Home-Smoked Salmon Fillets

Name: Home-Smoked Salmon Fillets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters (packed) brown sugar; 710 milliliters (or more) alder-wood smoke chips, soaked in water 30 minutes, drained; 850 grams salmon fillets with skin; 59 milliliters salt; 237 milliliters sugar; 946 milliliters water

Home-Smoked Salmon Fillets might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 698 calories, 31g of protein, and 21g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, alder-wood smoke chips, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Stir first 4 ingredients in large bowl until both sugars dissolve.

Equipment you will use

Bowl

Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.

Ingredients you will need

Salmon

Brine

Remove salmon from brine; discard brine. Rinse salmon under cold water.

Ingredients you will need

Salmon

Brine

Water

Place salmon, skin side down, on rack.

Ingredients you will need

Salmon

Let stand until top is dry to touch (do not pat dry), about 1 hour.

Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides.

Equipment you will use

Aluminum Foil

Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

Ingredients you will need

Salmon

French Fries

Equipment you will use

Aluminum Foil

Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin side down, on rectangle.

Ingredients you will need

Salmon

Equipment you will use

Skewers

Aluminum Foil

Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.

Ingredients you will need

Salmon

French Fries

Glaze

Equipment you will use

Grill

Aluminum Foil

Remove salmon from foil, leaving skin on foil.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

237milliliters

(packed) brown sugar 710milliliters

(or more) alder-wood smoke chips, soaked in water 30 minutes, drained 850grams

salmon fillets with skin 59milliliters

salt 237milliliters

sugar 946milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.