Smoky Outdoor Salmon Recipes

SMOKY OUTDOOR SALMON

Smoky Outdoor Salmon image

This rub, adapted from Cook's Illustrated magazine, can be applied the night before or an hour before too, and is excellent for all sorts of oily fish, like bluefish and mackerel. It becomes crisp and delicious, and outside of eating it raw on the bone, I can't think of an easier preparation.

Provided by Jonathan Reynolds

Categories dinner, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 1/2-pound salmon fillets, skin intact
1/4 cup fennel seeds
1/4 cup coriander seeds
1/4 cup white (or any color) peppercorns
10 whole cloves

Steps:

Grind all the ingredients, except the fish, in a spice grinder or mortar and pestle and rub the mixture onto the nonskin surface of the fillets.
Water-smoke for an hour.

SMOKY AND SPICY ROASTED SALMON

Smoky and Spicy Roasted Salmon image

Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.

Provided by Lidey Heuck

Categories dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (6-ounce) skinless salmon fillets
1 1/2 tablespoons dark or light brown sugar
1 teaspoon kosher salt, plus more for serving
1 teaspoon dry mustard powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 to 3 tablespoons olive oil

Steps:

Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

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