hot smoked salmon

Smoked Salmon with Maple Orange Glaze

salmon

water

maple syrup

brown sugar

salt

orange

orange juice

This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining

Hot-smoked salmon salad with a chilli lemon dressing

new potato

pack asparagus tips

bag mixed salad leaves

parsley and mint, leaves

radish

spring onions

lemon juice

olive oil

tsp wholegrain mustard

red chillies

Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.

In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

Easy and delicious Traeger Smoked Salmon recipe. Homemade taste, fresh flavor, delicious real maple glaze.

Traeger Smoked Salmon

salmon filet

Combine brine ingredients until the sugar is dissolved,...

Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Place your cleaned salmon into the brine, and refrigerate for 10-12 hours.

Once the fish is brined, remove from the...

Once the fish is brined, remove from the liquid, rinse quickly, and pat dry with paper towels. Let sit out at room temperature for 1-2 hours to allow the pellicle to form.

Turn your smoker to smoke to get the...

Turn your smoker to smoke to get the fire started, and place the salmon on a baking rack that's been sprayed with cooking spray.

Place the rack on the smoker, and close...

Place the rack on the smoker, and close the lid.

Once an hour, baste the salmon with pure...

Once an hour, baste the salmon with pure maple syrup generously. Don't let the smoker get above 180 degrees for best results.

Smoke for 3-4 hours, but the length of...

Smoke for 3-4 hours, but the length of time really depends on how thick your fillets are. You want to pull the salmon when it flakes easily.

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This easy homemade smoked salmon is made on the pellet grill and is as easy as it is delicious! You're going to love this easy Traeger or Camp Chef recipe!

Smoked Salmom

We taste with our mouth and nose, as well as our eyes, ears and hands says Matt Preston, who tests the link between food and neuroscience with this ultimate deceptive salad.

Killer hot-smoked salmon slaw

(250 grams) brown sugar

(250 grams) salt flakes

skinless salmon fillet, pin-boned

apple wood smoking chips (from barbecue stores)

red chillies, seeds removed, chopped

tbs grated palm sugar

tbs fish sauce

limes

red cabbage and red onion, sliced

snow peas, trimmed, thinly sliced

carrot,

Thai basil and coriander leaves

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Smoked Salmon is juicy and flaky with a simple salt, sugar and pepper cure. An easy step-by-step guide to make the best and most delicious hot Smoked Salmon at home. It starts with high quality salmon that is cured and then smoked for two hours. Eat it plain as an appetizer, on sandwich, with bowl of rice, in salad and lots more!

Easy Smoked Salmon Recipe

sugar

medley peppercorns ((crushed),

(9-10 lb) salmon

pepper flakes (- optional)

black pepper (- optional)

Rinse thawed fish under cold water. Paper towel pat dry to remove any excess water. 

In a medium bowl, combine: 1/2 cup kosher salt, 1/2 cup granulated sugar, 1/2 brown sugar and 1 tablespoon crushed peppercorns. Give a good whisk.

Spread extra-wide aluminum foil a little longer than the length of the fish onto the baking sheet and top with an equally long layer of plastic wrap. Sprinkle about 1/3 of the rub onto the plastic. Lay the salmon skin down onto the rub. Use the remaining rub to cover the skin and sides of salmon. Gently pressing, rub it all over the fish. Use more rub on thicker parts of the fish and less on the thinner. If using 2 smaller salmon sides, use half of rub per fish.

Fold plastic or aluminum over to cover then close edges of foil together and crimp tightly. Some juice will leak out during the curing process, so make sure there is a place for the runoff to gather – you don’t want it leaking into your fridge. We don’t weigh the fish with anything heavy, but you can if you want to.

Refrigerate fish for 18-24 hours. (We do 18-20 hours). 

Unwrap salmon and rinse off the cure with cold water. Pat salmon with paper towels to remove excess water. Using a sharp thin knife, pre-slice fish to about 3/4-inch thick slices, but do not slice the skin. This will make a lot easier to slice salmon once smoked without mushing it. It will make serving so much easier and delicate.

Preheat smoker to 120°F and smoke salmon for 2-2 1/2 hours, keeping the temperature inside the smoker between 100°F and 120°F, until the thickest part of salmon reaches internal temperature of 100-120°F. Since salmon fillets can vary in size, keep an eye on the salmon towards the end since a thinner fillet will cook faster and a thicker fillet such as wild King salmon fillet may take longer to smoke. Because each smoker works differently, the best way to know if fish is fully cooked is when the fat starts dripping from the fish, it&#039;s a sign that it&#039;s ready to take out (or about to).

Serve salmon once cooled to room temperature or refrigerate for 10-12 hours before serving. It tastes better and not as fatty after it had a chance to fully set in refrigerator. (Using a sharp knife or kitchen shears, cut the skin to separate the slices). Smoked salmon stays good for up to 7 days in the refrigerator. 

“This Japanese-inspired meal is so easy” - Hayden Quinn.


Hot-smoked salmon bowl with edamame sushi rice and slaw

sushi rice (from supermarkets)

edamame beans,

spring onions, thinly sliced

tbs rice vinegar

baby cucumber (or small Lebanese cucumber), sliced

¼ red cabbage,

coriander leaves

hot-smoked salmon, skin removed, roughly flaked

Black and white sesame seeds,

(40 grams) peanuts, salted, roasted and chopped

red chilli, seeds removed, finely chopped

lime

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“Microwaving the sweet potatoes sealed in plastic wrap cuts the cooking time for these fish cakes in half” - Phoebe Wood.

Super fast salmon and sweet potato fish cakes

(about 500 grams) sweet potatoes, unpeeled

breadcrumbs

egg, lightly beaten

(125 grams) sour cream

lemon

dill,

hot-smoked salmon

(50 grams) plain flour

Sunflower oil, for shallow-frying

(45 grams) chopped cornichons

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Crunchy pistachio crusted fillets of fresh white fish and served with a luxurious creamy, lemon and parsley sauce.

Halibut Fillets Coated with Crispy Pistachio and Served with a Creamy Lemon and Parsley Sauce

halibut

panko breadcrumbs,

unsalted butter, melted

pistachios

fresh parsley, chopped

lemon rind

black pepper

unsalted butter

shallots

garlic,

dry white wine

120 milliliters/ ½ cup fresh double/heavy cream

potatoes

Green leaves/salad

Green vegetables

Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

Prepare pistachio crust and the fish: chop the pistachio nuts and the parsley.

Melt the butter and mix thoroughly with the remaining ingredients – pistachio nuts, breadcrumbs, lemon zest, lemon juice, chopped parsley, salt and pepper.

Coat the fish and cook: divide the topping between the top of each fish fillet.

Transfer to a baking tray lined with lightly oiled baking parchment pressing the coating down onto the fish flesh evenly.

Cook in the centre of a preheated oven for 15 minutes or until the fish is cooked to your liking.

Whilst the fish is cooking, make the Lemon and Parsley Sauce: melt the butter in a medium sized pan over a moderate heat and add the chopped shallots. Cook for 5 minutes until softened and only very slightly caramelised.

Finely chop the parsley whilst the shallots cook.

Add the garlic and cook for a further minute.

Add the wine and lemon zest and reduce the wine by half.

Stir in the cream and seasoning.Preparing ahead? Set aside now and finish later, just before serving. If necessary store in the fridge in the meantime.

Just before serving, bring to a gentle simmer.

Take off the heat and add the lemon juice and parsley. Stir well, taste and adjust seasoning if necessary.

To serve: serve the fish fillets drizzled in the sauce, with your potatoes and green vegetables/salad of choice.

These Smoked Salmon Fillets are first dry brined and cured overnight then seasoned with a cajun blackening rub.We then show you step by step how to slow smoke the salmon to perfection on a Pit Boss pellet grill.

Pit Boss Smoked Salmon with Cajun Blackening Rub

lb Large Salmon Fillet

Cups Dark Brown Sugar

Salt

Tbsp Course Ground Black Pepper

Tbsp Paprika

Tbsp Dark Brown Sugar

Tbsp Dried Oregano

Tbsp Dried Thyme

Tsp Cayenne Pepper

Tsp Kosher Salt

Tsp Course Ground Black Pepper

½ Tsp Celery Salt

rinse

Rinse the salmon under cold running water.

Place it on your cutting board and pat it very dry with paper towels

bones

Once it is dry, run your fingers along the salmon checking for any bones that were not removed previously.

tweezers

If you feel any, remove them with some tweezers and discard.

slice

Lastly, slice your salmon into about 2 inch portion sized fillets.

Rinse, Dry, and Fillet the Salmon

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

place

Place the fillets on top of the mixture, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

layer

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap.

refrigerate

Place the baking dish in the refrigerator for at least 4-6 hours or overnight.

Dry Brine the Salmon

wash

After the salmon is finished brining, take the fillets out of the tray and rinse them off really well under cold running water.

pat dry

Pat dry with paper towels, and place them on a wire rack to air dry.

Mix the Cajun Blackening Rub Ingredients together well in a bowl.

sprinkle

Sprinkle and rub the blackening mixture over all sides of the dried salmon fillets.

rack

Keep the seasoned salmon fillets on the wire rack in the refrigerator for about 1-2 hours to allow the pellicle to form on the outside.

Rinse, Dry, and Season the Brined Salmon

ash pot

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

pellets

Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

prime

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

warm up

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

preheat

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 180°, or the &quot;Smoke&quot; setting depending on your Pit Boss model, and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

smoke

Place the salmon fillets on the Pit Boss with the skin side DOWN if they are skin-on.  No need to flip during the cook. You can even leave them on the wire rack if you wish.

temperature

Continue smoking the salmon, rotating occasionally, for about 2 hours until the internal temperature reaches 140-145°F internally.

remove

Carefully remove the smoked salmon from the Pit Boss and serve immediately.

Smoking the Salmon on the Pit Boss Pellet Grill

The Best Hot Smoked Salmon Recipe - brined, then dry-rubbed and smoked sockeye salmon, that tastes amazing. Step by step guide and a video how to smoke salmon on an electric smoker.

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Top Tags

Smoked Salmon with Maple Orange Gla...

Hot-smoked salmon salad with a chil...

Traeger Smoked Salmon

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Easy Smoked Salmon Recipe

Hot-smoked salmon bowl with edamame...

Super fast salmon and sweet potato ...

Halibut Fillets Coated with Crispy ...

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The Best Hot Smoked Salmon Recipe

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