Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat. Ingredients Cure (white sugar & salt – approx. ratio of 500 g (1lb) salt …
Recipes: Salmon
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Chinese Red Pepper and Orange Smoked Salmon
Ingredients 2 Salmon boneless fillets; 2 -3 pound each 1 part coarse salt (or kosher salt) 1 part sugar Chinese red pepper (Szechuan or Sichuan pepper) 4 – 6 Oranges Cognac, or brandy Directions In a small bowl mix equal …
Cold Smoke Salmon
Ingredients 1.8 kg (4 lb) fresh salmon (approximate) Marinade 60 g (2 oz) coarse ground black pepper Fresh leaves from 2 sprigs of oregano 120 ml (4 oz) molasses 120 ml (4 oz) gin 5 ml (1 tsp) Worcestershire sauce …
Excellent BRADLEY Smoked Alaskan Salmon
The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, and seasonings to develop your own. Brine Ingredients: 1 gallon cold water 1 quart teriyaki OR soy …
Favourite Smoked Fish
Ingredients Brine: 4 cups (32 ounces) Apple Juice ½ cup (4 ounces) Pickling Salt ½ cup (4 ounces) Maple Syrup ½ cup (4 ounces) Brown Sugar Add Salt to Apple Juice and stir to dissolve. Add Maple Syrup …
Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables
Hot smoked salmon, with the minimum of cure time, is a thing of great succulence and beauty, and the smoky flavours of fish and spices is one that you will want to return to again and again. Curing and Smoking …
Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta
Ingredients for Curing 700g side of Salmon 40g Salt 30g Unrefined Molasses Sugar 500ml Hot Water Directions Mix together salt and molasses sugar in the hot water. Allow to go completely cold and immerse …
Indian Candy
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – …
Oak Smoked Salmon
Ingredients 5 kg (10 lb) salmon fillet 1 lemon 45 ml (3 tbsp) fresh dill, chopped fresh ground black pepper to taste Preparation Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the …
Salmon Jerky
Ingredients This makes seasoning for 5 lbs. (2.25 kg) of Sliced Salmon 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (5 ml) garlic powder 1 tsp. …
Sesame Ginger Salmon Tartare
This recipe works great as a canape, served on miso spoons. Ingredients ½ Lb. (.2kgs) of your favourite cold smoked salmon Roughly a quarter to a third of a Cucumber, diced 2-3 Green Onions, chopped Juice of 1 Lime 1 …
Smoked Salmon Candy
Smoked Salmon Candy is a smoky, sweet snack perfect anytime! Ingredients 2 lbs or 900g Salmon fillets ½ cup Maple Syrup For cure: 1 cup kosher Salt 1 cup Brown Sugar Bradley Flavour Bisquettes – Maple …
Smoked Salmon Mousse
A perfect light snack or appetizer recipe. Ingredients – Marinade ¾ cup White Wine ½ cup Vegetable Oil 1 tsp Salt 1 Tblsp Dijon Mustard 1 Sockeye Salmon Fillet 1 8oz package of full fat Cream Cheese Zest …
SMOKED SALMON STEAKS
Nothing brings out natural flavour of salmon like the slow heat of the smoker. Serves 4 Prep Time: 15 minutes (plus 3-4 hours of marinating). Ingredients 4 salmon steaks 1 1/2 cups Italian vinagrette salad dressing Bradley Flavour Bisquettes – …
Smoked Salmon with Orange Hoisin Glaze
Ingredients 1 large Salmon fillet, about 2 pounds ½ cup Hoisin Sauce 2/3 cup Orange juice ½ cup Honey 1 ½ tbsp Sriracha Sauce 2 tbsp Sesame Oil 1 tsp Garlic powder 1 tbsp toasted Sesame Seeds Bradley Flavour Bisquettes …
Smoked Sesame Ginger Wasabi Salmon
If you love fish, well, even if you don’t love fish, you’re sure to love this smoked salmon recipe from Chef Ted Reader. Chef Reader walks us through how to make Smoked Sesame Ginger Wasabi Salmon that melts in your mouth. This recipes uses a hot smoke method with alder wood and cinnamon sticks. First, rub the salmon with some black pepper, then make the perfect blend of sauces, spices and brown sugar to baste your salmon. Place your prepared salmon in the Bradley smoker, then hot smoke your salmon for an hour. Half way through, baste your salmon one more time with the “special” glaze, and then remove the smoked salmon that will melt in your mouth. Watch the video, get the smoked salmon recipe and try it for yourself!
Teriyaki Salmon Fingers
Ingredients 1 kg (2 lb) salmon fillets cut in 2″ strips (fingers) Limes quartered for garnish Marinade: 125 ml (1/2 c) light soy sauce 60 ml (1/4 c) unsweetened pineapple juice 60 ml (1/4 c) sherry 15 ml (1 tbsp) …
Traditional Cured Smoked Salmon
Ingredients 1 large salmon fillet Brine: l litre (1 quart) water 125 ml (1/2 c) salt 125 ml (1/2 c) maple syrup 60 ml (1/4 c) amber or dark rum 60 ml (1/4 c) lemon juice 10 whole cloves 10 …