Lovers of delicacies enjoy freshly smoked fish of pure beautiful color, saturated with the smell of smoke. Homemade delicious smoked salmon is a delicious appetizer and base for creating other delicious dishes. Even those who do not have a real smokehouse can make the recipe they like on their own, following the step-by-step description of the preparation.

Salmon is a very healthy and tasty dietary product that does not contain carbohydrates. The calorie content of hot smoked salmon per 100 g of product is 166 kcal.

BJU of hot smoked salmon:

The calorie content of cold smoked salmon per 100 g of product is 199 kcal.

BJU of cold smoked salmon:

The minor harm and enormous benefits of smoked salmon are undeniable. Harm occurs when smoked meats are abused.

Omega-3 and omega-6 fatty acids reduce the risk of atherosclerosis, and fat-soluble vitamins A and E have an antioxidant effect. B vitamins help a person fight stress and make the nervous system more resilient.

The mineral composition of fish includes phosphorus, manganese, calcium, selenium, iron, zinc, magnesium, fluorine, potassium, and sodium. These minerals strengthen the musculoskeletal system, balancing the redox reactions of the blood and intercellular fluid.

Salmon is an effective anti-aging food that is good for older people to eat little by little regularly. Vitamins A and E reduce the activity of oxidative processes, which slows down the aging process of cells and rejuvenates the body.

Preparation and marinade

It is better to buy fresh fish - pink or carrot-colored. When frozen, it acquires a matte scarlet color. It is better not to take frozen fish covered with a thick layer of ice.

Salmon can be smoked whole, only after cleaning it - it will come out juicy and have an original taste. To obtain smoked fish, ready for use in salads or for eating as an appetizer, it is peeled and boned to obtain fillets.

Fresh fish has a rich smoky taste, so it is not necessary to take herbs and various spices during the cooking process, but lovers of delicacies add them for a piquant taste.

Dry marinade is easy to make:

1. Use 2 tablespoons of coarse salt on the carcass.
2. The fish, cleaned and washed on all sides, is carefully treated with salt.
3. To add a piquant taste to the smoked meat, add ground black pepper or rosemary, sage, and mint to taste to the curing mixture.
4. Wrapped in foil, it is placed in a cold place for a period of 6 to 12 hours.
5. Then the carcass is washed well under running water.
6. Air dry for an hour.

Sometimes during the cooking process, add another teaspoon of sugar to the salt, preferably brown.

The wet method involves dissolving salt and sugar in water. Ingredients for marinade for a 1 kg carcass:

• coarse salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• ground bay leaf – 5 g;
• ground black pepper – 10 g;
• dried dill – 10 g;
• ground allspice – 10 g.

To marinate fish, perform the following steps:

1. Dissolve salt and sugar in a small amount of water.
2. Add spices to the container, boil and cool the contents.
3. Cover the fish completely with the marinade and cover with cling film.
4. Place the container in the refrigerator for a day.

Marinated fish becomes ready for smoking or.

Hot smoked salmon

Before you smoke salmon yourself in a hot smoker, you need to remove it from the marinade, wash it and dry it in a cool, ventilated place. You can also remove moisture from it with a paper towel.

For smoking you need to prepare:

• chips of fruit trees, alder, oak - 100 g;
• black tea with bergamot – 1 tsp;
• juniper berries – 5 pcs.;
• refined sugar - cube.

Preparation:

1. Cover the bottom of the smoking apparatus evenly with wood chips. Then place tea and juniper berries there for a piquant aroma, and a sugar cube for a beautiful color.
2. Secure the tray to drain grease. Place the fish coated with olive oil on the grill.
3. Place the closed smokehouse on the fire.
4. After the first smoke, continue smoking for 15 minutes over low heat at 80-90 degrees. If, when splashes hit the smokehouse, it does not hiss, but immediately evaporates - .
5. Remove the smokehouse from the heat and keep the fish in it for 15 minutes, without opening it, until the pieces of wood chips cool.
6. The appetizing aroma from the smokehouse will let you know it’s ready.

Hot smoked salmon can be tasted warm after half an hour. But if you place it in the refrigerator for a period of 7 to 24 hours, the delicacy will be evenly soaked, its aromatic and taste properties will become richer and more refined. Ready smoked meat can be served as an independent snack or used to prepare other delicious dishes.

Cold smoked salmon

Cold smoked salmon is an expensive delicacy; its texture is somewhat oily and dense. This method can be used to smoke fish fillets, but if the volume of the smokehouse is sufficient, whole cleaned carcasses are used. In this case, it is better to take fish of approximately the same size.

You will need enough wood chips to smoke fish continuously. It is recommended to choose alder, apple, aspen, pear, plum, cherry, walnut, juniper.

Dry or wet marinated fish:

1. Remove from the marinade and rinse under running water. Then hang it in a ventilated place for half a day to dry.
2. Place the fish, greased with olive oil, on the grill in the smoker.
3. The bottom of the chamber is covered with wood chips, which should smolder and give off high-quality smoke, but not burn with the release of black smoke.
4. In the cold method, the smoking process is carried out at 23-25 ​​degrees continuously, without interruption. The smoking temperature should not be allowed to exceed 30 degrees to avoid drying out the product and loss of valuable fish fats.

Smoking time for salmon fillets until done is 18-20 hours, for a whole carcass – up to 2 days. Then they take the finished dish out of the smokehouse and ventilate it in a cool room for a day. After this, the delicacy can be stored in the refrigerator or served immediately.

Cold-smoked salmon prepared by yourself is more valuable than store-bought salmon, and its cost will be lower.

Smoked salmon fillet in the air fryer

Before starting the convection oven cooking process, the fish must be cleaned, washed and dried with a paper towel.

Prepare ingredients for smoke treatment:

• salmon carcass;
• liquid smoke - 3 tbsp. l.;
• salt and sugar - to taste;
• garlic, basil, red hot pepper - to taste.

It is advisable to take brown sugar in a ratio of 1:5 to salt.

Cooking process:

1. First, fillet the fish. You need to peel it, remove the seeds and remove the skin.
2. Rub the salmon fillet thoroughly on all sides with a mixture of salt and sugar. Then apply 1 tbsp on it. l. liquid smoke.
3. Send the fish to the refrigerator for 30 minutes, put pressure on top.
4. Take it out and place it in a foil sleeve, add another 2 tbsp into the bag. l. liquid smoke.
5. Place the wrapped fish on the bottom rack of the air fryer.
6. Cook for half an hour at 200 °C.

The delicate structure and delicious taste of smoked salmon fillet will appeal to all lovers of delicacies.

Smoking salmon in an electric smokehouse

Before preparing the delicacy in an electric smokehouse, you need to purchase wood chips, preferably fruit trees or alder.

Required ingredients:

• salmon - carcass;
• black leaf tea – 1.5 tbsp. l.;
• salt - to taste;
• sugar – 1 tbsp. l.;
• khmeli-suneli - to taste;
• ground allspice - to taste.

Those who want to try salted smoked fish first marinate it. To do this, the cleaned fish is thoroughly rubbed with salt, wrapped in foil and placed in the refrigerator for half a day.

Cooking method:

1. Clean the fish.
2. Gently apply salt and spices to it.
3. Place the fish on the grill while the electric smoker is turned on for 10 minutes. Cooks without smoke.
4. Place a thin layer of wood chips on a tray, pour tea on it, and sugar on top.
5. Place the tray in the smoking apparatus. The cooking process with smoke continues under the lid for 25 minutes.
6. Turn off the electric smoker, but open the lid and take out the finished delicacy only after 30 minutes.

You can add lemon to the salmon before placing it in the smoker. The fruit will add sourness.

Storage

The best place to store smoked fish is in the refrigerator. The finished product made using the cold smoking method can be stored for a month, hot processed – up to 7 days in the refrigerator, but it is better to use it for food immediately.

Fresh homemade smoked salmon tastes much better than store bought salmon. Doing the process yourself will be fun. The fragrant smell, delicious taste and appetizing appearance of the delicacy will bring positive emotions to the smoker. Bon appetit!

Many people like hot smoking. At home, cooking does not take much time. This ensures a high temperature of 60° C. Hot smoked salmon has a loose structure, similar to boiled meat.

Hot smoking is easy to do at the dacha or on a camping trip. It is enough to equip a barbecue or a bucket - this will be a smoking chamber where the fish carcasses will be located. Light a fire under the chamber and place wood chips at the bottom. You can make it yourself or buy it ready-made.

For self-cooking, you need to prepare wooden blanks of fruit or berry trees. You can add more than one breed. Do not take birch and coniferous varieties - it will spoil the taste. Some professionals have been able to tame these breeds, but for the average person it is a difficult process.

Smoked salmon turns out juicy and tasty if the carcass is not cut, but smoked as a whole. You can remove the head and the contents of the abdomen. In principle, this option is better than the first, since the intestines can cause the meat to taste bitter.

After the meat is cooked, you need to decide what product you want in the end: salted or unleavened. For salty, you will have to make a marinade. By the way, some people use marinade to replace the entire smoking process. The main ingredient is liquid smoke. Perhaps a good solution, but the taste is still different.

Marinade

• The simplest marinade is dry. Rub with salt, or fish seasoning, wrap in foil and leave in a cool place for half a day. For a more interesting taste, add brown sugar to the salt at the rate of 1 part sugar to 5 parts salt.
• Wet method: dissolve sugar and salt in a minimal amount of water. Do not be overzealous, all the salt and sugar should not dissolve. Grind black peppercorns, bay leaves and dried dill to obtain a powder. Add to the solution and pour over the fish. Rub thoroughly with the resulting mixture, place in a container and cover with cling film. After a day, the process is completed and the dish is ready to eat or smoke.

Basil, garlic, different types of peppers, lemon, rosemary, fennel and any herbs go well with salmon. Your favorite seasoning might work too, try adding it to a small piece of fish. If you like it, you can cook it according to your own recipe. If you already have it, then share it in the comments.

To start smoking, dry the marinated salmon meat in a well-ventilated area, or wipe it with napkins.

After this, you can safely proceed to the main process. Place wood chips on the bottom of the chamber: alder, juniper, pear, apple, cherry - take it to your taste. You can add one fruit or a handful of berries. Watch the wood chips when smoking, they should not burn, but only smolder a little and give off high-quality smoke.

Grease the marinated and gutted fish with oil (preferably olive oil), put lemon in the belly (you can do without it) and place it on the grill.

You need to cook directly in the chamber for about 15 minutes on fire, and then keep it hot for the same amount of time, but without fire. Smoked salmon is ready to eat, but it is better to wait another day, while drying the finished fish. After all the manipulations, the fish distributes the aroma and taste evenly and you can enjoy this delicacy.

Cold smoked salmon has a slightly oily texture. Its meat does not fall apart, and sometimes seems raw. This meat is quite expensive, but home-cooked smoked salmon is valued higher and the cost is lower.

Cold smoking is achieved at low temperatures. 4O°C is the highest temperature for the cold method. To obtain this temperature, the chamber and the hearth are separated and a chimney is opened between them. It is important to release the first smoke. This design is inconvenient to use on a camping trip; in order for cold-smoked salmon to cook, you need to wait from a day to a week.

To make smoked salmon delicious, you need to marinate it. You can use any type of salting and add various spices. Drying is important for the cold method. It is best to spend a day, but at the same time make sure that the flies do not become addicted to your semi-finished product.

When smoking, you need to maintain the correct smoke: a constant supply and uniformity. If smoke comes in and then out, the fish will be unevenly smoked. Uniformity also affects the taste, as the smoke from the wood chips gives off flavor notes.

Storage

Smoked salmon meat should be stored in a cool place. It is better in the refrigerator on the central shelves, closer to the back wall.

Cold smoking disinfects meat, so it can be stored for about a month, while hot smoking is best consumed immediately. Or in a week at most.

Energy value of smoked salmon

Now many people are watching their diet and kbju - this is right. Previously, only calories were counted, but scientists have proven that the ratio of proteins, fats and carbohydrates is more important.

Smoked salmon contains 21 grams of protein, 8 grams of fat, but no carbohydrates. I would like to say about the fat in salmon: it has exclusive value for our body, especially for women. Omega 3 and 6 help you stay beautiful and young for a long time.

A very large number of macro- and microelements, and simple vitamins. It is prescribed to older people to maintain their tone, as well as to those who need high-quality animal protein. Smoked salmon helps prevent cancer.

Smoked salmon has low calorie content - 160 kcal. Which allows us to call it a dietary product. Indeed, even doctors advise eating a little of it.

Of course, smoking makes its own adjustments. It has been proven that it has a bad effect on our body, but it is allowed in reasonable quantities, especially since there are so many advantages described above.

I look forward to your comments on this topic. Perhaps you have interesting recipes or tips for smokers. Bon appetit.

Let's deal with this sensitive question, which is probably asked by every visitor to a seafood department store. Why is any red fish called salmon? If we approach this in detail, then the name “Salmon” is a kind of collective image.

The fact is that there is a family of salmon, the representatives of which are similar in many external characteristics: salmon, pink salmon, sockeye salmon, and trout. Each of these fish is called salmon. In the encyclopedia, “Salmon” is not listed as a species. With this, we complete the presentation of scientific facts and talk about fish, using the generally accepted name, especially since we are interested in a completely different question.

Useful qualities of salmon meat

Salmon cannot be called either a freshwater fish or a sea fish. Its habitat may change, with the same individuals roaming within the basin. In general, all salmon are known as a source of delicacies - red meat and salmon caviar.

It should be noted that the average Russian cannot afford to regularly consume this fish, so he tries to prepare the most delicious dish from the obtained product.

It’s not just taste that has brought salmon into the status of an expensive and delicious fish. Its meat contains a lot of elements that are deposited in the body in their pure form. You can’t get such a “gift” from every product, so fish is often used when certain health problems arise. In addition, the legendary fish oil, considered a panacea, is present in its natural form in salmon meat; it is an additional source of vitamins and amino acids.

The taste of home-cooked fish leads to a desire for uncontrolled consumption of this delicacy. However, we stop ourselves when we think about dieting. In any case, it is not recommended to overuse one product, but regarding salmon, we can say with confidence that it is a dietary food. The carbohydrate content is close to zero, and the main mass fraction (except for water) is proteins, which are easily absorbed in the body.

Fats in fish help normalize the functioning of the nervous system, are sources of antioxidants that prevent aging, increase immunity, and fill the body with a vitamin complex. With a fairly low calorie content, which is only 142 kcal per 100 grams of product, this fish is a truly valuable find from a medical point of view.

Microelements that enter our body when consuming salmon meat directly affect the functioning of certain organs or entire systems. Phosphorus strengthens bones, teeth and hair, iodine will be useful for the functioning of the endocrine system, calcium also plays an important role in the strength and durability of bones. Fish is included in the diet according to the instructions of doctors. Potassium not only improves the functioning of the heart muscle, but also causes the body to remove excess fluid.

Home smoked salmon

Smoked fish can be purchased ready-made in any shopping center, but only cooking it yourself gives a unique effect when, along with excellent taste, you also get a whole sea of ​​emotions, the benefits of being in the fresh air and, of course, friendly company.

In order to prepare this delicious dish, you will need a little theoretical knowledge, as well as effort, because sometimes we don’t even realize our abilities. Salmon smoked using any of the available methods will turn out to be tender in consistency, presentable in appearance and with an excellent aroma.

All known recipes are based on the fact that smoking is carried out at high or low temperatures. The principle of this process is generally the same; it boils down to passing aromatic smoke through the fibers of the fish, which, among other things, is a good preservative.

Preparatory work

It is unlikely that anyone will want to make a fatal mistake in the process of preparing a dish, which will lead to spoilage of the product. Indeed, it is not advisable to sacrifice the money that you had to pay for the fish. That is why all recipes begin with the stage of selecting fish and salting it. First of all, you must understand that smoking salmon in a smokehouse on your own will be much cheaper, guarantee the naturalness of the product and allow you to add your own preferences to the recipe.

Sometimes we have no choice in what form the fish will be sold in the store, but if there is an alternative, it is advisable to buy chilled salmon. Now we have to decide whether the whole carcass will be smoked or cut into fillets and steaks.

When cutting a carcass, there is practically no waste left, since even the salmon backbones contain a lot of meat and are subject to smoking. If desired, they can be set aside and added to the soup later.

If there is no need to get rid of foreign odors, then you should not overuse different spices. Salmon meat itself is very tasty and rich. When preparing to smoke at home, the pieces are washed in water and then generously rubbed with salt. Experts say that using a liquid marinade will make the meat tough. Salted steaks (fillet or whole carcass) are wrapped in foil and allowed to brew for 5 hours. It is advisable to put the salmon in the refrigerator.

After the end of the specified period, the remaining salt will have to be removed. The easiest way to do this is by simply soaking it in clean water. The salmon pieces are washed and dried with a towel. You can even leave them in the fresh air for a while. After about an hour, the fish is sent to the smokehouse. At this stage, it makes sense to season the meat a little with black pepper.

Preparing liquid marinade

Some of us cannot believe that the dry marinade mentioned above will allow us to properly salt the fish. Brine is preferred in this regard. Well, there is a good recipe for this category of people too.

• It is necessary to take enough water so that the future marinade completely hides the salmon carcasses or pieces.
• Salt is added to it in a ratio of 1 to 10. Sugar should be taken in a volume of 1/5 of the poured salt. All elements should dissolve, but you should not bring them to complete dissolution, as this is not necessary.
• Next, add chopped bay leaf, a few black peppercorns and dill. You can experiment with seasonings and herbs, but we have listed those that go well with red fish.
• If there is not enough brine for the meat to be completely immersed, then the pieces are rubbed with it, generously, and the fish is covered with cling film on top. The product will go to the smokehouse only in a day.

In order not to have to worry about choosing spices, here is a list of the most suitable ones: lemon, garlic, basil, rosemary.

This should not be considered as advice, because we have already formulated the popular vision on this matter. You can experiment with the same smoker to compare flavors. After salting in the marinade, the fish must also be dried.

Hot smoking

The simplest dish is hot smoked salmon. The technology for its preparation is quite simple, and the procedure is not time-consuming. Any kind of firewood that will heat the smokehouse is suitable, but it is best to use oak, it gives off heat for a long time, and the uniformity of heat transfer is the most important condition when smoking.

Alder chips should be used inside the smokehouse. It is recommended by many lovers, as it is always available in the store. You should not pour a lot of wood chips; thick smoke contains a lot of moisture. As a result, the fish will acquire a bitter taste.

Be sure to place a tray into which the liquid from the smoking pieces will drain. The fish is laid out on special sieves, but these sieves are pre-lubricated with oil. You need to smoke any product with the lid tightly closed. The nominal temperature is determined from the lid. Water is dripped onto it, and if the latter does not hiss, but evaporates at high speed, then the temperature is normal.

About 10 minutes after smoke comes out of a special hole in the lid, the lid opens slightly. You need to get rid of excess moisture. If this is not done, the meat will become loose, as if cooked.

Closing the lid, wait another 15 minutes. All this time the temperature should not exceed 90°C degrees. It is not so difficult to assess the readiness of the fish, but the final touch will be the ease of separating the fin from the selected piece. Now it is recommended to remove the smokehouse from the fire and leave it to cool. Since the sieves were greased with oil, removing the fish onto the tray will not be difficult. The resulting dish must be consumed within a day or two. This type of fish is not known for its long shelf life.

Cold smoking

Cold smoked salmon takes a long time to cook, you need to be patient. The fact is that the smoke temperature does not exceed 30°C degrees, and this does not allow the meat to “cook”. The cold smoking method is considered more complex in all respects. Despite the fact that meat is salted using a similar algorithm, the smoke treatment itself is significantly different.

During the first 8 hours, smoking should never be interrupted, otherwise the fish may spoil. The duration of a full cycle depends on the device. But if you don’t take particularly long breaks, you can do it in a day. Here, the degree of readiness cannot be determined, because salt breaks down fibers and proteins, so the meat of properly salted salmon can be eaten even without smoke treatment. In general, the degree of readiness is assessed by the cook himself.

To smoke red fish efficiently, you can add a sprig of juniper to the wood chips. Some people strive to get a golden crust. If the matter is only in the presentability of the fish, then a few pinches of tea and a spoonful of sugar mixed with sawdust will help.

After finishing the smoking process, do not rush to immediately put the dish on the table. If it is overly saturated with smoke, it may have a bitter aftertaste. The fish should first be ventilated for several hours. After this, it can become an excellent snack that can be stored for a long time.

Smoking fish at home is a fun and enjoyable activity. Prepared in a natural way, using herbs, the fish will never compare with store-bought delicacies. Especially if it's smoked salmon.

Composition, beneficial properties, calorie content of smoked salmon

In addition to its excellent taste and appetizing aroma, salmon is considered a very healthy and dietary product. It contains a large amount of vitamins D, A, E, C, PP and groups B. Salmon meat is also rich in phosphorus, calcium, and iron.

Omega-3 fatty acids, antioxidants contained in fish, rich vitamin and mineral composition have a positive effect on the functioning of vital human organs.

The product is rich in protein, is easily digestible, and gives the body energy. The calorie content of the product is relatively low, although salmon is a fatty variety. Therefore, it can be used by people who care about their health and figure.

100 g of smoked salmon contains:

• Protein – 22.0 g.
• Fat – 12.0 g.
• There are no carbohydrates.
• Calorie content is 196 kcal.

The recipe for hot smoked salmon is very simple and does not require special skills or effort. Before smoking, the fish must be washed, dried with a napkin and prepared with a marinade. Marinade recipe for 1 kg of salmon fillet (including skin):

• Coarse salt - 2 tbsp. spoons.
• Brown sugar – 2 tbsp. spoons.
• Water – 1 l.
• Ground black pepper, bay leaf, dill seeds - to taste.

Dissolve salt and sugar in cool boiled water (as much as possible), add spices.

Pour the marinade over the fillets until the fish is completely covered. Place in the refrigerator for 24 hours.

Afterwards, remove the fillet from the brine and dry slightly with a paper towel. You can start smoking.

You will need:

• A simple mini smokehouse.
• Chips from alder, oak or any fruit trees - 100 g (three small handfuls).
• Tea with bergamot flavor – 1 teaspoon.
• 5-6 juniper berries.
• 1 cube of refined sugar.

Preparation:

Place the wood chips in an even layer on the bottom of the smokehouse. Place tea, juniper and sugar on top. Spices will add piquancy, and sugar will add a nice color.

Secure the grease tray. Grease the fish a little with olive oil and place on a grill for smoking food.

Close the smokehouse lid and put on fire. This could be a gas burner, an electric stove, or a built fire.

After the first smoke appears, smoke the fillet for 40 minutes over low heat. In this case, the temperature in the smokehouse should be from 80 to 90⁰С.

Once the process is complete, let the salmon cool directly in the smoker. You can, of course, start tasting right away, but it’s better to let the fish sit in the refrigerator for 7-8 hours. Then the dish will have a more pronounced and rich taste.

For the cold smoking method, you can use fish fillets, and if the volume of the smokehouse allows, cook the carcasses whole. If several carcasses will be smoked, it is better that they are approximately the same in weight.

Before the process, the fish must be salted. To do this, make a solution: add 200 g of salt to 1.5 liters of water, boil and cool.

Wash the salmon, place in a bowl, and pour in brine. Spices and spices may not be used, as the taste of the dish will be rich. Salt in a cool place for two days.

Afterwards, remove from the brine and rinse under running water. Hang in a ventilated, dark place. Let the fish dry for 12 hours.

The fish is smoked with cold smoke at a temperature of 22-26⁰С. Smoking steaks or small pieces of fillet will require 18-20 hours. If large whole carcasses are cooked, the fish will be ready in two days.

For smoking it is necessary to use wood chips from fruit and berry trees or alder. It is not advisable to stop the process during smoking. Salmon must be smoked continuously, at the correct temperature, with evenly distributed smoke.

After completion, the fish is kept in a dry, ventilated area for one day. And only after this the dish will reveal its true smoked taste.

Bon appetit!

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