Fire and Ice Smoked Salmon

Fire and Ice Smoked Salmon

2
Blonddee 7

"You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix."

Ingredients

4 h 55 m servings 396 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1506 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

Footnotes

  • Cook's Note
  • Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!

Reviews

2

Only recipe I use but i just get salmon out of freezer mix the brown sugar crushed red peppers (to taste) in bowl rub over salmon under broiler or if more time just put in pan with br sugar n ...

Made as written except that I used a smoker instead of a grill. 5 stars all the way! I don't typically care for mint but it was outstanding in this recipe. The finished result is like something ...