Tag: smoked salmon

3

Smoked Sweet Marinated Salmon

January 8, 2013
by Curt

I 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 was amazed at how well the salmon soaked up the marinade. After 8 hours in the refrigerator, there was very little left to pour off.

Try this out and see what you think. I believe you’re gonna love it!

Print
Smoked Sweet Marinated Salmon

Ingredients

  • 2 lb. salmon fillet
    • Marinade
  • 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

    Marinade
  1. Mix all the marinade 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. Remove the skin from the salmon and put them into a plastic bag. Pour the marinade into the bag with the salmon, 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.
    3. Smoking the Salmon
  3. Prepare your smoker and get it stabilized at about 250° F. I used peach wood for this cook.
  4. Once stabilized, pour off and discard the the excess marinade and place the salmon on aluminum foil in the smoker.
  5. Smoke for about 40 to 45 minutes. No need to flip the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.smokedngrilled.com/smoked-sweet-marinated-salmon/
 
: Recipes
: , , , ,
0

Smoked Mojito Lime Salmon

December 20, 2012
by Curt

I would love to take credit for this recipe, but that would be dishonest. This was based almost completely on the McCormick’s Grill Mates Marinade, only with a few changes by my wife. (No, this is not a paid post!)

I can definitely say though that this turned very tasty. My wife didn’t care too much for it, but I sure did. So give it a try and see what you think!

Note: The changes my wife made was using canola oil for the oil called out, and she added 3 tablespoons of honey.

Print
Smoked Mojito Lime Salmon

Ingredients

  • 2 lbs. salmon fillets
  • 1 envelope Grill Mates Mojito Lime Marinade mix
  • 1/4 cup canola oil
  • 2 Tablespoons water
  • 2 Tablespoons apple cider vinegar
  • 3 Tablespoons honey

Preparation

  1. Remove the skin from the salmon fillets and place them into a plastic bag.
  2. Follow the instructions for mixing the marinade, and also add in the honey. Pour the marinade into the plastic bag with the salmon fillets. Seal it up with a twist tie and place into the refrigerator inside a container in case of leakage. Marinate for 8 hours.
  3. Prepare your smoker and get it stabilized at about 250° F. I used pecan wood for this cook.
  4. Once stabilized, pour off and discard the the excess marinade and place the salmon on aluminum foil in the smoker.
  5. Smoke for about 30 to 40 minutes. No need to flip the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.smokedngrilled.com/smoked-mojito-lime-salmon/
 
: Recipes
: , ,
2

Smoked Tropical Salmon Bites

November 17, 2012
by Curt

Bite sized chunks of salmon isn’t necessarily a new idea, but I really liked the idea of having more surface area to soak up the smoke during cooking. I have to give credit where credit’s due though, I decided I would create my own version of this after seeing “Smoked Salmon Nuggets” on one of my favorite sites. I’ve found some really awesome recipes on “The Black Peppercorn” website.

I used a new marinade for this, so check it out. I would have to say this is definitely one of my favorites so far. Citrus juices seem to really go well with salmon.

Print
Smoked Tropical Salmon Bites

Ingredients

  • 3 lbs. salmon fillets
    • Marinade
  • 1 cup frozen concentrate pineapple juice (thawed)
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons Soy Sauce
  • 1 1/2 teaspoons Chinese Five Spice

Preparation

  1. Remove the skin from the salmon fillets, and cut into 2 inch square chunks. Place these chunks into a plastic bag and set aside.
  2. Mix all the marinade ingredients together. Note: do NOT add the water to the pineapple juice concentrate. Much more flavor that way. Pour the marinade into the plastic bag with the salmon chunks and seal it up with a twist tie. Place the bag inside of a plastic container in case of leakage. Marinate for 8 hours, or overnight.
    3. Smoking the Salmon
  3. Prepare your smoker and get it stabilized to about 250° F. I used pecan and mesquite wood for this cook.
  4. Once stabilized, pour off and discard the the excess marinade and place the salmon in the smoker. Note: If your grate is small enough, place the chunks directly on the grate, if not, you can purchase smaller screen grates at most stores in the grilling section.
  5. Smoke for about 20 to 30 minutes. No need to flip or turn the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.smokedngrilled.com/smoked-tropical-salmon-bites/
 
: Cooking Stories, Recipes
: , , ,
4

Smoked Honey~Ginger Salmon

May 27, 2012
by Curt

I’m always looking for new flavors to marinade salmon  before smoking it. This marinade I came up with this time worked very well. The ginger was the flavor that came through, and that’s exactly what I was looking for.

Of course though, my favorite, and my wife’s favorite is still the “Smoked Maple Marinated Salmon“.

Print
Smoked Honey~Ginger Salmon

Ingredients

  • 1 lb. salmon filets
    • Marinade
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons ground ginger
  • 1 teaspoons onion powder
  • 1 teaspoon garlic powder

Preparation

    Marinade
  1. Mix all the marinade 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. Remove the skin from the salmon and put them into a plastic bag. Pour the marinade into the bag with the salmon, seal it up and place the bag inside of a plastic container in case of leakage. Marinade for 8 hours, or overnight.
    3. Smoking the Salmon
  3. Prepare your smoker and get it stabilized at about 250° F. I used apple wood for this cook
  4. Once stabilized, pour off and discard the the excess marinade and place the salmon on aluminum foil in the smoker.
  5. Smoke for about 30 to 40 minutes. No need to flip the salmon. The salmon should be at an internal temperature of about 135° to 140° F to be fully cooked.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.smokedngrilled.com/smoked-honeyginger-salmon/
 
: Recipes
: , ,