Fire and Ice Smoked Salmon

Fire and Ice Smoked Salmon

Blonddee

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

Ingredients

4 h 55 m servings 396 cals
Serving size has been adjusted!
Original recipe yields 10 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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!!

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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 exactly as directed, and it was so good, our guests were picking at the skin to get the last bits! I served with a side of cream cheese, rice crackers and pita chips.

I have made this several times and it always gets rave reviews. The only changes I made were to substitute bourbon for the brandy (I was out of brandy and brown sugar and bourbon are always a g...

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 ...

Other stories that may interest you