Best Apple Cured Smoked Salmon Recipes

Apple Cider Cured Smoked Salmon image

Provided by Sharon123

Categories Apple

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup brown sugar
1/4 cup salt
4 cups apple cider (or juice)
2 cinnamon sticks
1 teaspoon fennel seed
1 teaspoon whole allspice
1 teaspoon black peppercorns
2 bay leaves
1 teaspoon red pepper flakes
6 sprigs thyme (or 1/2 teaspoon dried thyme)
1 large salmon fillet, skin and small pin bones removed (about 1 pound each)
1 bunch wood chips (soaked)

Steps:

To make brine:
In a saucepan, combine the brown sugar, salt and apple cider; bring to a boil. Add remaining brine ingredients, remove from the heat and cool. The brine can be made 2 to 3 days in advance and kept in the refrigerator.
Place the salmon fillets in the liquid brine for at least 6 hours up to overnight(making sure it's submerged), refrigerated. Remove the salmon from the brine and place uncovered, on a wire rack set in a shallow baking pan(or a cookie sheet). Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
To smoke salmon:.
In an outdoor grill, make a small fire using mesquite charcoal or briquettes. When the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8" to 12" above the smoking wood and place the salmon fillets on the grate.
Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in about 30 minutes if the heat is low, about 300* to 350*F., while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill and enjoy!

Nutrition Facts : Calories 304.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 41.3, Sodium 7149, Carbohydrate 54.4, Fiber 0.4, Sugar 53, Protein 16

APPLE CURED SMOKED SALMON image

Categories Fish

Yield 4

Number Of Ingredients 12

1 cup brown sugar
1/4 cup salt
4 cups apple cider or juice
2 cinnamon sticks
1 teaspoon fennel seeds
1 teaspoon whole allspice
1 teaspoon black peppercorns
1 bay leaf
1 teaspoon red pepper flakes
6 sprigs thyme or 1/2 teaspoon dried thyme
1 large salmon fillets (about 1 pound each), skin and pin bones removed
A small bundle of wood chips or chunks

Steps:

To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator. Submerge the salmon fillets in the liquid brine for at least 6 hours or overnight, refrigerated. Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet) To smoke the salmon: In an outdoor grill, make a small fire using mesquite charcoal or briquettes. Once the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8 to 12 inches above the smoking wood and place the salmon fillets on the grate. Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in approximately 30 minutes if the heat is low, about 300 to 350 degrees F, while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill.