smoked salmon

(1 rating)
Recipe by
Esther Hardman
Hill AFB, UT

A lady at work, who owns a boat and fishes for salmon every week-end, caught a bunch of Kokanee and her husband smoked it. It was crazy delicious. He wouldn't give me the recipe. Nice guy, huh? I found a base recipe and "Estherized" it! Came out better than "Bob's"! Now she wants my recipe. Going to have to come here to get it!

(1 rating)
yield 4 serving(s)
prep time 12 Hr
cook time 3 Hr

Ingredients For smoked salmon

  • 1 lb
    salmon fillet with skin on
  • 1/3 c
    olive oil
  • 2 Tbsp
    balsamic vinegar
  • 2 Tbsp
    green onion, sliced thinly
  • 2 tsp
    brown sugar
  • 2 clove
    garlic, smashed and chopped
  • 1 Tbsp
    ginger, minced
  • 1 tsp
    red pepper flakes
  • 1 tsp
    sesame oil
  • 1 pinch
    coarse sea salt
  • 2 Tbsp
    soy sauce
  • 1 tsp
    liquid smoke flavoring, mesquite or hickory
  • YOGURT AND GARLIC AIOLI
  • 2 clove
    garlic, smashed and minced
  • 1/2 c
    greek yogurt, plain
  • 1/2 c
    good mayonnaise
  • 1-2 Tbsp
    fresh lemon juice
  • 1/2 tsp
    celery seed
  • 1/2 tsp
    salt, or to taste
  • 1/4 tsp
    pepper, freshly ground
  • 2
    finely sliced green onions
  • 1 tsp
    minced lemon zest
  • 1 Tbsp
    chopped parsley

How To Make smoked salmon

  • 1
    1. Whisk together oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, liquid smoke and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 8-12 hours. 2. Prepare smoker, I used mesquite, but you can use hickory, just match your liquid smoke to the type of wood you are using. 3. Oil the rack. Remove salmon from marinade, and place on rack. Smoke for 3 hours. Turn halfway through cooking. Make the Aoli.
  • 2
    For the aioli, mix all ingredients together, adjust your seasoning to your taste. Sometimes I like more or less lemon juice. Serve with smoked salmon. I prefer the salmon cooled to room temperature, whatever you like.

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