- 1 (8-ounce) package cream cheese softened (leave out until room temperature)
(for a twist you can use vegetable cream cheese or jalapeno cream cheese)
- 2 cups flaked or chopped smoked salmon
- 1 tablespoon Dill weed (fresh is nice if you have it, but dried will do)
- 1 teaspoon Garlic Salt
- 1 teaspoon Lemon Pepper
- 2 diced Green Onions
Directions: For flaking your salmon, be sure to do it with your fingers to feel any pin bones that might not have softened during smoking. Depending on the cut of salmon that was smoked or if you smoked it yourself versus buying it from a store, there could still be pin bones that need to be removed. The same goes for skin. If your smoked salmon is skin-on, be sure to peel it off before flaking.
Then, mix cream cheese, salmon, dill weed, garlic salt, lemon pepper, and Green Onions in a bowl. Chill in the refrigerator until serving.
- 1 cup kosher salt
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 tablespoon crushed black peppercorns
- 2 large salmon fillets or sides, pin bones removed
Directions: In a bowl, mix salt, sugar, brown sugar, and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay one side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place the second side of salmon, and flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover, then close edges of foil together and crimp tightly around the fish.
Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Refrigerate for 12 hours. Flip the fish over and refrigerate for another 12 hours. Some juice will leak out during the process, so make sure there’s a place for the runoff to gather.
Unwrap the fish and rinse off the cure with cold water. Pat salmon with paper towels, then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours, depending on humidity.
Smoke fish (see Note) over smoldering hardwood chips or sawdust. Keep the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Yummy Grilled Salmon
- 1 to 2 lbs of salmon
- half cup soy sauce
- half cup olive oil
- 1 tablespoon dill
- 1 teaspoon lemon pepper
- fresh chopped garlic cloves 3-5
You can use any Salmon for this recipe. We like to use sockeye. Take your fish and use equal parts of soy sauce & olive oil (usually half a cup of each). You can put your salmon in a zip-lock bag or a covered dish. To the container of soy sauce and oil add garlic, dill weed & lemon pepper.
Let marinade for about at least a half hour and up to two hours, depending on how intense you like the flavor. Heat grill on medium-high and cook until fish is flakey. Keep a close eye on it as the fish will continue to cook once you remove it from the grill. You want your center to be a little underdone when you remove it, so it finishes as it rests!