Smoked Salmon
back to Glossary Index
Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture. Salmon are typically either cold or hot smoked which provides a different taste and texture to the meat. Cold smoking involves lower smoking temperatures which will range from 60ºF to 90ºF (15ºC to 32ºC). The meat is placed in a smoking chamber away from the fire where it remains at room temperature. As the smoke builds from the fire, it is allowed to enter the smoking chamber, passing over the Salmon to impart the smoky flavor into the fish filets and warming them slightly. Because this process does not involve cooking, the filets retain their delicate texture. However, since the Salmon is not cooked, the filets are salt cured to prepare the meat for consumption, which increases the amount of salt contained in the meat. Thus, the cold Smoked Salmon will have a noticeably salty flavor. Hot Smoked Salmon is prepared by placing the filets in a smoking chamber positioned directly over the fire. As the heat and smoke rise, the Salmon is cooked and smoked at the same time. Temperatures for hot Smoked Salmon generally range from 100ºF to 175ºF(38ºC to 93ºC) which is sufficient heat for both the meat to be cooked and the bacteria to be removed. When finished, the hot Smoke Salmon will have a firmer texture. a darker color and a smoky flavor without the salty overtone provided during the cold smoking process.
For storage, keep the Smoked Salmon refrigerated until ready to serve, storing it to be used within 4 to 6 days of opening. Just before serving, allow the Salmon to be warmed to room temperature. Garnishes that can be considered for Smoked Salmon include slices of lemon, capers, onions that are chopped into fine bits, fresh herbs such as dill, and fresh cracked pepper. Cold Smoked Salmon is often prepared with bagels and cream cheese. However, both cold or hot Smoked Salmon can be used for salads, scrambled egg dishes, sandwiches, or appetizers.
Cold Smoked Salmon
Hot Smoked Salmon
There currently aren't any reviews or comments for this term. Be the first!
Smoked Salmon Glossary Term - Related Content
We have enough salmon recipes we're sure you'll find at least one you will love.
We have many seafood recipes that you're sure to enjoy.
Check out all of our egg recipes for morning or anytime.
Ingredients included in this recipe are smoked salmon, olive oil spray, egg whites, lightly beaten, scallions, chopped, baby arugula or baby spinach.
Ingredients included in this recipe are salmon, remove back bone, skin (large can), eggs, slightly beaten, onion, chopped (medium).
Ingredients included in this recipe are - 15 ounce can Pink Alaskan Salmon drained (de-boned if you like, I leave everything inch), WHITE onion chopped very fin (if food processor ...
Ingredients included in this recipe are salmon, well drained (1 lb can), cream cheese, softened, lemon juice, grated onion, prepared horseradish, salt.
When you're expecting company for brunch, give this elegant frittata a try. Serve with Very Vanilla Fruit Salad and rye or sourdough bread.
The ingredients used for this distinctive canapé provide a wonderful blend of flavors that make this appetizer so irresistible. The moist soda bread, filled with raisins and caraway, perfectly complements the flavors of the chive and onion cream cheese topping and the smoky salmon sprinkled with dill.
This is a great recipe that can be served as a sandwich or on baguettes as an appetizer.
Grilling Salmon Steaks and Fillets | Grilling a Whole SalmonGrilling Tips | Food and Grill Safety
Salmon is an anadromous fish, which means that it is born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.
Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.
Eggs of the salmon species fish. Salmon caviar is a very common form of caviar. Larger in size than other caviar, the salmon eggs are bright red in color and are often used for enhancing the appearance and texture of food dishes as well as making a tasty appetizer.
A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.
A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.
Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.
Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender texture.
A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.
Advertisement
Advertisement