king salmon

Keep reading to find out how to make a tasty crispy skin salmon with lemon garlic sauce using delicious Alaska king salmon.

Crispy Skin Salmon with Lemon Butter Garlic Sauce

salmon

tsp salt

tsp tsp pepper

olive oil

butter

chicken stock

garlic (crushed)

lemon juice

soy sauce

tbsp honey

Cut the wild Alaska king salmon into 4 oz filets and score the skin of the fish.&nbsp;

Drizzle the skin side of the salmon filet with olive oil

Add half a teaspoon of pepper and salt inside the score marks

Season the flesh side of the salmon filet with salt and pepper

Heat 1-2 tsp of olive oil on a hot frying pan and place the salmon filet skin side down. Let cook for 5-7 minutes

Flip the salmon filet to the flesh side, and let cook for an additional 2-3 minutes. Remove and let rest.

Serve skin side up and drizzle with the lemon butter garlic sauce.&nbsp;

Add the butter to a hot frying pan or pot

Add the crushed garlic and stir, reducing heat to medium

add the water, stir, and let simmer for 1 minute

add the lemon juice, stir, and let simmer for 1 minute

add the soy sauce, stir, and let simmer for 1 minute

Add the honey, stir, and let simmer for 2 minutes.

Lemon Butter Garlic Sauce

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

salt

sugar

brown 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. 

Salmon with Blueberry Pan Sauce

Tbsp olive oil

shallots

Heat 1 tablespoon oil in large skillet over medium heat and sautÃ© shallots until softened, about 5 minutes. Add garlic, salt, thyme, and cloves. Stir about 30 seconds.

Add blueberries, water, vinegar, and lemon juice. Stir to blend. Mash berries to your desired texture and cook 3 to 4 minutes, stirring frequently, until sauce thickens.

Brush salmon on both sides with oil; sprinkle with salt and pepper.

Brush grill pan or rack on the BBQ with oil and heat to medium high.

Grill salmon until just opaque in center, 4 to 5 minutes per side.

Spoon sauce over salmon. Serve immediately.

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The most viewed king salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine