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January 1, 2022
Blended Chimichurri
January 4, 2022Smoked Salmon Rolls
Smoked salmon is probably one of the most popular seafoods to cook on a smoker. The sweetness of the smoke pairs well with the tender flesh and incredible salmon flavor.
There is a really popular content creator on Instagram called Max The Meat Guy, who first posted a really similar recipe a while back and I couldn't get it out of my mind since. The biggest takeaway I got from his video is the bed of citrus, which in addition to looking awesome, also adds an extra element of tartness and complexity that boosts this recipe nicely.
You can cook these salmon rolls with just about any combination of ingredients you want, but I suggest using the recipe as is for the first trial. It balances sweetness with the creamy fattiness of the cream cheese well.
What you will need
- 1 whole salmon fillet (Search for the freshest salmon you can find)
- 1 pack Philadelphia cream cheese
- 1/2 cup favorite seafood rub (I used Heygrillheys Seafood rub)
- 1/4 cup fresh dill
- Juice of half a lemon
- Pinch Cayenne pepper
- 1/2 cup Maple syrup
- Mixed Citrus, sliced
Method
1. Begin by selecting a full salmon filet from your local fish monger. Ideally you are looking for fresh salmon which hasn't been frozen or had color added.
2. Remove the skin from the salmon and place on a wire rack, uncovered in the fridge overnight to help form a pellicle on the fish. This will allow smoke to better adhere to the surface of the fish.
3. Before smoking the salmon, season all sides liberally with your favorite seafood rub. In a medium sized bowl, mix cream cheese, dill, lemon juice and cayenne pepper together, before evenly coating the full top side of the salmon.
4. Roll salmon up like a cinnamon roll and slice into 1/2 inch pieces. You may find it helpful to clean the knife in between cuts, to help keep everything tidier.
5. Preheat your smoker to 225F and cover the surface with your citrus slices. Place your salmon rolls indirect and let cook until salmon reaches an internal temperature of 145F.
6. Five minutes before removing salmon from smoker, coat each salmon roll with maple syrup and allow to caramelize. Remove from heat and let rest for 10 minutes before serving.
