Recipes — salmon

Matt Curmi

Maple Smoked Candied Salmon

Maple Smoked Candied Salmon

This recipe takes very little effort but does take time. If you are patient, the results are well worth the wait. You can use any quantity of salmon so long as you have enough maple syrup to brush on. Serves – varies Total Time with Brine – 24 hours Tip – Gradually increasing the smoker temp will help the sugars caramelize which makes for great color and maple coating. You will need a half cup of sugar and salt per gallon of brine water.   Ingredients Maple Smoking Chips Salmon Filets, pin boned Brown Sugar Kosher Salt Maple Syrup Method...

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Matt Curmi

Cedar Planked Cured Sockeye Lettuce Wraps

Cedar Planked Cured Sockeye Lettuce Wraps

Serves – 4   Total Time – 1 ½  hours (including cure time) This is great sharing plate, with some bright and bold flavors. Tip – Taking the time to cure results in a firmer fish that is also delicious served cold. Ingredients Cedar Grilling Plank For the Salmon 1 Sockeye Salmon filet, 2- 3lbs, skin and bones removed ¼ cup Salt ¼ cup light Brown Sugar For the Sauce 1 cup Greek Yogurt 1 Tbsp Dill, chopped ½ Lemon, juiced For the relish 1 cup English Cucumber, diced ½ cup, Red Bell Pepper, diced Whole Lettuce leaves Method Combine...

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Matt Curmi

Nori wrapped Cedar Planked Salmon with Sesame Cucumber Salad

Nori wrapped Cedar Planked Salmon with Sesame Cucumber Salad

Serves – 2           Total Time – 25 minutes We went for some Asian flavors with this recipe. The color contrast of the black Nori and bright salmon is quite eye catching. Tip – Briefly dip the Nori in water to make it more pliable. Ingredients For the Salmon Cedar Grilling Planks 2 x 6 oz pieces of Salmon, skin and bones removed 1 Tbsp Soy Sauce 2 Sheets toasted Nori For the Salad 1 English Cucumber, sliced 4 Tbsp Red Bell Pepper, diced 1 tsp Sesame Oil ½ Tbsp Sesame Seeds 1 tsp Rice Wine...

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Matt Curmi

Cedar Planked Salmon Lettuce Wraps

Cedar Planked Salmon Lettuce Wraps

Serves – 4                         Total Time – 30 minutes Dulse is a red seaweed that is a common ingredient in the North Atlantic, as a seasoning it puts a Nordic twist on the tried and true technique of Cedar plank cooking. Ingredients For the pickled shallots: 2 Shallots, peeled and sliced thin ½ cup White Wine Vinegar ½ cup Water 1 Tbsp. Coarse Salt 1 Tbsp. Brown Sugar For the lettuce wraps: Cedar Grilling Plank 1 Side of Salmon, bones removed 3 Tbsp. Dulse 1 Tbsp. Kosher Salt 1 Tbsp....

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