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Hot Smoked Norwegian Salmon with Grilled Onions Recipe

Hot Smoked Norwegian Salmon with Grilled Onions Recipe

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The populations of wild Atlantic salmon are so depleted that they are no longer commercially viable. Look for a thick fillet with full (but not dark) color, which indicates a high enough fat content to keep the fish moist during smoking. To enhance its moisture, the fillet is brined for a few hours. Then it’s rubbed with a smoke-flavored rub, and cooked gently beside a smoky fire.

Click here to see 15 Salmon Recipes That Won't Make You Yawn.


  • 1 large side farmed Norwegian salmon (about 3 pounds), pin bones removed
  • 3 cups Smokin’ Brine, made with vodka
  • ½ cup Smokin’ Rub
  • 1 tablespoon dried dill weed
  • 1 teaspoon onion powder
  • 2 large red onions, cut into ¼–inch thick rounds
  • ¼ cup extra-virgin olive oil
  • 1 bunch fresh dill
  • Finely grated zest of 1 lemon
  • 1 garlic clove, minced
  • Coarse salt and ground black pepper, to taste


  • 2 cups hardwood chips, soaked in water for 30 minutes


Put the salmon in a jumbo (2-gallon) zipper-lock bag. If you only have 1-gallon bags, cut the fish in half and use 2 bags. Add the brine to the bag(s), press out the air, and seal. Refrigerate for 3-4 hours.

Mix all but 1 tablespoon of the Smokin’ Rub with the dried dill and onion powder and set aside.

Soak the onion slices in ice water.

Heat a grill for indirect low heat, about 225 degrees, with smoke. Drain the wood chips and add them to the grill.

Remove the salmon from the brine and pat dry with paper towels. Discard the brine. Coat the fish with 1 tablespoon of the oil and sprinkle the meaty side with the rub that has dried dill in it.

Lift the onions from the ice water and pat dry. Coat with 1 tablespoon of the oil and sprinkle with the remaining 1 tablespoon rub. Set the fish and onions aside to rest for 15 minutes.

Brush the grill grate and rub well with oil. Place the salmon, flesh side down, directly over the heat and grill for 5 minutes until the surface is golden brown. Using a large fish spatula or two regular spatulas, turn the fish skin side down and position on the grill grate away from the fire. Put the onion slices over the direct fire. Close the grill and cook until the salmon is firm on the outside, but not dry, and resilient in center, about 25 minutes. When done, moisture will bead through the surface when the fish is gently pressed. It should not fully flake under pressure. Turn the onions once during the cooking time.

While the salmon is cooking, remove the leaves from the fresh dill and chop coarsely. Mix with the lemon zest, garlic, salt, pepper, and remaining 2 tablespoons olive oil.

When the salmon is done, transfer to a platter using a fish spatula. Let rest for 5 minutes to finish cooking. Surround with grilled onion slices and scatter the fresh dill mixture over the top.

  • Yield: Makes 1-1/2 pounds (serves 4)
  • Method: Hot smoking
  • Equipment: Hardwood chips or chunks, such as Best of Barbecue Smoking Chips for Vegetables and Seafood, soaked in water to cover for 30 minutes, then drained

For the cure:

  • 1 cup dark brown sugar
  • 1/2 cup coarse sea salt or kosher salt
  • 1 tablespoon freshly ground black pepper

For serving (any or all):

  • Grilled bagels
  • Cream cheese
  • Finely diced red onion
  • Finely chopped hard-cooked egg
  • Capers, drained
  • Finely chopped fresh dill
  • Lemon wedges

There are so many different methods and different cooks prefer to use the one that works best for them.

I’ve tested a few different ways, because I wanted to try try smoking salmon without any sugar.

Most hot smoked salmon brine recipes call for the use of brown sugar, salt and water.

Brown sugar is used as a preservative for salmon. No, the final result doesn’t taste too sweet, if you decide to use brown sugar in the brine.

Since I made two different kinds of salmon, one of which I wanted to be 100% sugar free, I made my brine with just salt and water.

I brined the salmon in water and salt in the fridge for 8 hours. You can do it for as little as 4 hours or up to 12 hours.

Then I rinsed (rinse well. ) it and placed on a drying rack over a baking sheet and dried it in the fridge for 12 hours to achieve pellicle on the skin on the fish.

This is an optional step, but highly recommended.

Pellicle is the shiny layer that forms on the surface of the salmon, after you cure (brine ) it and dry it.

Norwegian Salmon and a Gravlax Recipe

Every year I tell myself that I need to incorporate more healthy seafood into our family&rsquos diet. I&rsquove always admired my mother-in-law&rsquos meal planning abilities, especially when it comes to incorporating a variety of protein sources throughout the week.

For as long as I&rsquove known her, she&rsquos kept a calendar on the fridge with the weekly meals labeled on each day. She is careful to serve fish or other seafood at least once a week in her menu planning &ndash something I aspire to as most of us know how beneficial marine proteins and omega-3 fatty acids are for our bodies.

I didn&rsquot really grow up eating seafood &ndash unless you count canned tuna fish, fish sticks, or the occasional grilled catfish. In reality, there is no fresh seafood source out here in New Mexico, so I often think of other protein sources first when planning our family&rsquos meals.

If anyone asked me what particular food I find intimidating in the kitchen, my answer would be seafood. There&rsquos a reason that the seafood section of the Good Life Eats recipe index features so few recipes.

The unfortunate truth is, I just don&rsquot know a lot about seafood. However, that doesn&rsquot mean I don&rsquot want to learn more. I was recently presented with an opportunity to work with the Norwegian Seafood Council. Of course I was immediately on board. I thought &ndash this is my chance to learn from experts!

I wanted to take a moment to share with you some of what I&rsquove learned about seafood from the Norwegian Seafood Council, particularly about Norwegian Salmon ocean-farmed in the icy, cold waters of Norway.

Premium Ocean-Farmed Salmon

The artic waters of Norway have shaped and sustained the seafaring population for generations.

As pioneers in the development of ocean salmon farming in the early 1970&rsquos, Norway&rsquos passion for the sea and respect for nature have given them an international reputation for some of the finest, fresh seafood. The Norwegian&rsquos have found that their cold, clear waters product high-quality ocean-farmed salmon.

The first twelve months of an ocean-farmed salmon from Norway is spent safely in a hatchery tank on land until they become strong enough for life in the ocean. Once large and strong enough to grow at sea, the salmon are transferred into a spacious, protected ocean pen. These pens are large and allow maximum freedom to grow.

Not only is Norway currently one of the world&rsquos largest suppliers of seafood (including wild and farmed fish), they hold unsurpassed standards of excellence in the form of rigorous safety measures used to raise their ocean-farmed salmon.

Strict Safety Standards of Norway Salmon Farms

Norwegian&rsquos high esteem for nature and deep cultural pride lend themselves to continued efforts to advance their already strict ocean-farmed salmon safety standards. Their goal is to promise fresh, delicately flavored salmon from Norway that consumers can enjoy year round.

&ldquoThe analogy I would give is that farmers in Norway are treating their salmon the way our organic farmers in the U.S. treat their farms,&rdquo said Ashley Koff, R.D., M.S., on a Good Morning America Health Segment.

Norwegian law prevents overcrowding by requiring that salmon make up less than 2.5 perfect of an aquaculture facility&rsquos volume. What does that mean? Each facility is comprised of 97.5 perfect water. Norway clearly wants to ensure maximum comfort and quality growth of their fish.

The salmon&rsquos development is closely monitored by advanced technology. These monitors keep the farmers and vets updated on every aspect of the salmon&rsquos life, including when the fish are full so the feeding device can be shut down.

One of the Faces of Norwegian Salmon Farming

Aino Olaisen became involved in Norway&rsquos ocean-farmed salmon culture at an early age. Aino&rsquos father saw ocean-farmed salmon as a means to reverse Lovund&rsquos trend towards depopulation and depression during the early 1970&rsquos.

Early on, Aino worked the family business. Summers were spent working on the farm. By age 16, Aino left her hometown of Lovund to further her education in fishery. She later attended the NorwegianCollegeof Fishery Science in Tromso.

15 years were spent studying and traveling various regions before she returned home to start her own family and continue with the business her father founded. Aino is now the owner of Nova SeaAS, which was established by her father Steinar in 1972.

&ldquoWe eat salmon for dinner at least once a week, and we often enjoy smoked salmon for breakfast and lunch,&rdquo she says. &ldquoMy favorite way to serve it is to oven bake a salmon fillet in aluminum foil after sprinkling it with soy sauce, herbs, fresh chili, fresh ginger and a few drops of freshly squeezed lime. My family loves it served with fresh vegetables.&rdquo

Norwegian Gravlax

Gravlax is one of Norway&rsquos most distinctive dishes. Gravlax, literally translating to &ldquoGrave-Salmon,&rdquo refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.

Today, however, a fresh, delicate flavor is achieved by curing gravlax with salt, sugar, and dill. This modern interpretation of this Norwegian dish is traditionally eaten on open-faced sandwiches or with stewed potatoes.

What is your favorite way to enjoy salmon? I&rsquod love to see some of your favorite recipes!

  1. Spread 1 tablespoon of the cream cheese on each of four slices of toast.
  2. Top each with capers, onion, greens, and a slice or two of tomato.
  3. Lightly salt the tomato, then add as much pepper as you'd like (this sandwich cries out for a lot of it).
  4. Finish by draping a few slices of smoked salmon over the tomatoes and topping with the remaining slices of toasted bread.

Eat This Tip

Looking for a money-saving strategy? As much as we love smoked salmon—not just for its full-throttle flavor and silky texture, but also for its concentration of omega-3 fatty acids—it's not cheap. Granted, it takes only a few slices to make an excellent sandwich, but if you want a more affordable way to make this a part of your breakfast repertoire, try subbing in smoked turkey, ham, or even canned tuna. The nutritional info won't change much and it will still be twice as satisfying as any breakfast sandwich you can score from a drive-thru window.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

Hot-Smoked Salmon with Caper Cream Cheese

Mix cream cheese, yogurt, lemon juice, ¼ onion, and 2 Tbsp. capers in a medium bowl season with salt and pepper.

Step 2

Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.

Step 3

DO AHEAD: Caper cream cheese can be made 1 day ahead. Cover and chill.

How would you rate Hot-Smoked Salmon with Caper Cream Cheese?

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Salmon must be salted before smoking. But first with tweezers, remove all the bones from the fish.

The salting mixture is prepared from salt with sugar, coarse ground juniper and lemon zest..

Grate the fish prepared everywhere with a spicy mixture.

Transfer the belly sprinkled well with salt in a bag with a zipper, after taking the air out of the bag. Put the fish in the refrigerator for a day. This time for salting will be enough.

Dry salted fish on a paper towel.

Tie the pieces of fish the same way you tied the fat shemat in this recipe.

Pre-soak the wood chips of alder in water for 20 minutes and then transfer them to a special tray and install them at the bottom of the smokehouse. Hang the salmon abdomen by the rope loop on the cross and place it in the smokehouse..

Close the smokehouse with a lid, hold it according to the instructions and put it on the stove. Pour water into the gutter around the perimeter of the smokehouse tank, as Water acts as a sealed shutter that prevents smoke from escaping. Attach a special pipe for exhaust smoke on the lid and direct its end to the exhaust hood or through the window to the street..

Turn on the stove to maximum and make sure that the temperature in the smoker thermometer reaches 70 ° C. Reduce the heat so that the temperature remains at this level and smoke fish for 40 minutes. If condensation forms in the smoke exhaust pipe, drain in a timely manner. Otherwise, the water will fall back into the tank and the water in the hydraulic lock will be sprayed in all directions…

After 40 minutes, remove the smokehouse from the stove and do not open the lid until the temperature drops to at least halfway. Remove the smoked salmon abdomen from the smokehouse, remove the thread from them and let it cool. Before serving, cut the smoked fish into slices. Bon Appetite!

Norwegian Smoked Salmon Appetizer recipes

This one is requested again and again! You can use any of the good Italian hard cheeses, or. ( more )

Heat oil in saute pan, then add butter to melt.Saute onions and mushrooms until nearly all l. ( more )

These look beautiful on a buffet table and go over well. Pass them around as a pre dinner ap. ( more )

Roll each slice of salmon into a cone shape. Place on wax paper. Cream the cheese until soft. ( more )

You need to eat at least two meals per week with fatty fish like salmon. You'll get the hear. ( more )

- Combine honey, lemon juice, garlic, salt, cumin, paprika, coriander, wine, oil and parsley. ( more )

My husband and I manufacture meat smokers and we of course use our own product regularly. We. ( more )

In a large bowl, mix all brine ingredients thoroughly. In a large, deep pan combine whole sa. ( more )

About Me:Montaser Masoud Adopting value for money principle. By knowing our forecast as . ( more )


Prep: 10m Cook: 10m Servs: 2

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Preheat oven to 350 degrees. In a skillet combine the taco seasoning mix, tomato sauce and w. ( more )

I saw an episode of The Barefoot Contessa the other day and had to try this appetizer. She m. ( more )

Place the cream cheese in a food processor along with the first 5 ingredients and mix well. . ( more )

Recipe Summary

  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 2 (6 ounce) salmon fillets
  • 2 tablespoons olive oil
  • 1 ½ tablespoons minced onion

Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Grilled Salmon with Basil and Green Onions (Gluten-Free)

Salmon season is right around the corner! Salmon is my favorite fish to grill. I love the way the smoke of a fire blends with the fish to create something that is even better than what you started with. What is your favorite grilling fish?

Today’s recipe is simple to prepare making it perfect for entertaining. A very quick prep, then cook the salmon on the grill for 10 minutes and you’re done! It doesn’t get any easier and your guests will love it.

Fish can be tricky when you are grilling it. If you cook it directly on the grates, it can break apart and fall into the fire. There are two ways to keep this from happening and make your clean up a lot easier.

A grill skillet or basket really helps when grilling fish

Fold a long piece of heavy-duty aluminum foil to create a double layer, sturdy square or rectangle. The second solution, and the one that I prefer, is a grill “skillet” or basket. Mine has a collapsible handle that makes storage a snap. Though it doesn’t need it, I usually cover it with foil before adding the fish for easier clean up. There is no need to flip the fish or poke holes in the foil (contrary to popular belief).

With both of these options, try to buy your fish with the skin still on. There is a layer of healthy fat just under the skin that you lose if you remove it. This fat helps keep the fish moist during cooking, acts as insulation, and increases the health quotient. If you cover your grill it will concentrate the smoke and heat, creating an oven-like environment. This allows you to cook the fish skin-side-down without turning and gives you all the flavor of grilling straight on the grate.

If you are using a charcoal grill, create a 2-tier fire. That means to pile most of the hot coals on one side of the grill and just a few on the opposite side. Cook the fish over the cooler side and place the lid with the holes over the fish. This draws the heat and smoke across the fish, gently cooking and flavoring it. If you are using a gas grill, light one side of the grill, close the lid and preheat. Cook the fish over the cool burner(s).

If you are still using lighter fluid with your charcoal you need to buy a charcoal chimney. Lighter fluid leaves a greasy unpleasant taste on your foods and is a contaminant to the environment. The chimney is a simple design that works like a champ. Crumple up a little newspaper and stuff it in the bottom, place the chimney in your barbecue and fill the top with coals. Use a stick lighter to light the paper and within about 15 minutes your coals are starting to get ashy and are ready to pour out into the barbecue and cook over. Just make sure you use heavy leather gloves or oven mitts to protect your hands.

Grilling some vegetables to go alongside is a natural accompaniment to the salmon. Asparagus, squash, onions, tomatoes, just about anything works on the grill. If you have leftovers from an earlier meal, like I did when I made this, heat them up and add to the plate. This time I had roasted fresh beets with onions in the fridge, so I rewarmed them and served alongside the grilled salmon. They are beautiful and delicious.

Have you discovered Karie Engels yet? She is a lovely lady, the author of Your Home with Karie Engels: Live Your Life Out Loud, and believes in living life out loud, enjoying every aspect of life! It is one of my favorite sites, full of great food, wine, brews and cocktails. Karie’s friend, wine guru Jack Chase recommends a lovely Pinot Noir with this dish and likes Archery Summit Premier Cuvee from the Willamette Valley.

I hope you enjoy this simple, healthy meal and don’t forget … a glass of wine is good for your health and your soul, LOL! See you Monday for Chocolate Monday with the perfect dessert for your Easter dinner. Have a fabulous weekend!

Jane’s Tips and Hints:

Any solid white fish can be substituted for the salmon. Halibut, cod, bass, etc. will all work in this recipe. Most people overcook fish. You want to pull it off the heat when it is still a little underdone and allow the carry-over heat to finish cooking it. Your fish will be moist and tender every time!

Always buy wild seafood if possible, helping to support the fishing industry and protect the wild habitats. It is also healthier for us, a double win!