Best 2 Fire And Ice Smoked Salmon Recipes

Fire and ice smoked salmon is a unique and delicious way to enjoy this iconic fish. This dish combines the smoky flavors of traditional smoked salmon with the refreshing taste of lemony ice, creating a perfect balance of flavors. The process of making fire and ice smoked salmon is relatively simple, but it does require some time and patience. The first step is to cure the salmon in a mixture of salt, sugar, and herbs. This helps to draw out the moisture from the fish and preserve it. Once the salmon is cured, it is smoked over a fire until it reaches an internal temperature of 145 degrees Fahrenheit. The salmon is then chilled and served with a dollop of lemony ice. The result is a dish that is both smoky and refreshing, with a complex flavor that is sure to please even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

FIRE AND ICE SMOKED SALMON

Fire and Ice Smoked Salmon image

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Provided by Diane Horn Talts

Categories Breakfast Seafood

Time 4h55m

Yield 10

Number Of Ingredients 7

Ingredients

½ cup brown sugar
2 tablespoons salt
2 tablespoons crushed red pepper flakes, or to taste
½ cup finely chopped fresh mint leaves
¼ cup brandy, or to taste
1 (4 pound) salmon side, bones removed with pliers
2 cups alder wood chips, soaked in water, or as needed

Steps:

In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 11.5 g, Cholesterol 107.3 mg, Fat 19.9 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4 g, Sodium 1506 mg, Sugar 10.8 g

FIRE AND ICE SALMON

Fire and Ice Salmon image

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Provided by ElizabethKnicely

Categories Summer

Time 4h55m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup brown sugar
2 tablespoons salt
2 tablespoons crushed red pepper flakes (to taste)
1/2 cup finely chopped fresh mint leaves
1/4 cup brandy (to taste)
1 (4 lb) salmon fillets, bones removed with pliers
2 cups alder wood chips, soaked in water

Steps:

In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
COOK'S NOTE:.
Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!

Nutrition Facts : Calories 291.6, Fat 8, SaturatedFat 1.5, Cholesterol 83.7, Sodium 1535.7, Carbohydrate 11.3, Fiber 0.2, Sugar 10.9, Protein 37.4

Tips:

Choose the right salmon: Look for wild-caught, sustainably-sourced salmon that is fresh or frozen. If using frozen salmon, thaw it in the refrigerator overnight.
Prepare the smoker: Preheat your smoker to 225°F (107°C). If using a charcoal smoker, use indirect heat.
Season the salmon: Lightly season the salmon with salt, pepper, and your favorite herbs and spices. You can also use a commercial fish seasoning blend.
Smoke the salmon: Place the salmon fillets on the smoker grate and smoke for 1-2 hours, or until the internal temperature reaches 145°F (63°C).
Chill the salmon: Once the salmon is smoked, remove it from the smoker and let it cool to room temperature. Then, wrap the salmon tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Serve the salmon: When ready to serve, slice the salmon thinly and serve with your favorite accompaniments, such as crackers, bagels, cream cheese, and capers.

Conclusion:

Fire and ice smoked salmon is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is also a great way to use up leftover salmon. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for something special to serve, give fire and ice smoked salmon a try. Your taste buds will thank you!