Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoked Salmon Recipe
    Lost? Site Map

    Smoked Salmon

    Total Time:

    Prep Time:

    Cook Time:

    20 hrs

    8 hrs

    12 hrs

    RobinAnn's Note:

    This recipe takes time, but is well worth it. Use the freshest salmon you can find. It is best to cut the pieces of salmon all the same size so you get even brining and smoking. Great for canning as well. Note: You may add other flavors to the fish such as garlic powder, pepper, soy sauce etc. if you like. The recipe can easily be doubled. You can use your imagination and try other types of fish as well. Even small whole fish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8-12

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      Fill a nonmetallic container with 2 cups warm water. Add salt and sugar and mix untill desolved. Add rest of water ( cold ). This may be doubled if you need more brine.
    2. 2
      Cut the fillets into equal size chunks or strips.
    3. 3
      Immerse prepared fish completely in the brine solution.
    4. 4
      Brine 1 inch thick pieces 8-12 hours or overnight in the refrigerator. Pieces to 1/2 inch thick about 4 hours. Stir Solution occasionally. You may also use zip-lock bags for this step.
    5. 5
      Remove fish from brine, rinse and blot dry with papertowels. Place fish on racks and let dry for about 1 hour. You will notice a tacky glaze on the surface of the fish. It is now ready to place in the smoker.
    6. 6
      Start smoker before adding fish so you have it going when you put it inches.
    7. 7
      1 inch thick fillets will take 8-12 hours to smoke, using 3 panfuls of smoking chips ( Alder chips are best for fish). Fillets to 1/2 inch will take 5-8 hours, using 2 panfuls of chips.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Smoked Salmon

    Serving Size: 1 (167 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.7
     
    Calories from Fat 35
    19%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 58.9 mg
    19%
    Sodium 2500.6 mg
    104%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 12.4 g
    49%
    Protein 22.5 g
    45%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes