Sarasota's Smoked Salmon
Recipe: #2594
November 15, 2011
Categories: Side Dishes, Salmon, Appetizers, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th, Labor Day, New Years, Picnic, Thanksgiving, Grilling (Outdoor) Smoker, Gluten-Free, Heart Healthy, High Protein, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Salmon Dinner, more
"This is my recipe for a "sweet" smoked salmon. It isn't that sweet, but does have a sweet touch to it. Guys ... this takes time, about 3 hours, so be patient. I prefer to use my smoker, but this can also be done on a gas grill. This is the basic recipe, which can easily be grilled; but I will be posting my method for Smoking on a Gas/Propane Grill as a recipe very soon. This salmon is just as good warm, cold, in a salad, sandwich, quesadilla, eggs and even pasta. And it will last up to 7-10 days in the refrigerator."
Ingredients
- BRINE
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- SALMON
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- RUB
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Nutritional
- Serving Size: 1 (565.7 g)
- Calories 451.4
- Total Fat - 15.9 g
- Saturated Fat - 3.3 g
- Cholesterol - 150.2 mg
- Sodium - 12186.7 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 0.1 g
- Sugars - 12.5 g
- Protein - 60.4 g
- Calcium - 43.6 mg
- Iron - 1.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Brine ... Add all the water except 1 cup to a large roasting pan with the sugar and mix well. Add the remaining cup of water to a small pot along with the salt and bring to a boil, stir to dissolve; then remove from the heat and cool completely. This can also be done in the microwave in a large measuring cup. Add to the brining liquid and mix well. Add the salmon and top with 4 cups of ice cubes. Let the salmon sit in the brine for 4 hours. Not necessary to refrigerate since it is covered with ice. After a hour or so, add another 2-3 cups of ice to keep the water cold.
Step 2
Rub ... Mix the sugar, lemon pepper, salt and all purpose seasoning together; brush the top of the salmon with olive oil and add the seasoning, rubbing it in well.
Step 3
Smoke ... Set up your smoker as you normally would. For the wood, I prefer hickory or a mesquite. I try to keep the temperature around 200-220 which seems to work best for salmon. The salmon takes approximately 3 hours until firm to the touch, but still pink and moist.
Step 4
Serve ... ENJOY! It is such a sweet smoky. The salmon is delicious served warm or cold, on a salad, in a sandwich, omelette or scrambled eggs, as an appetizer, a quesadilla, or in pasta.
Tips
- Wood: alder or hickory