Best Smoked Salmon With Sweet Onions Recipes

SWEET AND SPICY GRILLED SALMON

Sweet and Spicy Grilled Salmon image

The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons hot sauce, such as Frank's
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1-inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill

Steps:

Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
Transfer the fillets to individual plates and serve with the celery slaw.

SMOKED SALMON WITH SWEET ONIONS

Smoked Salmon With Sweet Onions image

Another recipe for my stove-top smoker! Love this thing! Cooking time does not include marinade time. Because the salmon cooks quickly, either partially cook the potatoes or add them to the smoker and smoke until partially cooked before adding the salmon. Serve with your favorite dill sauce (mine is Recipe #102047)

Provided by Galley Wench

Categories Low Cholesterol

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons ground black pepper
2 bay leaves
1 cup dry white wine
2 lbs salmon fillets
1 large sweet onion, sliced very thinly
6 golden potatoes, peeled and partially cooked
1 sweet red pepper, seeded and sliced
1 tablespoon alder wood chips (I've also used cherry wood)
lemon, and
parsley sprig (to garnish)

Steps:

In a shallow glass dish (or zip lock bag) combine the sugar, salt, pepper, bay leaves, and wine.
Stir to dissolve the sugar and salt.
Place the salmon fillet in the solution; cover and refrigerate for at least 2 hours, preferably overnight.
Remove and blot the marinade from the salmon.
Place the Alder wood chips in the base of the smoker and position the drip pan and rack.
Line the drip pan with aluminum foil and pour about 1/3 cup of the marinade into the drip pan.
Lay the fillet on the smoker rack, skin side down, and cover with several layers of the sliced sweet onions, placing potatoes and peppers around the salmon.
Cover and smoke in the usual fashion for 15 - 18 minutes.
Transfer the fish and sliced onions carefully with a spatula to a serving platter.
Garnish with the parsley and lemon wedges.
Serve with your favorite dill sauce (my favorite Recipe #102047).

Nutrition Facts : Calories 407.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 78.8, Sodium 507.1, Carbohydrate 46.9, Fiber 5.6, Sugar 8.4, Protein 35.1

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