fire-and-ice-smoked-salmon

Fire and Ice Smoked Salmon

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    4 h 55 m
Blonddee
Recipe by  Blonddee

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

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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.

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Review (1)

Rate This Recipe
farm wife
0

farm wife

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 crushed red pepper mixture everyone Loves this'!!!! A big thanks for this

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 11.5 g
  • 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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