Best 4 Dons Smoked Salmon Recipes

DRY-BRINED SMOKED SALMON

Steps:

• Mix 1 cup brown sugar and kosher salt together in a small bowl.
• Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
• Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
• Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

EASY SMOKED SALMON

Steps:

• Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.

DON'S SMOKED SALMON

Steps:

• Catch, clean and filet salmon (river or supermarket).
• Leave skin on one side of filets.
• Wash filets in cold water and lay out on a large plastic tray (no metal), red side up!
• Ensure tray is at least as deep as salmon filets.
• Sprinkle garlic salt evenly over all filets.
• Generously coat meat side of each filet with rock salt.
• Layer sugar evenly over rock salt.
• Leave stand covered in refrigerator overnight (at least 8 hours).
• Check every 2 or 3 hours and drain excess liquid.
• (The liquid magically appears as the rock salt draws the liquid out, and sucks the sugar into the meat).
• Remove filets from tray, rinse under cold water and place evenly on smoking racks, skin side down.
• Allow 20 minutes to dry.
• Use electric"cold smoker" (Little Chief), with apple and hickory wood chips.
• Place racks in smoker and close.
• I have an old blanket that is wrapped around smoker if it is too cold outside (less than 50 degrees farenheit).
• Remove ashes and add new wood chips about every 2 hours.
• Smoke for 6 to 9 hours, depending on the thickness of filets.
• Salmon should be a lovely dark orange color and will be flaky when you poke and twist with a fork.

SPAGHETTI WITH SMOKED SALMON

Steps:

• Heat the oil in a large nonstick frypan.
• Add the finely sliced mushrooms and fry them over gentle heat for 4 to 5 minutes, until they are softened but not coloured.
• Pour the white wine into the pan.
• Increase the heat and boil rapidly for about 5 minutes, until the wine has reduced considerably.
• Stir in the herbs and soy cream or fromage frais.
• Fold in the salmon and reheat gently, but do not let the sauce boil or it will curdle.
• Stir in pepper and lemon juice to taste.
• Cover the pan and keep the sauce warm.
• Cook the pasta in a large saucepan of lightly salted boiling water until just tender.
• Drain, rinse thoroughly in boiling water and drain again.
• Turn into a warmed serving dish and toss gently with the salmon sauce before serving, garnished with chives.