Sucker Salmon Recipes

SALMON CANDY

Salmon Candy image

Provided by Food Network

Time 1h35m

Yield 25 to 30 appetizer servings

Number Of Ingredients 15

Ingredients

2 to 4 pounds boneless fresh salmon fillet,side-on
3 to 4 tablespoons vegetable oil
3 to 4 tablespoons Cajun seasoning
1 tablespoon fresh cracked black pepper
Razz B Que Sauce, recipe follows
4 tablespoons freshly chopped chives
1/2 pint fresh raspberries
12 ounces cream cheese, room temperature
Entertainment crackers of choice (water or wheat crackers)
10 lemon wedges
Kale, for garnish
1 tablespoon honey, optional
1 1/3 cups seedless raspberry preserves
1/3 cup prepared horseradish
3 tablespoons Dijon mustard

Steps:

Preheat a smoker to 225 degrees F using hickory or cherry wood chips.
Rub the skin side of the salmon with oil and put it, skin side down, on a sheet of foil. Drizzle with oil and sprinkle with seasoning. Massage the seasoning into the salmon to create an outside rub, then sprinkle with pepper, to taste.
Put the salmon with the foil on a smoker rack and close the lid. Smoke the salmon for 30 to 35 minutes and cooked to a medium doneness. Do not open the smoker lid during cooking time. Remove the salmon from the smoker to a serving platter and allow it to cool.
Drizzle the salmon with Razz B Que Sauce, sprinkle with fresh chives and fresh raspberries. Serve with the remaining Razz B Que Sauce, cream cheese, crackers and lemon wedges. Garnish with kale and remaining raspberries. Lightly drizzle with honey to sweeten, if desired.
Wisk all of the ingredients together, in a small bowl and refrigerate until ready to serve.

INDIAN CANDY-SMOKED SALMON

Indian Candy-Smoked Salmon image

Make and share this Indian Candy-Smoked Salmon recipe from Food.com.

Provided by Diana Adcock

Categories Canadian

Time P1DT5m

Yield 1 recipe

Number Of Ingredients 7

Ingredients

1/2 gallon water
1 cup pickling salt
2 cups dark dark brown sugar
1 cup real maple syrup
salmon, cleaned and cut into 1/2 inch strips
3/4 cup honey
1/4 cup water

Steps:

Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!
Apple and Cherry woods are great for this recipe.
Works well with venison also.

SUCKER SALMON

Sucker Salmon image

As a child I fished through the ice and caught many of these suckers. I can still remember the delicious fish fry's we had.

Provided by Russ Myers @Beegee1947

Categories Fish

Number Of Ingredients 6

Ingredients

MIX THE FOLLOWING FOR EACH PINT JAR OF FISH
1 teaspoon(s) brown sugar
1 teaspoon(s) canning salt
1 teaspoon(s) white vinegar
1 teaspoon(s) butter
1 teaspoon(s) catsup

Steps:

Soak sucker (or redhorse) fillets for 1 hour in a salt brine strong enough to float an egg. Remove from brine; pack in pint glass jars to within 1 inch of the top.
Add mixture. Seal jars. Pressure cook at 10 pounds for 70 minutes,(or 15 pounds for 50 minutes). Let stand for 2 weeks. Then open for a delicious treat.

CANDIED SALMON

Candied Salmon image

This is a recipe that I used on other fish and decided to try it on salmon. Even my husband likes it and he is not a salmon fan.

Provided by Mary Fortman

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

¼ cup butter
1 clove garlic, minced
4 (6 ounce) salmon fillets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 43.1 g, Cholesterol 82.3 mg, Fat 14.8 g, Fiber 1.3 g, Protein 23.2 g, SaturatedFat 6 g, Sodium 116.7 mg, Sugar 38.8 g

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