Stove Top Smoker Brined Salmon Recipes

STOVE TOP SMOKED SALMON

Steps:

• Gather the ingredients.
• Remove the pin bones from the salmon.
• In a small bowl, combine the brown sugar, salt, and pepper. Spread 1/3 of the mixture evenly on the bottom of a large baking pan.
• Place the salmon on top and cover with remaining sugar-salt mixture.
• Cover and chill for at least 4 hours and up to overnight.
• Put wood chips in a large bowl, cover with water, and let soak at least 30 minutes. Drain, being careful to catch any wood bits from going down drain and clogging the pipes or messing with the disposal.
• Put soaked wood chips in a wok or roasting pan. Lightly grease a rack with the vegetable oil and set it over the wood chips. Rinse the cure from the salmon under cold water and pat dry.
• Put the salmon, skin-side-down, on the rack.
• Heat pan on high heat until the chips start to smoke. Reduce heat to low and cover pan with several layers of foil and seal very tightly to keep the smoke inside the pan. Cook undisturbed for 30 minutes.
• Turn off the heat and let salmon cool in the sealed smoky pan. When the pan is cool enough to touch, unwrap the salmon. Serve salmon warm, at room temperature, or chilled.

STOVE TOP SMOKER BRINED SALMON

Steps:

• Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours.
• Gently rinse the fish under slow running water, removing some of the brine. Remove the lid from your smoker. Tilt the rack into the smoker, using the legs of the rack to rest against the lip of the smoker. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4-8 hours.
• Prepare your smoker using the chips of your choice, about 1/4-1/3 cup total. Start smoker on high, and when light wisps of white smoke begin to rise, turn heat down to low and cover. Smoke over very low heat. This may take 1.5-2 hours. Check occasionally. Fish should appear opaque and lighter in color.
• This may be served warm or cold, or at room temperature. If you cool it prior to serving, the skin is easily removed.
• Easy Green Mayonnaise: 1 cup mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled.
• 1/4 cup fresh herb of your choice (dill, tarragon, etc.) -- Combine the ingredients in a blender or food processor, process until well blended. Serve with smoked salmon.

STOVETOP SMOKER SALMON

Steps:

• FOLLOW MANUFACTURER'S INSTRUCTIONS FOR YOUR SMOKER or do the follwing:.
• Place the Alder chips in a small pile in the center of the smoker base.
• Line the drip pan with heavy foil for easy clean-up & place pan on top of the wood chips.
• Lightly spray the cooking rack with cooking spary & place in drip pan.
• Rinse the salmon under cold water & pat dry dry with paper towel.
• Brush olive oil on top of the salmon.
• Sprinkle desired amount of seasoning on top.
• Place salmon on cooking rack -- if more than one filet, be sure there's plenty of space between so the smoke can circulate.
• Close the smoker lid tightly & place on preheated burner.
• Cook on MEDIUM heat (or a little lower) for 25-30 minutes.
• Remove from heat & carefully open the lid.
• Check for doneness -- salmon should be opaque & flake easily when touched with a fork.
• ENJOY!

STOVE TOP SMOKER SMOKED SALMON GONE TO HEAVEN

Steps:

• Smoke the salmon steaks over medium heat, using alder, cherry or maple using your stove top smoker. (see related recipe).
• While the salmon is smoking, heat 1 tablespoon of the olive oil and butter in a large skillet until the butter is foaming.
• Stir in the leeks, season them lightly with salt and cook, stirring until they are wilted, about 4 minutes.
• Gently stir in the beans, toss a few times, and pour in the chicken broth.
• Bring to a boil, adjust the heat to simmering and simmer, uncovered, until there is enough syrupy liquid left to generously coat the beans, about 8 minutes.
• If the salmon is done to your likeness before the beans are ready, remove the smoker from the heat and open the top an inch or two.
• Heat the remaining 2 tablespoons oil in a very small skillet over medium-low heat.
• Scatter the garlic over the oil and cook, shaking the pan, until it is a very pale golden brown, about 2 minutes.
• Remove immediately from the heat and stir in the parsley, then stir the whole thing into the beans.
• Taste the beans and add salt and pepper to taste.
• Divide the beans between two warm shallow bowls.
• Top each with a piece of salmon and serve at once.