Best Asian Style Smoked Salmon Recipes

Szechuan-Style Smoked Salmon image

Provided by Annacia

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup low sodium soy sauce
1/4 cup chinese rice wine
1 tablespoon minced ginger
2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
1 1/4 lbs fresh salmon fillets, cut crosswise into 1- inch wide pieces
1/2 cup packed brown sugar
1/3 cup uncooked long-grain rice
1/4 cup oolong tea or 1/4 cup black tea leaves
2 whole star anise
1 cinnamon stick
2 teaspoons whole black peppercorns
1 teaspoon whole white peppercorns
1/2 teaspoon cornstarch, dissolved in
2 teaspoons water

Steps:

Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
Add salmon and turn to coat in marinade.
Cover and refrigerate for 20 minutes and up to 1 hour.
Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
Remove fish from marinade and place on rack.
Pour marinade into a small saucepan and set aside.
Place pan, uncovered, over high heat.
When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
Strain sauce into a bowl, discarding solids.
If you plan to serve the fish hot, serve with the sauce on the side.
Otherwise, serve at room temperature with no sauce.

Nutrition Facts : Calories 363.3, Fat 5, SaturatedFat 0.8, Cholesterol 73.9, Sodium 638.5, Carbohydrate 43.8, Fiber 0.4, Sugar 28.9, Protein 30.4

Asian Grilled Salmon image

Provided by Ina Garten

Categories main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 5

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Steps:

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.