Smoked Salmon Recipe - How to Smoke Salmon | Chef Tips
HTML-код
- Опубликовано: 11 апр 2013
- 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.
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.
Get the recipe: cookingsessions.com/honey-smo...
#smokedsalmon #smoker #salmonrecipes
SUBSCRIBE! tinyurl.com/kfrblj7
LIKE ME ON FACEBOOK / cheftips
FOLLOW ME ON TWITTER / cheftips
FOLLOW ME ON INSTAGRAM / cheftips 
Хобби
Get the recipe here: cookingsessions.com/honey-smoked-salmon-recipe/
Best video around for beginners. Recipe is perfect. Instead of using apricot jam, i'm using maple syrup and artic char instead of salmon. Cheers from Northern Québec.
I came here for delicious-mouth-watering smoked salmon and was not disappointed.
Thank you for the feedback! Glad you enjoyed it!
This is the first time trying smoked salmon and I love the recipe. I did change it a little..in with the brown sugar, kosher salt and pepper I added Jamaican Jerk Seasoning into the dry bring and let the mixture sit for 24 hours. After rinsing in cold water and patting dry I sprinkled on Jamaican Jerk seasoning...and slow smoked offset on a charcoal BBQ with hickory chips in a metal smoker. OMG......so darn good. Hope someone else will try this...better than TBone steak anytime
This is sooooo good. I have a Masterbuilt smoker (well worth the money) and only used one tray of chips. I have tried numerous smoked salmon recipes and this is by far the easiest, tastiest I have found. I also did not get carried away with the last wash before I allowed it to dry, and did not do the additional apricot saucing. Still, everyone who has tried it likes the sweetness just the way it is, without the added calories. I will definitely share.
Thank you! I'm happy the recipe turned out nicely for you. Glad you enjoyed it!
I had bbq your previous salmon with your 3 ingredients,awesome ! However I had leftover salmon from your 3 ingredients,still in the light brown sugar / soya sauce marinade.from that I continued with your smoke salmon recipe even though I had soya married with salmon..it turned out dilectible, best I ever had...can't wait to try It without soya..😀😀 thank you.P.S I used Pacific pink from Costco . I removed skin prior to prep like yours..
"Ok salmon is smoking, let's go see what we have in the fridge to drink. Reaches past the beer and grabs a nice cold POP! Puuuuuurfect🤣
I imagine he calls beers "barley pops"
Lot of the ol' timers in the midwest call a bottle of beer "pop". I'm from KS and I've only known any soft drink by the name "pop" as well. But in actuality, beer is "pop" and soft drinks are "soda-pops".
@@kelso2377 No. Ol' timers in the Midwest call beer, "beer". In Actuality, Beer Is Beer. Coke and Pepsi are "pop".
😂😂😂😂😂
@@johnb3225 In the South, beer is beer, Coke is Coke, Pepsi is Coke, and all drugs are Coke.
I followed your process from start to finish and it works perfect. Brought some to work and let people try it out. I now have people from work bringing me salmon to smoke. I of course do it. Thanks for a great recipe
For a written versions of this recipe (with annotation):
Salmon Fillet:
Rinse under cold water
Pat dry
with paper towels
Check for bones
(and remove).
Cut into sections
Dry brine:
2 cups brown sugar
1/2 cup kosher salt
Pepper (optional)
In a glass/plastic pan/tray, layer and pack salmon and dry brine
Cover with plastic wrap, let sit in fridge 8 hours/overnight to cure
Smoke:
Remove salmon from cure
Rinse under cold water to remove salt&sugar
Pat dry
with paper towels
Place on rack and let sit at room temp to dry and form pellicle (1-2 hours)
Note: good airflow helps
Smoke at 150F for 2 hours
At 1 hr 30, glaze with something sweet (Apricot jam or similar, honey also works)
Salmon will be done when it's pink throughout and flakes easily
Note: Recommended internal temps for Salmon vary _wildly_ depending on source.
Most websites recommend 140F or so, but some sources go a low as 120F.
Awesome 👏🏾 Thanks 🙏🏾
Smoked salmon is just on another level. One of my favorite foods.
Thank you for taking the time and leaving this comment. I like it! Cheers!
This was my first smoked salmon attempt. Came out owe some. my family literally forgot about the BBQ and gobbled up the salmon at a recent gathering. I stored leftovers I intentionally kept from my family in the fridge for several weeks without any problems. Thank You Jason!
Wicked awe some!
I'm about to cook this recipe. Thank you for creating the video. Good instructions.
The best cooking show I have ever seen before. I like how you showed the appetizers using the salmon. Most cooking shows don't take the cooked product and display the food as a ready to eat product.
Seriously, I love this recipe, and I want to thank you for it, and I am glad it's still on 5 years strong! Awesome!
I absolutely love the time, effort and expertise you have put into this video. Thanks Chef 😀
Thanks!
Thank you for putting this up, i've bean learning how to make my own cured and smoked meats and this is a great help.
Jason, I followed your instructions and it turned out great. I was under short notice, so I only left the salmon in the dry brine for 2 hours. Everyone loved it.
Jason, thanks for posting this recipe and all your other videos...We made this for a dinner party and everyone said it was their new favorite salmon recipe...we have since tried it on trout and with cherry, apple and pecan wood in the smoker. Thanks again...we enjoy your recipes.
Your presentation is so pleasant! Great job! I will definitely have to try this!
This is a great recipe and the one I've been using for the last 4 years. Everyone who tries it absolutely loves it!
So happy to hear this!
I did my first smoked salmon following this instructions, and it was delicious. It is in the salty side of things, typical of cured meats, good for my taste. Thank you!
I can eat smoked salmon everyday so good 😋
I get so many compliments on this recipe even from people that don't like salmon. I haven't done the apricot glaze mentioned at the end but it's so popular already I just haven't gotten around to it. I cut my pieces according to thickness and pull the thin pieces first. Thank you so much for this great recipe, I've shared your video many times.
It was great and I made an aioli sauce as I served the salmon cold. Lemon, garlic, more garlic, mayo and olive oil.
Just poured the lemon and garlic to make a paste and then I added mayo and olive oil and stirred with a whisk. To die for!!! Thank you
What measure?
Andrea Price mayo and fish = big yuck
yeah, its terrible with tuna and in tartar sauce pfft....to each his own
You forgot to add more garlic
Hi Jason, made these thrice now and they were a hit!! Great recipe, we used Honey instead of Apricot Jam since it was handy.. loved it!! Keep 'em coming!!
THRICE PLSSSS
Love your recipe (and also love that smokehouse in Cayucos!). I made smoked salmon for the first time this weekend, using your recipe/instructions, and everything turned out great. I cured the salmon for 5 hours instead of 8 because that's the time I had, and it was still delicious. Allowed the salmon to sit for 2 hours to develop the pellicle, I think it could've used a bit more time than that, maybe another 30-60 min. I used a pineapple jam that a friend made for me, to glaze, and oh man, it was GOOD!! Friends and family LOVED IT!! Can't wait to try again, and keep working at developing my smoked salmon skills! Thank you!!
Made this for New Year's Eve !! Loved it! Thanks for sharing
Wonderful! I'm glad you enjoyed it!
How do you smoke in an ordinary oven - if you can? I can buy wood chips but don’t know if I need special equipment....
Great recipe and, more importantly, great EASY TO FOLLOW, video. Very clear. Video is perfectly shot. Love the commentary ("now I got time for a COLD POP"...classic). Third time around on this one. BIG HIT...and this time I FINALLY remembered the APRICOT JAM! Thanks Chef...I will be following you! Now I am going to have a COLD POP! :)
Timeless recipe! I can't wait to try it! Those look delicious!
Outstanding! I did it with a bit less brown sugar (limited by stock on hand), and it turned out great.
I use this recipe quite a bit. I love it , and have even had people who hate fish love it. Really easy recipe and you make the video easy to follow and to the point. I appreciate that you didn’t add a whole life story of why you do it or what ever - just to the point. I have a regular bbq with a side smoker box ( not a pellet grill ) and it works great as well.
Thanks!
Thank you so much for commenting! Glad you enjoy the recipe.
wow that looks incredible. glad I found your channel Jason. let the binging commence!
Thats why its food.
Every time I do smoked salmon I come back to this video. Thanks for the awesome tips!
Thanks a million. I tried this recipe in my Masterbuilt electric smoker with Pican Wood chips and it turned out great.
I actually made this exact recipe for a dinner party. It didn't make to the dinner party as I ate most of it, so sorry everyone.
lol good for you! So that's why a lot of good chefs are fat!
Lmusa
LMAO🤣🤣🤣🤣🤣
MOST OF IT? Wow nice self control, I would have eaten everything ! 🤣🤣🤣😂🤣🤣🤣
What they don't know won't hurt them
Sweeeeeeeeeeet peaches man that looks amazing!! Will def make this for tomorrow's Houston Game 👌🏻🍻
+1 for this recipe. I made some salmon using this recipe a few weeks ago and it was excellent! The dry brine was easier for me than wet brines I have tried, and the result was perfect. I used an electric smoker with hickory wood.
Thanks!
I'd love to fish Lake Michigan! Hope you enjoy the recipe. Thanks for commenting!
Chef,
Thank you so much for this.
I tried it for the first time and just like others I ate it all
Making another batch today.
Thanks
Sarge🇺🇸
So, I should double it.....?
Truly delightful! Thanks for this great video!
Awesome! Thanks for offering your feedback!
It is an awesome recipe. Our family greatly enjoyed it. Thank you for posting it.
So happy to hear it!
@@ChefTips hi, may i know how long can the smoked salmon can be put in the freezer?
If it is using vacum packaging.. can it be put up to 1 year?
It took 8 years for this guy to respond lol 😂
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
Awesome! Thank you for sharing!
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
If I close my eyes, it sounds like Vince Vaughn is teaching me how to cook :)
+JRScrambo Ha ha! Thanks for the laugh!
hahahaa omg
Juan Ulysses , Lololmfao!!! 100%. Wedding crashers Vince Vaugn.! "crab cakes"
LMAO a million views and my stupid comment is #1 And they said I'd never amount to anything!
Sounds more like Jimmy Kimmel to me;)
The best recipe ever
Thanks a lot 😊
I wouldn't say the best
Awesome recipe! Going to use this today, i will say i had a old wise man once tell me not to clean the smoker but once a year because it enhances the flavors to have them all in there mixing and i have to say its been a game changer
Jason, I watched this TEN years ago for my first salmon smoking and it worked great!!! Since then I've been married, had three kids, divorced, three moves and three states later I have started smoking fish again and...found your video again!!! Still works hahaha
Wow! I'm so glad you rediscovered the video after nearly a decade! Time flies. Can't believe it's been 10 years since we filmed this video!
for some reason, you just seem like a really good person. thank you for the recipe and i will be trying it soon!
Thank you! Hope you enjoy the recipe.
Jason Hill eww fake
Thank you so much.
Nothin like a nice cold pop while you’re waiting for your salmon to finish smokin 😂
@ BigGucciPimpin Or 12...Or 24...
Naw, sugar is for babies. BEER son!
Lol
I’ve been using this recipe for I believe a few years now since I first found it. He makes it so easy and it makes feel like a professional because it comes out sooooo good! Everyone loves it when I make it. Thanks for this video 👍🏻
Thank you so much of the kind words! So glad you enjoy it!
I smoke all the time mainly Novalax. But this time after watching your video thought of using Honey basting. After curing all that bla bla.... Then I cold smoked for 45 minutes. Then I turned on Grill with indirect flame to 200. Because in my grill I can't hold below 200. After an hour I mixed honey, ginger paste, and little sprinkle cajun. Then I basted every 1/2 hour , After couple of hour I turned off grill and let the fish absorb smoke. It came out layered juicy smoked fish. Man it is so delicious. I am a smoked fish junkie , never tried such a great candid smoked fish. Thanks for the upload
Wow, sounds delicious! Thanks for sharing your method!
I'd love to try that sometime. Our smoker only goes down to 150 F.
Recipe starts at 1:06
2 cups dark brown sugar
1/2 cup kosher salt
1 tablespoon of fresh cracked pepper
150° 2hrs
I am a KCBS master judge(not that it means anything) and this is the best salmon dish I have prepared. Well done and thanks!
Wow, thanks for the compliment! So glad you enjoyed it!
Looks amazing.
Awesome recipe, thanks Jason. I have been trying all sorts of different salmon recipes for Scott and I really think he will like this. Unfortunately, I have an old school smoker that has to be controlled with wood. I hope I don't screw it up. But if it comes out nicely, I'll share photos with you. If not, you won't hear from me bwahaha ;D
Thanks Beth! I can't believe I'm just now seeing this comment! Hope the recipe turned out OK for you!
I guess it didn't come out nicely lol.
I have an old school wood smoker and a Traeger... I think the old school wood smoker if more fun to work with because it's a challenge.
Nothing beats a wood smoker!!!
I made exactly as you described. I measured the ingredients exactly. The only difference is I had more than twice as much salmon and some pieces weren't as thick. I rinsed it completely and there wasn't even any pepper specks left. I went 8 hours in the fridge with the dry rub. I tried a few of the thinner pieces so far as its still smoking but at a lower temp....about 125 F. The pieces I tried were waaaaay to salty beyond belief,almost inedible. Im keeping my fingures crossed that the thicker pieces are a LOT less salty. I don't understand? Usualyy everything I smoke or make always turns out excellent. Sad part is....you cant fix oversalty
i've tried this recipe several times now and it's awesome. i have a question though, you say to smoke for two hours on a pre heated grill at 150. my grill tends to creep up to 165 during the two hours is that an issue?
+gnittillc Not really. Maybe pull it off a little sooner.
gnittillc I
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!
Thanks for the kind words! So glad you enjoy it!
Does it really matter what salt you use?
@@Asimo44 Per my understanding, you would need to adjust the amount of salt if you don't use kosher because Kosher Salt doesn't contain any additives, while table salt does, which means there is somewhat less salt per volume, and some additives may (perhaps subtlety) affect the flavor of the salt . . .
I love this video. Thanks for uploading
Hi Chef
what kind of wood did you use to smoke the salmon
This was apple wood.
If you leave the fish in the brine for about a day and a half you can eat the fish like that. It's fine and tastes amazing
I have smoked salmon for a few years now and this is an AWESOME recipe. It actually is easier than the recipes I have used in the past and has a better flavor. I modified the brine slightly by adding 1/2 tablespoon of dry dill into the brine. Also, during the smoke process, I found it to be better to baste the apricot on at the one hour mark to give it more time to set in and glaze instead of the last half hour. I suspect that may be due to differences in smokers, as some have water pans.
This looks delicious. Definitely going to try it some day!
"thanks for tubing in" clever
Here in Chile the package for our salmon is the skin, and usually it is still flopping around!
Best way to get it!
Chef Tips Now that I no longer live in the former USA, I am always amused at the mandatory packaging for everything and what a waste it really is as well as what a cost $$ it adds to every product I used to buy.
Jason Hill - I have been following this recipe each time I do a smoke salmon for the past several years. Time for a pop!!
Haha, awesome! Glad you like it!
Apricot jam! Great idea
i'd like mine with creamy horseradish, capers and some onions please.
Im not sure if i missed it, but is there an internal temperature the salmon should reach?
+shady039 it should reach between 55C and 70C depend of what texture u prefere. for me it's always 55C 60C max
+Keven Reid I really appreciate your feedback, this is my first time smoking salmon so I'm excited to see how it turns out!
+Keven Reid That's about 150F for all you that don't know SI units.
ye utube should add some way to ffw orrew their vids
Joel Sapp hey thanks man. Saved me the time of looking it up! Lol
Thanks Jason!!!
Delicious! Thank you chef!
nice video. Just one tip. Initially rinsing off your fish or meat is completely useless, and in some rare occasions can cause cross contamination by spreading bacteria into your sink. There is nothing your rinsing off your fish that wont be killed by the smoking process.
fglend73 sugar burns in a smoker at certain temps ♨️
don't agree. unless your fish is that day fresh, it develops a kind of fishy film that is off putting. I don't know the science but I know how to cook. A quick rinse and the fish is nice and fresh smelling again.
Also, if you stop licking the inside of your kitchen sink you won't pick up any contaminants! j/k, just a quick spray of bleach cleaner and your good. ;)
oh my god what kind of alien brown sugar is that???? It looks like it's freaking alive !!!!
Ha ha! It's alive!
I thought I was tripping
It could be Demerara sugar. 😀
Brown Sugar should be moist. If it's dry, you're doing it wrong. :)
Get clay sugar keepers off Amazon. Life changing.
ty for posting, i will be trying this soon.
Definitely going to have to try this
i was about to cook this until i heard "8 hours"
What the issue with 8hrs?
This is hands down the best smoked salmon recipe I have had. Life long PNW resident and a avid Salmon fisherman. I make this 2-3 times a year and the neighbors are knocking on the door wanting their share…..😊
Wow, thanks so much for the kind words! So glad you (and the neighbors) enjoy it!
"Just gonna mix this up with ma haynds."
Terrific! So glad you enjoyed it!
Thanks for the recipe Jason
Why do u torture me in the middle of the night when I am hungry ...
+bear Bob Not my fault. I didn't send you this lol. You looked it up on your own!
NO ITS BRIBERY!!!!!!!!!!!!!!!!!!!! THE THUMBNAIL!!!!
I followed your instructions as directed but after leaving the salmon out for 2 hours on my counter to achieve room temperature, I came back only to find that my cats had eaten the salmon! Why didn't you mention anything about watching out for pets??? I just gave the cats a $24 dinner! Grrrr…
Oh no Jetson Oscar ! That stinks! I will include a pet disclaimer in my next video, haha! :)
I think that you should smoke the cats!
Well that was pretty stupid
Cats rule!!!!!
As the parent of furry four pawed childen, someone has to remind you of such things? That should be common sense, LOL.
Thnak's chef
I made this on Sunday. Really awesome. I actually combined recipes from this video and another video. I used the brine in this recipe and only had time for a 4 hour brine, then let it come to room temp over 2 hours and then put it on a MasterBuilt electric smoker for 45-1 hour at 200 degrees. It turned out awesome. Exceeded my expectations. I even went to the local bagel shop the next morning and put the leftovers on a bagel with cream cheese the next day THREE times! So delicious. Thank you!
Nice! Thank you for commenting!
first thing i like to do is go catch some salmon...
You can catch it at Costco.
Timothy Gibler yeah with worms 🐛
You could smoke two joints before you smoked two joints before you smoked yer salmon
Ibturbo that's too much. Just take a home wrecking dab and call it a day.
I watched this video 4 years ago, made the best smoked salmon ever, and forgot what the video title was. I just found it again. I am happy. The apricot jam really was an amazing tip.
Glad you enjoyed it!
this is absolutely amazing, thank you very much for sharing this Jason.
You're welcome! Thanks! Jory F
Why sugar? :(
I think because a mildly sweet smoky flavor is delicious
Why not?
+Arno Meijnen Same question here! The healthiest meat covered with sugar, that's just wrong. lemon, olive oil, salt and pepper is all you need on it.
+Georgi Trifonov because the sugar and salt cures the salmon. Most cures are either sugar or salt.
I tried to smoke my salmon, but my zig-zags kept fall'n apart.
Couldnt keep the tail lit
ha? Old and stale.
Groove on star child, groove on.
Too much moisture brother. I think maybe you forgot to pat the fish dry before you rolled it. It worked perfectly for me, now I'm swimming through a stream chasing minnows.....
You should brine the zig zags for 8hours. What’s wrong with you?
I can't wait to try this!!! Thanks for this very nice video!!!
Great recipe! Thanks for sharing!
I almost gave a thumbs down because you said “cooooold pop”
Ha ha! It was a joke comment back in the day.
Next time use real salmon, not the farmed stuff. No comparison in flavor and quality.
true
jason humphreys how do you tell?
Pale flesh with those bright white stripes in between the flakes of meat is an indicator of farmed Atlantic salmon. It just doesn't taste as good and is horrible for the environment. It is also not healthy to eat.
***** thanks man, now I'll think of you every time a salmon fish.
Yeah with fresh water salmon you can rest assured that your food has been eating plastic.
O just caught a couple pinks on Saturday and was able to smoke them today after using your recipe and letting it sit overnight with a little of my own stuff. All I got to say is. Thank you! Some of the best fish I've ever eaten.