Smoked Salmon Recipe – How to Smoke Salmon
Smoked Salmon Recipe – How to Smoke Salmon
Chef Jason Hill shows you how to make smoked salmon in this episode of “Chef Tips.” This smoked salmon recipe is a “hot smoked salmon,” made by smoking salmon over low heat on the Green Mountain Grills pellet grill (http://www.GreenMountainGrills.com).
To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese. Jason is using the Green Mountain Grill pellet grill for this recipe.
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What is Kosher salt, we don’t have it where I am at, is it just a “western marketing deal”?
What temp should the smoker be? Is the 150° the fish temp or the smokers temp?
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You are My Hero
Best smoked salmon I’ve ever had. Absolutely amazing. A whole salmon fillet doesn’t last the night in my house when I use this recipe
You keep the temp at 150?
Imagine buying salmon instead of catching it… lol that would suck to not live in Washington or Alaska
I love smoked salmon. I have a few observations . Takes way too long to make. 8 hrs + 2 hrs. Counterproductive to drain the fluids out of any fish, much less a salmon because there is much nutritional value in fluids, where all the nutrients are dissolved. Too much salt and sugar, which I presume will be discarded with the dissolved fish fluids when done with. Not environmentally friendly. Overall, smoked salmon is great. But way too too tedious to make. But appreciate the education. Will just make smoked salmon a bit differently and see if the end result is almost works. Then will post.
150°c or 150°f
I’ve been repeating one section a million times
2:59
Where Chef Jason wraps his dish like a BOSS!!!!
It always takes me 20 minutes to get the damn plastic sized and cut and then wrapped. This guy takes 3 seconds
Have been making this for 5-6 years now for holidays and parties, and it disappears fast. I have talked a number of people who say they hate any kind of fish into trying it, and not one has disliked it. Stunned that 1.4K+ people have disliked this video, you explain everything wonderfully and it tastes awesome. As some of the comments have mentioned, perhaps they didn’t hear you say to use Kosher Salt? One minor change, I often don’t put the glaze or honey on some (or all) of it since my wife doesn’t like the extra "sweet", but most people love it either with or without. Thanks much for posting this!
The pin bones can come out after smoking. They come out very easy without Raiders since is the fillet is cooked also you know that its done when they pull out easy..
Well I’m trying to find a salmon recipe, but the first video I open is a fish candy!!!!
This looks/sounds delicious. What type of wood/pellets do you use?
AMAZING RECIPE! We use honey instead and still came out PERFECT!! 👍🏾👍🏾
You lost me when you opened the "package".
I basically do the same thing on a different smoker set up and no apricot jam, I’m gunna try this with the jam on my pellet grill
I love eating smoked salmon
What kind of salt and brown sugar?
This looks so good. thanks. but, what if i don’t like apricot? can i brush it with something else??? THANKS SO MUCH
This is a great video and I’ll definitely try this out! Thanks dad.
What type wood did you use?
12 hours if your just using 1/2 cup of salt. If use a full cup 4 to 6 hours is enough. Another thing, you can use a small fan to dry them in about 1 and a half hours. Pick up some cedars boards for salmon, soak in water while the fish is drying. Place on the board and cook. I’ve never found any extra flavor coming from the cedar that I can detect but it doesn’t stick to the board and you can reuse it over and over and it doesn’t dirty the grill. You can use dry rub or my preference is truffle honey and black pepper. 225 deg for about an hour.
Made this yesterday and I must say it was the best thing I’ve done on my smoker to date. I used cherry wood and bumped up the temp to 180 degrees for an hour and then 30 extra minutes after I applied the apricot jam. I went with 180 degrees because the next lowest setting on my smoker is SMOKE (which is around 150 degrees) and I didn’t want to over smoke the fish. At 180 degrees the fish still had a real nice subtle smoky flavor. Lastly, very easy recipe to follow. Look forward to making it again.
Made it exactly the same and it was delicious. As a new comer to smoking and BBQing this was very easy, very helpful and very enjoyable to make
How to do this on a charcoal grill, I don’t have a smoker
GREAT recipe and execution. I’ll try that next time. Thanks!
But wait a minute, how was that cold pop? And what type of pop?
When Chef Michael Smith tells me to do something, like rinsing the salmon for instance, he always tells me why.
Gonna have a pop out on the two track. In California we say we’re going to drink a soda on the dirt road.
You lost me at “you open the package “
Just stumbled across this video and noticed it’s from 2013. Was this before chefs were required to have at least one sleeve tattoo???
A cold what? A pop – dude, you’re cooking on a smoker, that requires beer.
12 hours to make sugar smoke fish
I am awaiting the arrival of my RECTEC 700 and I cannot wait to make this recipe! Thank you for posting I will report back when I have tried it out!
***UPDATE*** I got my Rec Teq 700 and it is awesome! I tried this recipe this past weekend and it was out of this world! Will be making this many times in the future! This was amazing!
Are you dead now! RIP.
I want that plastic wrap dispenser!
Do I have to wash It after it cures??
Recipe starts at 1:06
2 cups dark brown sugar
1/2 cup kosher salt
1 tablespoon of fresh cracked pepper
150° 2hrs
I left mine in the brown sugar more then 12 hours and the brown still didn’t all dissolve. Going to put it in the smoker and see what happens. The wood never did smoke at that low a temperature, and it came out to salty.
Does it make a huge difference if you leave the skin on?
That’s some Costco salmon right there. I too prefer the farm raised without the skin
Great video recipe Chef!
If you cold smoke the salmon, it’ll be safe to eat for a month without refrigeration.
What type of pellets did you use?
I’m saving this for a later day, gotta get to the stores early am before food runs out, lol. Anyway, apricot jam is on the list. Thanks.
at 0:19 not a good idea always use salt water.
nice costco salmon.
Dry brine
-2 cups dark brown sugar
-half cup kosher salt
-tablespoon fresh crack pepper
Nice job bud from a smoker