Tag: smoked salmon

Olive Oil and Herb Marinated Smoked Salmon

November 24, 2017
by Curt

This recipe for marinating and smoking salmon is absolutely delicious! If you like foods cooked in olive oil, then you’ll love this.

Some would ask….why would you add olive oil to salmon when it’s already oily on it’s own? You’ll just have to try this recipe to find out for yourself.

This makes enough marinade to handle 3 to 3 1/2 pounds of salmon, so invite your friends and family.  I guarantee you’ll get accolades all around!

Olive Oil and Herb Marinated Smoked Salmon

Ingredients

  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 4 teaspoons minced garlic
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • About 3 – 3 ½ lbs. of salmon, skin removed

Preparation

  1. Combine all of the ingredients (except for the salmon) in a mixing bowl. Whisk ingredients together.
  2. If salmon fillets still have the skin on, remove the skin.
  3. Place salmon and marinade in a large zip-loc plastic bag. Place in the refrigerator to marinate for about 30 minutes.
  4. Get your smoker stabilized at about 225 to 250° F. Put some wood chunks of your choice on the fire.
  5. Place the salmon fillets on the smoker rack using a grill screen with smaller holes. (Purchased at most stores in the grilling department). Maintain the 225° to 250° temperature. I generally flip them once after about 15 minutes for more even smoking, but it's not necessary for the cooking process.
  6. I cooked them for 50 minutes and removed them at an internal temperature of 135° F.
http://www.smokedngrilled.com/olive-oil-and-herb-marinated-smoked-salmon/

Smoked Salmon With A Tropical GlazeMy wife created a delicious glaze to add to the salmon while they were smoking. The glaze gave the salmon such a nice sweet flavor.

I’ve used a lot of sweet marinades on salmon, my favorite being a maple syrup based marinade, but this glaze placed on the top of the fillets just melted right into the fish. Mmmm, very tasty!

Smoked Salmon with a Sweet Tropical Glaze

Ingredients

  • 1 lb. fresh salmon fillets
  • Glaze
  • 1/2 cup orange juice
  • 1/2 cup pineapple juice
  • 1 tablespoon sugar
  • 1 teaspoon Chinese five spice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Roux
  • 3 teaspoons cornstarch
  • 1 1/2 tablespoons cold water

Preparation

  1. Rinse the salmon fillets and remove the skin as thoroughly as possible. (If you prefer cooking with the skin on, that's fine too!)
  2. Glaze
  3. For the Roux: Mix the cornstarch and cold water until there are no lumps.
  4. Combine the juices, sugar, and spices in a small saucepan. Heat to boiling, then reduce heat. Slowly pour the roux into the hot mixture, stirring as you pour. Heat until it thickens.
  5. Smoking
  6. Get your smoker stabilized at about 250° F. I used pecan wood for this, but of course, you can use any wood of your choice.
  7. Place the salmon fillets on the smoker rack using a screen with smaller holes. (Purchased at most stores in the grilling department). Spread some of the glaze over the top of the fillets. Maintain the 250° F temperature.
  8. After 20 minutes, spread some more glaze on the fillets, then flip the fillets and spread some glaze on the other side. Continue smoking at 250° F.
  9. I cooked them for 50 minutes and removed them at an internal temperature of 135° F.
http://www.smokedngrilled.com/smoked-salmon-with-a-sweet-tropical-glaze/

Pineapple-Mango Smoked SalmonIt never gets old coming up with new flavors to add to salmon, Whether you smoked it, grill it, or bake it in the oven!

This new marinade and salsa my wife came up with definitely won’t disappoint! It’s fresh, healthy, colorful, and definitely full of flavor.

Pineapple-Mango Smoked Salmon and Salsa

Ingredients

  • 2 lbs. salmon
  • Marinade
  • 1 cup pineapple nectar
  • 1 cup mango nectar (I find this in the Hispanic section of the grocery
  • store)
  • 1/4 cup ginger infused vinegar (found in the Asian section)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salsa
  • 1 cup fresh pineapple, cut into small cubes
  • 1 cup mango, cut into small cubes (I had to use frozen chunks)
  • 1 cup sweet peppers, cut into small pieces
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Chinese Five Spice

Preparation

  1. First, remove the skin from the salmon. (I like to do this when smoking to keep the oils down.)
  2. Marinade
  3. Mix all the marinade ingredients together. Place the marinade and the salmon together in a plastic bag. Seal it up and place in the refrigerator for 1 hour.
  4. Prepare the Salsa
  5. Mix all the salsa ingredients together and set aside in the refrigerator.
  6. Smoking the Salmon
  7. Get your smoker stabilized at about 225 to 250° F. I used mesquite wood for this, but of course, you can use any wood of your choice.
  8. Optional: I sprinkled some chopped cilantro on the salmon while cooking.)
  9. Place the salmon fillets on the smoker rack using a screen with smaller holes. (Purchased at most stores in the grilling department). Maintain the 225° to 250° temperature. I generally flip them once after about 15 minutes for more even smoking, but it's not necessary for the cooking process.
  10. I cooked the salmon for 40 minutes and removed them at an internal temperature of 135° F.
http://www.smokedngrilled.com/pineapple-mango-smoked-salmon-and-salsa/

Sweet Salmon or Pork Marinade

December 19, 2013
by Curt

Sweet Salmon or Pork MarinadeI decided to try a new marinade for salmon on the smoker. I usually use my wife’s favorite marinade; Maple & Spice Salmon Marinade, but decided to change the flavors to a bit more on the Asian side, but still sweet.

I love Chinese Five Spice, and by adding an extra 1/2 teaspoon of ginger and cinnamon, I’m just mixing the Five Spice up a bit and accentuating my favorite flavors of the Five Spice mix.

I used this on a pork roast also, and man o’ man was that delicious!

Sweet Salmon or Pork Marinade

Ingredients

  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Honey
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Chinese Five Spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Preparation

  1. Mix all the ingredients together. Microwave on high for 20 seconds. This is long enough to warm the honey, and also help dissolve the ground spices, but not heat it up too much to unsafely add to the fish.
  2. Place the salmon or pork roast into a plastic bag. Pour the marinade into the bag, seal it up and place the bag inside of a plastic container in case of leakage. Marinade for no more than 8 hours, or overnight.
http://www.smokedngrilled.com/sweet-salmon-or-pork-marinade/