  • 5) The length of brining will vary depending on how thick the filets are. Brine 2" thick filets for about 2 hours in the fridge, 1" filets for 1 hour. Drain the fish and discard the brine. Then rinse the fish to remove surface salt, and soak them in clear water for about an hour. This helps get rid of excess salt. Pat dry with paper towels. Some folks like to put the filets in the fridge for an up to 3 hours under the theory that a desirable shiny tacky film or pellicle will form on the surface. It is said to help retain moisture and smoke. I have tried it with and without pellicle and see no quality difference. But a few hours of resting will help the brine to distribute itself evenly through the flesh.
  • 6) Cut pieces of paper bag or plain white paper about the same size as each hunk of fish and place the fish on the paper, skin side down. Don't use foil or parchment paper. We want the fish to stick to the paper to help us remove the skin, and it will not stick to foil or parchment. If you are glazing, sprinkle some brown sugar on top of the fillets or paint them with maple syrup. Place the fish on a rack on your grill or smoker so they are not touching each other. Insert a digital thermometer temperature probe into the thickest part of the thickest fillet.
  • 7) Put the fish into a preheated smoker at about 225°F and place the fillet with the probe in the coolest part of the smoker. Add the wood.
  • 8) As the meat approaches doneness, bubbles of milky liquid will often come to the surface. This is a natural protein liquid from within the muscle fibers and it's fine. It just looks ugly. You can wipe it off or brush it off with a wet brush. Remove the meat when it is at about 140°F internal. No more than 150°F. Total cooking time will be about 60 minutes depending on the actual temperature of your oven and the thickness of the meat.
  • 9) Remove the fillets and let them cool for about 15 minutes, until you can handle them. Then peel off the paper and the skins should come right off with it. While you are looking at the skin side, if there is any dark brown flesh, scrape it off with a serrated steak knife and discard it. It can taste muddy.

Nutrition Facts : Calories 360.9, Fat 10.1, SaturatedFat 1.9, Cholesterol 104.3, Sodium 11171.3, Carbohydrate 18.2, Fiber 1.3, Sugar 12.6, Protein 47.6

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