Best Smoked Salmon Blts Recipes

Salmon BLT image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 3 servings

Number Of Ingredients 12

6 thick slices bacon
6 slices country white bread, sliced from loaf
1 tablespoon olive oil
3 (5-ounce) piece salmon, skin removed
Lemon Mayonnaise, recipe follows
1 beef steak tomato, sliced
Salt and freshly ground black pepper
Curly leaf lettuce, for garnish
1/4 cup mayonnaise
1/2 lemon, juiced
1/4 teaspoon cayenne pepper
1 teaspoon lemon zest

Steps:

Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
Pat the salmon dry and season with salt and pepper.
Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.

Smoked Salmon image

Provided by Alton Brown

Categories appetizer

Time P1DT5h30m

Yield 20 to 30 portions, depending o

Number Of Ingredients 5

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

Steps:

In a bowl, mix together 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 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, 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. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap 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. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping 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. Cook's Note: Trout, mackerel, and bluefish also smoke well.

Smoked Salmon image

Provided by Food Network

Categories appetizer

Time 1h39m

Yield 12 to 16 servings

Number Of Ingredients 7

2 salmon fillets with skin*
1 cup soy sauce
1/2 cup olive oil
8 to 10 cloves garlic, finely chopped
1 (3-inch) piece ginger, finely chopped
2 tablespoons white sugar
1 lemon, quartered

Steps:

Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
Preheat a smoker to 250 degrees F with hickory chips.
Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
Serve with freshly squeezed lemon just before serving.