Pickled, Smoked and Candied Salmon Recipes
"How To Page"
 We love White Spring Salmon! |
Reservation
Information Page e-mail Sharon for a Reservation |
Pickled Salmon
2 cups vinegar
2 cups water
1 Tbsp. mixed pickling spice
2 medium cloves garlic, chopped
2-3 slices fresh ginger
1 lemon, thinly sliced
2 onions, thinly sliced
Rock salt
2 cups vinegar
2 cups water
1 Tbsp. mixed pickling spice
2 medium cloves garlic, chopped
2-3 slices fresh ginger
1 lemon, thinly sliced
2 onions, thinly sliced
Rock salt
Clean and fillet salmon (remove
skin, optional). Wipe clean with a damp
clean cloth, but do not wash.
Place salmon in layers in a crock, salting each layer liberally with rock salt.
Let stand 24 hours. Remove and wash in fresh water.
**Brine amount may vary.
Mix all the brine ingredients except lemon and onion. Boil for 10 minutes and cool.
Cut fish into bite sized pieces.
Pack salmon, onions and lemons into a jar, alternating the layers.
Pour cool brine over the fish, lemons and onion. Let stand for 2 days.
Simple Smoked Salmon
Line a 5-gallon bucket with a plastic bag. We use a large plastic cooler for our bucket. Add 3 gals of water, 1 1/2 cups Kosher salt and 1 1/2 cups brown sugar. Mix well to dissolve the sugar and salt. (You can add some garlic or wine if you’d like.)
Place 1 - 2 lb. pieces of fresh salmon fillets in the sugar/salt solution, cover and place in a cool area for 12 - 24 hrs. (You want to remove the air, so the salmon is in the brine as much as possible.). Remove fish from brine, gently and lightly rinse in cool water, pat dry with a paper towel. Place pieces in smoker and smoke 12-15 hrs. depending on the thickness of fish pieces and dryness desired. We use alder, apple or cherry chips. Cool fish pieces, wrap well and freeze. We like to use a vacuum pack, but you can use freezer paper if you’re going to use the salmon within 6 months.
Place salmon in layers in a crock, salting each layer liberally with rock salt.
Let stand 24 hours. Remove and wash in fresh water.
**Brine amount may vary.
Mix all the brine ingredients except lemon and onion. Boil for 10 minutes and cool.
Cut fish into bite sized pieces.
Pack salmon, onions and lemons into a jar, alternating the layers.
Pour cool brine over the fish, lemons and onion. Let stand for 2 days.
Simple Smoked Salmon
Line a 5-gallon bucket with a plastic bag. We use a large plastic cooler for our bucket. Add 3 gals of water, 1 1/2 cups Kosher salt and 1 1/2 cups brown sugar. Mix well to dissolve the sugar and salt. (You can add some garlic or wine if you’d like.)
Place 1 - 2 lb. pieces of fresh salmon fillets in the sugar/salt solution, cover and place in a cool area for 12 - 24 hrs. (You want to remove the air, so the salmon is in the brine as much as possible.). Remove fish from brine, gently and lightly rinse in cool water, pat dry with a paper towel. Place pieces in smoker and smoke 12-15 hrs. depending on the thickness of fish pieces and dryness desired. We use alder, apple or cherry chips. Cool fish pieces, wrap well and freeze. We like to use a vacuum pack, but you can use freezer paper if you’re going to use the salmon within 6 months.
Smoked Salmon
Pâté
In Food Processor, BLEND: 1/2 lb. Smoked salmon 2 ounces Butter
Add & BLEND: 2 Tbsp. Olive oil 1 1/2 Tbsp. Lemon Juice
Add & BLEND: 4 Tbsp. Whipping cream
Add black pepper to taste.
Serve with crackers.
Smoked Candied Salmon Recipe # 1
MARINADE: 1/2 head garlic 1 inch piece of chopped ginger 2 cups soy sauce 1 cup brown sugar
SALMON: Slice boneless fillet lengthwise into strips about 8 to 12 inches long, 1/2 to 1 inch wide, as thin as possible. Marinade for about 12 hours.
Drain, then smoke (alder, maple and crab apple are good) until firm---or crunchy if you like. It takes about 24 hours, but use chips only for the first 7 to 8 hours.
Smoked Candied Salmon Recipe # 2
2 cups Soya Sauce
1 cup Brandy
1 cup Water
1/3 cup Brown Sugar
1 teaspoon Tabasco
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Mix the marinade ingredients and stir to dissolve the sugar. Marinate the salmon (filleted and cut into strips - leave the skin on.) in the brine. I use quart size zip lock Baggies and marinate for a minimum of 24 hours- longer for thick fillets. The salmon will take on a brownish color from the soy sauce and will become firmer in texture.
Remove the salmon from the marinade, wash off with fresh water and allow to air dry for 30 minutes to an hour. Then put it in the smoker, skin side down. Plan on 4 to 6 hours depending on the thickness of the salmon. Once it is done, turn off the smoker and leave it there to cool.
Smoked Candied Salmon Recipe # 3
Salmon fillets, cut into long strips, about 1 1/2 inches thick or more
1 cup Kosher salt
1 cup dark brown sugar
1 gallon of water
1/2 cup of honey
apple, cherry, or maple wood chips (or a combination of any of them)
Combine the 1 gallon of water, 1 cup of salt, and 1 cup of the brown sugar in a large container. Add salmon pieces. Put container into fridge and let the salmon marinate for at least 12 hours. Remove fillets from marinade and wipe dry. Cover the fillets with about 1/2 cup brown sugar. Allow salmon to air dry for about 2 hours. Place the salmon fillets into your smoker, and hot smoke for approximately 3 hours. Combine honey with a bit of water, and brush over the salmon while smoking. Add woodchips for the first 3 or 4 hours, then allow the salmon to cook for an additional 5-9 hours in the smoker. Total time in smoker: 8-12 hours. Near the end, check on the salmon every hour to half-hour, to desired firmness.
Optional ingredients: maple syrup, honey, garlic…..
In Food Processor, BLEND: 1/2 lb. Smoked salmon 2 ounces Butter
Add & BLEND: 2 Tbsp. Olive oil 1 1/2 Tbsp. Lemon Juice
Add & BLEND: 4 Tbsp. Whipping cream
Add black pepper to taste.
Serve with crackers.
Smoked Candied Salmon Recipe # 1
MARINADE: 1/2 head garlic 1 inch piece of chopped ginger 2 cups soy sauce 1 cup brown sugar
SALMON: Slice boneless fillet lengthwise into strips about 8 to 12 inches long, 1/2 to 1 inch wide, as thin as possible. Marinade for about 12 hours.
Drain, then smoke (alder, maple and crab apple are good) until firm---or crunchy if you like. It takes about 24 hours, but use chips only for the first 7 to 8 hours.
Smoked Candied Salmon Recipe # 2
2 cups Soya Sauce
1 cup Brandy
1 cup Water
1/3 cup Brown Sugar
1 teaspoon Tabasco
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Mix the marinade ingredients and stir to dissolve the sugar. Marinate the salmon (filleted and cut into strips - leave the skin on.) in the brine. I use quart size zip lock Baggies and marinate for a minimum of 24 hours- longer for thick fillets. The salmon will take on a brownish color from the soy sauce and will become firmer in texture.
Remove the salmon from the marinade, wash off with fresh water and allow to air dry for 30 minutes to an hour. Then put it in the smoker, skin side down. Plan on 4 to 6 hours depending on the thickness of the salmon. Once it is done, turn off the smoker and leave it there to cool.
Smoked Candied Salmon Recipe # 3
Salmon fillets, cut into long strips, about 1 1/2 inches thick or more
1 cup Kosher salt
1 cup dark brown sugar
1 gallon of water
1/2 cup of honey
apple, cherry, or maple wood chips (or a combination of any of them)
Combine the 1 gallon of water, 1 cup of salt, and 1 cup of the brown sugar in a large container. Add salmon pieces. Put container into fridge and let the salmon marinate for at least 12 hours. Remove fillets from marinade and wipe dry. Cover the fillets with about 1/2 cup brown sugar. Allow salmon to air dry for about 2 hours. Place the salmon fillets into your smoker, and hot smoke for approximately 3 hours. Combine honey with a bit of water, and brush over the salmon while smoking. Add woodchips for the first 3 or 4 hours, then allow the salmon to cook for an additional 5-9 hours in the smoker. Total time in smoker: 8-12 hours. Near the end, check on the salmon every hour to half-hour, to desired firmness.
Optional ingredients: maple syrup, honey, garlic…..
