Home Healthy Recipes Easy Smoke Salmon Recipe for Brunch or Dinner

Easy Smoke Salmon Recipe for Brunch or Dinner

Smoke Salmon Recipe

Looking for a delicious and easy way to prepare smoke salmon? Check out our smoked salmon recipe for a flavorful and impressive dish. Perfect for brunch or a party!

Smoke Salmon

Smoke salmon is a popular type of seafood that is enjoyed around the world. It is typically made by curing salmon in a mixture of salt, sugar, and seasonings, and then smoking it over wood chips. The smoking process imparts a rich, smoky flavor to the salmon, as well as a tender and flaky texture.

There are many different types of smoke salmon, each with its own unique flavor and texture. Some varieties are cold-smoked, meaning that the salmon is smoked at a low temperature for a longer period of time, while others are hot-smoked, which involves smoking the salmon at a higher temperature for a shorter period of time.

Smoke salmon is a versatile ingredient that can be used in a variety of dishes. It is often served as an appetizer, either on its own or with other ingredients such as cream cheese, capers, and onions. It is also a popular ingredient in salads, sandwiches, omelets, and pasta dishes.

Smoke salmon is a delicious and healthy ingredient that adds a rich and distinctive flavor to a variety of dishes. Whether you’re serving it as an appetizer or incorporating it into a main course, smoked salmon is a popular and versatile ingredient that is sure to please seafood lovers everywhere.

Smoke Salmon Recipe

How long does it take to smoke a salmon?

As a general rule of thumb, it can take anywhere from 1 to 4 hours to smoke a salmon.

Here’s a rough guideline on how long it might take to smoke a whole salmon, based on an average size of around 5 to 6 pounds:

  1. Preheat your smoker to 200-225°F (93-107°C).
  2. Place the salmon in the smoker, skin-side down, and add your preferred wood chips or chunks for smoking.
  3. Smoke the salmon for about 30 minutes to 1 hour per pound, or until the internal temperature of the fish reaches 145°F (63°C) and the flesh flakes easily with a fork.
  4. The total smoking time for a 5 to 6 pound salmon is typically between 3 to 4 hours.

What smoke goes with salmon?

  1. Alder: This is the traditional wood used to smoke salmon in the Pacific Northwest, and it imparts a mild, sweet flavor that pairs well with the delicate flavor of the fish.
  2. Hickory: This smoke has a stronger, more intense flavor than alder, with a slightly sweet and nutty taste. Hickory smoke can complement the rich flavor of salmon well.
  3. Apple: This smoke has a sweet and fruity flavor that can bring out the sweetness of the salmon.
  4. Cherry: Cherry smoke has a slightly sweet and tart flavor that can be a great complement to salmon.
Smoke Salmon Recipe

Is Smoke salmon cooked or raw?

Smoke salmon is a type of fish that has been cured and smoked. It is considered to be “cooked” in the sense that the smoking process has eliminated any harmful bacteria and parasites, and the heat from the smoking process has also denatured the proteins in the fish, making it safe to eat.

However, smoked salmon is not cooked in the traditional sense of being heated to a certain temperature to change the texture and flavor of the fish. The smoking process is more of a preservation method that also imparts a smoky flavor and aroma to the fish.

Smoke salmon can be eaten cold or at room temperature and is often used in salads, sandwiches, or as a topping for bagels or crackers. It’s important to note that smoked salmon is still a perishable food and should be handled and stored properly to avoid any risk of foodborne illness.

Smoke Salmon Recipe

Best Smoke Salmon Recipe

Servings: 12 Preparation: 20 minutes Cooking time: 2 Hours 30 minutes Calories: 120 Fat: 4g

Ingredients

  • 1 pound fresh salmon fillet, skin on
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • Plastic wrap
  • Wood chips (such as apple, hickory, or alder)
  • Aluminum foil
  • Baking sheet

Instructions

  1. Rinse the salmon fillet under cold water and pat it dry with paper towels.
  2. In a mixing bowl, combine the brown sugar, kosher salt, black pepper, and paprika.
  3. Lay out a sheet of plastic wrap that is longer than the salmon fillet. Spread half of the spice mixture in an even layer on the plastic wrap.
  4. Place the salmon fillet, skin side down, on top of the spice mixture.
  5. Spread the remaining spice mixture in an even layer over the top of the salmon fillet.
  6. Wrap the salmon fillet tightly in the plastic wrap and place it in a dish or baking pan.
  7. Refrigerate the wrapped salmon fillet for 12-24 hours to allow the spices to penetrate the fish.
  8. Preheat your oven to 200°F.
  9. Soak a handful of wood chips in water for 30 minutes.
  10. Drain the wood chips and place them in the center of a sheet of aluminum foil.
  11. Fold the aluminum foil to make a packet and poke a few small holes in the top to allow smoke to escape.
  12. Place the aluminum foil packet on a baking sheet and place the baking sheet on the middle rack of the oven.
  13. Place the salmon fillet, skin side down, directly on the oven rack above the aluminum foil packet.
  14. Bake the salmon for 2-4 hours, or until it reaches your desired level of smokiness and flakiness.
  15. Remove the smoked salmon from the oven and let it cool to room temperature before slicing and serving.

Smoked salmon is a delicious and healthy dish that can be enjoyed as an appetizer, on a bagel with cream cheese, or in a salad.

Nutrition:

  • Calories: 120g
  • Protein: 16g
  • Fat: 4g
  • Carbohydrates: 0 g
  • Sodium: 300mg

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Easy Smoke Salmon Recipe for Brunch or Dinner

Easy Smoke Salmon Recipe for Brunch or Dinner

Rating: 4.9/5
( 43 voted )
Serves: 12 Prep Time: Cooking Time: Nutrition facts: 120 calories 4 fat

Ingredients

  • 1 pound fresh salmon fillet, skin on
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • Plastic wrap
  • Wood chips (such as apple, hickory, or alder)
  • Aluminum foil
  • Baking sheet

Instructions

  1. Rinse the salmon fillet under cold water and pat it dry with paper towels.
  2. In a mixing bowl, combine the brown sugar, kosher salt, black pepper, and paprika.
  3. Lay out a sheet of plastic wrap that is longer than the salmon fillet. Spread half of the spice mixture in an even layer on the plastic wrap.
  4. Place the salmon fillet, skin side down, on top of the spice mixture.
  5. Spread the remaining spice mixture in an even layer over the top of the salmon fillet.
  6. Wrap the salmon fillet tightly in the plastic wrap and place it in a dish or baking pan.
  7. Refrigerate the wrapped salmon fillet for 12-24 hours to allow the spices to penetrate the fish.
  8. Preheat your oven to 200°F.
  9. Soak a handful of wood chips in water for 30 minutes.
  10. Drain the wood chips and place them in the center of a sheet of aluminum foil.
  11. Fold the aluminum foil to make a packet and poke a few small holes in the top to allow smoke to escape.
  12. Place the aluminum foil packet on a baking sheet and place the baking sheet on the middle rack of the oven.
  13. Place the salmon fillet, skin side down, directly on the oven rack above the aluminum foil packet.
  14. Bake the salmon for 2-4 hours, or until it reaches your desired level of smokiness and flakiness.
  15. Remove the smoked salmon from the oven and let it cool to room temperature before slicing and serving.
  16. Smoked salmon is a delicious and healthy dish that can be enjoyed as an appetizer, on a bagel with cream cheese, or in a salad.
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