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Thursday, June 23, 2022

Recipe: Fire and Ice Smoked Salmon

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Fire And Ice Smoked Salmon Ingredients

  • cup brown sugar

  • 2 tablespoons salt

  • 2 tablespoons crushed red pepper flakes, or to taste

  • cup finely chopped fresh mint leaves

  • cup brandy, or to taste

  • 1 (4 pound) salmon side, bones removed with pliers

  • 2 cups alder wood chips, soaked in water, or as needed

How to Make Fire And Ice Smoked Salmon

  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.

Fire And Ice Smoked Salmon Nutritions

  • Calories: 395.8 calories

  • Carbohydrate: 11.5 g

  • Cholesterol: 107.3 mg

  • Fat: 19.9 g

  • Fiber: 0.3 g

  • Protein: 36.4 g

  • SaturatedFat: 4 g

  • ServingSize:

  • Sodium: 1506 mg

  • Sugar: 10.8 g

  • TransFat:

  • UnsaturatedFat:

Fire And Ice Smoked Salmon Reviews

  • 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 crushed red pepper mixture everyone Loves this A big thanks for this

  • Followed recipe to the letter and came out very nicely

  • Wow this is delish I was sceptical about the mint and brandy but it is great W. if you dont like a little bite at the end put less red pepper flakes . my husband slow smoked with cherry wood for 3 12 hr. for about 2 lbs of salmon.

  • 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 good mix, right?) and to smoke it for several hours (My little electric smoker did not get it near smoky enough after just 45 minutes).My wife now says I have spoiled her for any other smoked salmon...

  • Made as written except that I used a smoker instead of a grill. 5 stars all the way I dont typically care for mint but it was outstanding in this recipe. The finished result is like something you would get in a fancy restaurant (both in look and taste). I will most definitely make this again. Thanks for sharing

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

  • I smoked this on my green egg with apple chips. I did brush off some of the red pepper flakes before putting the fish on the grill. I think it might have even tasted better cold the next day. The slight heat worked well with cool cream cheese.

Source: Fire and Ice Smoked Salmon

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