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Thread: Smoked Salmon (marinade)

  1. #1
    Join Date
    Jun 2006
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    Palm Harbor, FL
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    Default Smoked Salmon (marinade)

    If you like smoked salmon, you will love this.. it was off-the-chain delicious! I only did a 1-lb piece but still soaked it in the whole marinade solution.. Only took 2 hours in the smoker for this small piece.. This is from recipezaar..

    Smoked Salmon
    Recipe #102596
    3 ratings
    My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.
    by LadyYager

    1 cup water
    1 cup dry white wine
    2 cups soy sauce
    1/2 teaspoon Tabasco sauce
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon pepper
    1/3 cup sugar
    1/4 cup non-iodized salt
    3-4 lbs salmon fillets (with skin)

    1. In a large bowl, mix all brine ingredients thoroughly.
    2. In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
    3. Rinse thoroughly after brining.
    4. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
    5. Lay salmon fillets on smoker rack skin side down.
    6. Cook in smoker at 165 degrees for 3-5 hours.
    7. Cooking time will depend on the thickness of your fillets.

    pic:

    http://pic50.picturetrail.com/VOL470/2391699/15910404/247513223.jpg

    pic:

    http://pic60.picturetrail.com/VOL1705/8742563/16178574/247521341.jpg
    Last edited by kiop; 04-21-2007 at 08:41 PM.

  2. #2
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    Default

    Wow, that last one looks yummy!!

  3. #3
    Join Date
    Jun 2006
    Location
    Minnesota
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    Default printed it off

    What type or types of wood did you use for the smoking?
    I think something lighter and fruity would work nice, salmon is already a stronger flavored fish.

  4. #4
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    Thumbs up

    Wench, I used peach wood..

  5. #5
    Join Date
    Feb 2007
    Posts
    82

    Default

    Help me out here, that second picture looked like shrimp and perhaps asparagus with a hollandaise sauce. (pretty yummy looking). Did you smoke the shrimp too?

    We break out the monster smoker (five racks) about twice a year and smoke all kinds of things. Chickens, brisket (yuck), ribs, fish (trout is very good) and even cheese. That salmon is on my list! Smoked potatoes are incredible, you must try.

  6. #6
    Join Date
    Jun 2006
    Location
    Palm Harbor, FL
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    Default

    No, I just sauteed the shrimp, my son brought it home and wanted to 'do something' with it.. and yes we had asparagus and hollandaise with this..

    I've smoked a pan of those crackerbarrel hashbrowns before as s***ested by someone here once, they were excellent!

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