EA1D09_15110_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371589350709.jpeg' alt='Smoked Salmon' title='Smoked Salmon' />Smoked Salmon Recipe Alton Brown. Watch how to make this recipe. In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 13 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Try new ways of preparing salmon with smoked salmon recipes and more from the expert chefs at Food Network. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered. To give smoked salmon its unique flavor and texture, it is first cured with salt, sugar, and sometimes spices, and then hot or coldsmoked. Coldsmoked salmon has a. Product Features 12 3 ounce pouches of skinless and boneless premium wildcaught Smoked Salmon. We like to add some woodsy flavor and woodfire smoke for a gourmet salmon thats fit for any burly man who loves the wild. Orange Chicken. Traeger Pellet Grills, LLC. Make and share this Smoked Salmon recipe from Genius Kitchen. This recipe gives you a moist smoked salmon not the drier type lox that you purchase to serve on bagels with cream cheese. Start soaking the wood. Smoked Salmon gets raves every time I make it Learn how easy it is to smoke your own salmon with a home smoker. The hard part is catching the. Looking for smoked salmon recipes Allrecipes has more than 70 trusted smoked salmon recipes complete with ratings, reviews and cooking tips. Sprinkle 13 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 1. Flip the fish over and refrigerate another 1. Some juice will leak out during the process so make sure theres a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place not the refrigerator until the surface of the fish is dry and matte like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish see Note over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 1. F and 1. 60 degrees F until the thickest part of the fish registers 1. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cooks Note Trout, mackerel, and bluefish also smoke well. Smoked Salmon Recipe My. Recipes. Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip top plastic bag. Add ice and salmon seal. Refrigerate 2 hours, turning bag occasionally. Soak the wood chips in water for 1 hour. Drain well. Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat. Place half of wood chips on hot coals. Remove salmon from bag discard brine. Pat salmon dry with paper towels. Place salmon on grill rack coated with cooking spray over unheated side. Close lid grill 1. Place remaining wood chips on hot coals close lid, and grill 1. Sprinkle with black pepper and garnish with dill sprigs, if desired.