This is How I get PERFECT Smoked Salmon EVERY Time
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- Опубликовано: 27 окт 2022
- This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for incredible flavor. The taste of this smoked salmon is amazing, and you can serve it hot or cold.
Smoked salmon is a process where fresh salmon is either cold or hot smoked. Hot smoking is where the salmon is smoked at temperatures between 120° and 180° until the desired internal temperature is achieved. You can also hot smoke the salmon for several hours if you plan to wrap it, cool it, and serve it cold after several days, but the texture can be dry.
The other method is cold smoking which smokes at temperatures between 70° and 90° for several hours and even up to a few weeks. If smoking for several weeks, it turns the fish into salmon-jerky. If you brine the salmon and cold smoke it for several hours, you will get something known as lox.
My smoked salmon recipe is known as kippered salmon. This method is brined and hot smoked and can be served hot or cold. I prefer to cook it to 140° to 145° internally because I like to eat it warm.
PRINT OFF THIS RECIPE AT: www.billyparisi.com/smoked-sa...
Ingredients for this recipe:
• 3 cups water
• 2/4 cups packed light brown sugar
• 1/3 cup sea salt
• zest of 1 orange
• zest of 1 lemon
• 4 to 4 ½ pound side of salmon
For the Glaze:
• ½ cup brown sugar
• Juice of 1 lemon
• Juice of 1 orange
• ½ stick unsalted butter
• 1 tablespoon soy sauce 
Хобби
I’ve tried this recipe twice in two weeks and it’s a winner! Sweet, savory, smoky, and moist each time. I highly recommend anyone to try this recipe. I did add minced garlic, red onion, and turbinado simple syrup to the brine. Darn good!!
I just finished trying this recipe for my first time trying to smoke my own salmon. It turned out really great! The glaze is amazing, and Billy's tips are really helpful! It is now my go-to.
Looks delicious. I love the expression on your face when you taste the food and when you walk away with your arms in the air. Makes me want to run to the kitchen and start cooking. You make cooking look so easy and fun. We truly love watching your videos and learn so much.
This is the second time we smoked our salmon according to your video. WOW. Is all I can say. I wish I could share the photo so you can see how awesome the fish turned out. I did post the photo of the fish on facebook and shared your link. Thank you! A real keeper.
Excellent! Thanks for giving it a shot!!
I gotta say every time I cook this it gets better and better! A little taste of heaven! Thanks for the recipe! Want to try your brisket next
That’s awesome.
Just the recipe I was looking for! Not to salty, skipped the soy sauce but man it turned out deliciously delightful!! Thank yu!
Wow, did this on my offset smoker and... wow! Thanks for this recipe. We really enjoyed this meal.
Impossible to stop eating ! Love your content..... Thanks for the tips
I bought a little smoker tube for pellets to use my gas grill as a smoker. (I’ve NEVER smoked anything) it was amazing! Thank you
Thank you for sharing this recipe!
this is like watching the best players being so good at what they do and me as a noob just experiencing a jaw dropping moment lol. great recipe.
You’re wet brine recipe was TOP notch my friend! Thank you for posting this my smoked salmon turned out beautiful! You da’ man!
Appreciate you trying it
Great video. Glad you understand the importance of the pellicle. I cold smoke with air in a smaller hot smoker for a couple of hours., then hot smoke for 20 minutes. But I have a dry brine 50 % salt 50% brown sugar. And I leave it for 24 hours. I like it saltier than you.
At the store prepping to do this now, thank you.
Definitely doing this, thank you
Coming from a career Chef I your videos. You put so much detail and information into your videos that you're literally giving away decades of experience i
and it's a beautiful thing. Thank you for sharing your craft and giving it back to the people.
What is a career chef?
Looks fantastic!
Cheers from Norway
Wild Salmon is prohibitively expensive here, but I regularly catch Rainbow trout in the 3-5 lb range, and they are great for smoking with this process. Mackerel or Bluefish are otherworldly. In my experience 2 hrs isn't enough to get a full pellicle, I do 10 hrs in the fridge or 3 hrs outside in cold windy weather with a fan. For something different, try orange wood, it's great with fish
My camp chef pellet grill has a 165 smoke setting that works perfect doing this. Don’t forget the number 1 sauce in the world for salmon I learned 30 years ago and still use it daily. Yoshida Gourmet sauce
I just cooked, smoked, your recipe today, even though I don’t like fish it was delicious and I will do it again. It had great smoke flavor, not overpowering, and was very moist.
Nice! Thanks for trying it 🙏
Stunning salmon tonight. Great new way of cooking for me.
Making this again right now. Always a hit and my guests beg for more!
What a great video. Thank you so much. I have to ask, Atlantic or Pacific Salmon or does it matter? Thank you again Chief Parisi.
I made this over and over again. I serves with tomahawk, brisket, prime rib… and always winner was the salmon. Thank you.
Just followed this recipe and it came out tasting so yummy! The only thing is that with all the brown sugar (in both the brine and glaze), it came out tasting a bit too sweet for my taste. What do you recommend to tone down the sweetness without overpowering the Salmon?
Don't glaze - only brine.
This sounds great! I'm going to try it on my charcoal grill... BTW what wood pellets did you use, species? Hickory? Pecan? Apple?
I smoked 3.5 lbs of grocery store salmon with this recipe and it was phenomenal. Everyone scarfed it up. I had just enough left to make an omelet with it the next morning. I really recommend this recipe. People here complaining about the sweet but it's perfectly balanced with with smoky fish flavor. I like fish a little more done, so I took mine to 150º internal and it was perfectly melt-in-the-mouth juicy.
What kind/flavor of wood pellets do you use? Thanks! Great video.
I just watched 5 uploads of you Billy, I am loving it. :)
Thanks for the support, I appreciate it.
Got three whole salmons to smoke up today. Following the recipe, I can't wait to see how it turns out! I have one exactly like your recipe, but the other I'm doing a apricot jam glaze and I'll let you know how it turns out!
Love that apricot glaze, sounds 🔥🔥
Going to need to try this, and since it's smoked on a Yoder, even better 😀
Question. Where did you find the cedar plank please? And how often can you use the plank?
Thank you for recipe. Can I after cooling to vacuum pack for selling?
I live in the Cook inlet shore in Alaska. I'm going to be doing some new smoke techniques I've learned. I've been a fisherman my whole life, I'm 55. May is coming and we dip our nets off the shore for King Salmon. May 15th I'll be cooking my first king Salomon of the season.
Ketchikan AK here! There’s nothing better than the first meal of king salmon each season!
How about a cold smoke salmon recipe, please. For lox. Does the Yoder go down to 80 degrees or has a cold smoke adapter kit.
I have subscribed and am new to your excellent channel.
I live along the Sacramento river and close enough to the ocean also for some nice salmon hookups. Great job. Salmon season is over here.
Could I also use farm raise. Or just buy wild caught from the supermarket or seafood store.
So expensive tho. I like to catch myself. Kind of break even with gas and everything. But it is nice to catch the fish for the experience and thrill. If caught in the river I freeze first.
Sorry for long post, but got me so excited 😊
LOVE THIS!🤩
I loved the recipe.
Full of dedication and patience. Impossible for me to make but looks great.
The company I work at had an event and provided food for everyone but this one stand had smoked salmon with a soy teriyaki sauce which was amazing.
Living in Alaska for 45 years and smoking and eating salmon all my life, although I don't claim to be an expert. I don't like to brine my fish as it sucks most of the moisture out of any type of fish especially salmon causeing it to be firm textured accompanied with dryness. Just put salt on your fish at the time of smoking at around 100 degrees for 3 hours then finishing it off at 400 degrees for one minute will give u an unbelievable texture and flavor . Squeeze plenty of fresh lemon with a nice ripe advacado will leave your guests in awe.
do you let it dry for 2 hours, in the refrigerator or the countertop? refrigerator might let it dry faster?
I am glad to se that you are using a Yoder smoker!
After we take it out of the brine Are we keeping it in the fridge for 2 hours or on the counter for 2 hours?
What wood did you use to smoke? Hickory, Mesquite, other???
Sounds good and I will try this recipe. But I am curious of which kind of wood you are using or in this case, what kind of smoke pellets?
birch
Amazing recipe. A huge hit
Appreciate you trying it
Great recipe! Do you have any vodka sauce recipes anywhere?
Subscribed you are really good! This will be my very 1st smoked salmon. Thanks!
I appreciate the support, many thanks!
Wow, amazing !!!
Excellent video!
thanks😍
Thanks!
great video and recipe
Thank you so much for this informative video. I have been hitting a sticking point with drying out my salmon, and based on your great video it turns out it was all about the temp for me. I’ve been smoking it too high for too long. This is a game changer for me, can’t wait to try it again after brining tomorrow for better results!
What pellets did you use? Alder? Hickory? or...
What do you eat smoked salmon with besides bagels
Salmon belly and crispy skin is the best!
is there a more savory glaze i can use? i dont really want sweet.
So you leave that pellet smoker at 150° or do you turn it up?
Do you let it dry in the fridge or at room temperature?
Zipped to the end just to see how long it lasts in fridge (3 parties this weekend). Do a dry pastrami rub. Will try this another time.
When you say let the fish rest for 2 hours, do you leave the fish out in the open air or in The fridge?
I'd like to know that as well?
2hrs room temperature I believe
@@kahlerwhale9839 appreciate you.
Does it matter if the scales are on or off the skin?
This was the best smoked salmon I've had.
Glad you enjoyed it :-)
Tail end is the best part
Since my smoker is not at my apt, I going to smoke at 175 degrees for two hours and put glaze on it during the last 45 min. I take the salmon home and finish in my oven to bring the fish up to 140 degrees. I hope this works because I want smoked salmon for Christmas dinner.
What pellet smoker do you use?
What wood did you uxe for the smoking?
The only smoker I have is a pit barrel cooker. I also have a Weber Kettle. I want to cold smoke at about 90 degrees and neither of these are designed to do it. I saw another hack cold ice box at bottom of the smoker used but neither of mine have a bottom shelf area. Could I cedar plank the salmon in an oven and put the temp as low as oven goes and then put in a pan of ice? Any other hack with either weber kettle or pit barrel anyone know about?
0:58 is it 3/4 cup of sugar or 2/4? In the video says 3/4 but in the description 2/4
most of the recipes are using brown sugar. What’s the difference with light brown sugar? Is it less sweet?
What type of wood/pellets did you use?
Brilliant 👍🥰
This looks super delicious but I don’t have the smoker. Is it possible to do it in the oven?
Only if you want you house to smell like smoked salmon for several days. 11:56
what wood pellets type did you use ?
You're allowing the salmon to sit on the counter for two hours or in the fridge?
Can you re-use the liquid brine?
What kind or brand of smoker is that?
I am privileged to get more Lake Michigan salmon than I can use. Unfortunately my grill only goes down to 180. I will still try this recipe. Thanks!
Yes, the recipe will still work
Any ideas of Northeast Fish that this would work with?
Hello , I'm new to your channel ,love your passion ! What kind of smoker are you using , seems small and perfect !
Cheers from Quebec !
Yoder
@@ChefBillyParisiThanks !
I tried this yesterday and it was full of good smoke taste. I didn’t taste much of the sweet, however. I tasted the glaze by itself and it was delicious, but couldn’t taste it at all on the salmon. I did apply every 30 mins. Also, your glaze looked thicker than mine when applying it. Not sure if I did something wrong? Thanks for recipe and video!
Mine wasn't thick either. All of the rest was awesome. I will have to tweak the baste.
Maybe too much ice when cooling it diluted it for you.
What was the final internal temperature??
Didn't catch what species of wood (pellets) you're using. Do you have a favorite? Wonder how apple would work with the citrus.
Apple or cherry is fine. Alder is the best for salmon. Don’t use hickory or mesquite.
Please tell me the brand of pellet smoker you use. I’m in the market to get one and I like the looks of your set up. Thank you.
I got a Pit Boss in September, and love it. Much cheaper than a Traeger
Had I known this recipe involved a pellet smoker at 3/4 of this video I probably would not have watched it. However, I’ll give it a try with my Weber charcoal smoker and keep an eye on the salmon to not go past 140.
How else would you make it?
I love how that glaze on it looks 😋tfs. God bless in Jesus name
Awesome recipe 👍
Thanks 🙏
I smoke mine at 190-215° for about an hour and a half and pull at 130-135° without a pelicle and the smoke flavor is unreal. 3 hours seems like a lot. Even at 150°.
Can you take the ever so dried out salmon from Butcher Box and make it tender & flakey? I don't really care for their meats but that is what we get. Any ideas?
If the salmon has been frozen then you need to do the dry brine then smoke. Not enough chef say this because they always use fresh fish. And if you are a fisherman you can't smoke that much fish and expect to last until next year.
Agree! The salmons own flavor, the salt and smoke is all it needs. No need to mask that with overpowering spices!!
Can't wait to try this! Could you recommend a non-dairy substitute for the butter in the glaze? I usually use EVOO but think it might overpower the intended glaze flavor. Thanks.
the butter is used because of its distinctive flavour, and moistening properties. If you use 'non-butter' substitute, you are really looking at starting from the beginning, regarding your glaze. As in a totally different flavour and ingredients list. Or substitute flavourless cooking oil into the glaze, but it will lack that butter flavour. You may have to google glazes or look thru a few books for a suitable replacement recipe.
What should I do if skin is off?
Should you wet brine if you plan to cold smoke the salmon? Does it help retain moisture?
140 internal is a medium rare. I get you can't recommend 125 internal, but technically, it's safe. I go to 130-135. Anytime you get over 160, you ruin your fats (and get the white stuff), so rather than than cooked to brown, broil and be really careful, or use a torch. You damage the fats less.
Right! Never eat it rare; or raw! No one ever lives after eating sal-mahn raw!
@@lanceroark6386 That really depends on the salmon...I eat raw salmon all the time, but farm raised not wild otherwise you risk parasites etc.
@@WolvesHart79 wait what?
@@WolvesHart79 I'm not sure if that philosophy checks out.. not an expert on eating raw meat, but I do know that farm animals can sometimes have higher parasitic load-- that being said it's not the parasites that you should be worried about because you're not eating salmon poop. What we're worried about is actually the bacteria (not parasites). Again, I'm not knowledgeable on reducing bacterial load in raw meat so do what you will with this advice
@@kevjay-med1225 Sushi is one of my favorite foods and is safe to eat...not sure why this concept is so surprising. There are some guidelines to keep in mind (safe handling prqctices) but farm raised or flash frozen wild fish is 99.9% safe to eat raw. Look it up...this isn't some crazy far-out concept.
Can you re-use the the brine for a second fillet the next day?
Refrigerate the brine and, sure. Or just brine together and refrigerate the filet. Toss the brine
Making it tomorrow. Btw your text instructions say 2/4 of the cup of sugar instead of 3/4 ;)
Did you remove the pin-bones of the fillet before brining?
They were already removed
Is there any way you could smoke a trout so I can see how a expert would do it?