salmon appetizer

Sweet and Savory Salmon Bites

Salmon Fillets

Bachans Japanese BBQ Sauce

Lane's Q-Nami Rub

Green Onions

Q-Nami and Bachans Bundle

Remove the salmon skin and Cube into 1 inch Cubes

Put cubes in a zip lock back with 1/2 cup of Bachans BBQ Sauce, 1/4 cup brown sugar, and 1 tablespoon Q-Nami Rub - Shake to fully mix together.Place in refrigerator and marinate for an hour.

Set your grill/stove to 275 degrees

Place your Marinated Salmon cubes in a pan or on rack grates in a pan. Season tops with our Q-Nami Rub

Cook indirect for an hour and a half total cook time. Every 30 minutes add a drizzle of Bachans over the top of each bite. 

Optional - Top with Sesame seeds or green onion

Follow this easy, step-by-step process to make delicious cold smoked salmon at home. It tastes much better than store-bought!

Homemade Cold Smoked Salmon

salmon

brown sugar

Important Note: Be sure to use frozen salmon fillets for this recipe. If using fresh fish, be sure it is frozen solid before starting this cold smoking process.

Rinse the frozen fish briefly under running tap water flush out any bacteria. Place the fish in a gallon-size vacuum sealable bag or other non-reactive container, such as glass or ceramic.

Add salt and sugar to the bag/container. Close and knead the bag or use your fingers to massage the salt/sugar mixture into the fish.Close the container and refrigerate for at least 8 hours, or up to 48 hours.

When you are ready to cold smoke salmon, prepare the smoking chamber by filling it with sawdust or wood chips. Use a fire generator to get the wood smoking.

Take the salmon out of the vacuum bag or dish and rinse it well under running tap water to remove the curing solution. Most likely, it will have lost 12% or so of its weight.

Add the salmon fillets to the rack of your smoking chamber and cover with a lid or large piece of aluminum foil.

As it smokes, keep the smoking chamber in a cool place, ideally below 60˚F. Check every so often that the smoke is still going. You can leave it in there from 3 to 48 hours or longer. We typically cold smoke the salmon for 12 hours. *The longer the fish is smoked, the drier and chewier its consistency and texture will become.

This salmon rillettes is rich, creamy, and deeply flavorful. Fresh and smoked salmon come together with butter, sour cream, capers, and herbs for a spread that feels straight out of a French bistro. A beautiful appetizer for holidays, dinner parties, or festive gatherings.

Melt-In-Your-Mouth, Buttery Salmon Rillettes

oz (½ lb) salmon fillet, (skin removed)

shallots, (divided)

dry white wine

water

black peppercorns

lemon,

oz (¼ lb) smoked salmon, (roughly chopped)

Tbsp unsalted butter, (room temperature, divided)

sour cream

Tbsp chives, (thinly sliced)

Tbsp fresh dill, (or parsley)

Tbsp capers, (finely chopped)

Tbsp extra virgin olive oil

¼ tsp sweet paprika

Prepare the poaching liquid. Combine 1 cup white wine, 3 cups water, 1 halved, peeled shallot, and 1 tsp peppercorns in a medium saucepan. Zest the lemon, then reserve and set aside. Slice the lemon in half, squeeze the juice directly into the pan, then place lemons halve inside. Bring to a boil over high heat.

Poach the salmon. When boiling, add skinless salmon fillet to the poaching liquid. Cook for 10 minutes, or until fully cooked through. Gently remove the cooked salmon to a plate and discard the poaching liquid. Allow to cool slightly, then flake the salmon into small pieces.

Sauté the shallot. While the salmon is cooking, heat 1 Tbsp butter in a skillet over medium heat, no higher. Mince the remaining shallot, then add to the warm pan. Cook until softened and translucent, about 5 minutes, stirring often. Set aside.

Mix remaining ingredients. In a large mixing bowl, combine remaining 3 Tbsp butter, 2 Tbsp sour cream, chopped smoked salmon, 2 Tbsp chives, 2 Tbsp chopped dill, 1 Tbsp capers, 1 Tbsp olive oil, ¼ tsp sweet paprika, reserved lemon zest, and the cooked shallots. Use a spatula to gently combine.

Add cooled salmon. Add the poached salmon to the bowl, then stir to gently combine.

Chill the rillettes. Transfer the salmon rillettes to one or two glass containers, then seal with a tight fitting lid or wrap well with plastic wrap. Refrigerate for at least 2 hours to firm up.

To serve: Take out the fridge about 15-20 minutes before serving (easier to spread at room temperature), then serve on crackers, sliced baguette, or endive leaves.

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Sweet and Savory Salmon Bites

Homemade Cold Smoked Salmon

Melt-In-Your-Mouth, Buttery Salmon ...

Top 3 salmon appetizer recipes from across the web

The most viewed salmon appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and Savory Salmon Bites

Homemade Cold Smoked Salmon

Melt-In-Your-Mouth, Buttery Salmon ...

The most viewed salmon appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine