Elevate your next backyard gathering with this refreshing and flavorful Citrus Smoked Salmon recipe. Perfectly balanced with the bright zest of citrus and the rich smokiness of tender salmon, this dish is a guaranteed crowd-pleaser. Imagine the delicate flavors of smoked salmon infused with a tangy citrus marinade, creating a light yet satisfying dish that's perfect for summer entertaining. Whether served as an appetizer or the star of the meal, this Citrus Smoked Salmon will add a touch of gourmet elegance to your outdoor feast, leaving your guests raving and craving more.
Citrus Smoked Salmon
Citrus Smoked Salmon
BBQ Butler
Seafood
Entree
Bring a burst of flavor to your next backyard gathering with this Citrus Smoked Salmon recipe. Combining the bright zest of citrus fruits and the subtle heat of hot pepper sauce, this dish transforms salmon into a savory, smoky delight. The brine, infused with a blend of lemon, orange, lime, and a hint of garlic, ensures the salmon is flavorful and moist. A touch of honey or orange marmalade adds a perfect balance of sweetness. Slow-smoked to perfection, this salmon will be the star of your outdoor feast, leaving your guests raving about its delectable taste and exquisite aroma.
Ingredients
- 5 lbs of salmon
- 1 gallon water
- 1 cup kosher salt
- 1 cup white sugar
- 1 cup brown sugar
- 1 (3 ounce) package dry crab and shrimp seasoning mix
- lemon pepper to taste
- freshly ground black pepper to taste
- 1 large yellow onion, sliced
- 4 lemons, sliced and crushed
- 2 oranges, sliced and crushed
- 1 lime, sliced and crushed
- 4 cloves garlic, crushed or to taste
- Hot pepper sauce to taste
- Honey or orange marmalade for basting
Directions
Pour water into a large bowl or small bucket. Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. If using a pot, use one that does not contain aluminum.
Stir in salt, white sugar, brown sugar, seasoning mix, lemon pepper, and black pepper. Add onion, lemons, oranges, lime, garlic, and hot pepper sauce.Submerge salmon in brine. Keep in the refrigerator for 12 to 36 hours.
Pat salmon fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down. Place fish under a fan on high for about 4 hours–or outside in a cool, breezy place (lower than 60 degrees F) to seal the fish. Let the fish dry for 2-4 hours, or in a refrigerator overnight.
To smoke the salmon, set your smoker low to 150 degrees F. Add your favorite wood to the smoker. Slick the skin side of your fish with some oil to avoid sticking. Start the temperature of your smoker low (150 degrees) and keep it there for an hour. For the last hour or two of cooking, finish it up at 175 degrees F. Baste the fish every hour with honey or marmalade. The salmon is finished when an internal temperature of 130 degrees - 140 degrees is reached.