The Supreme Smoked Salmon Recipe | Steven Raichlen's Project Smoke
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Originating from the coastal regions of the United States, chowder has long been a staple in seafood cuisine. This smoked shrimp and corn chowder combines the sweetness of fresh corn with the rich flavor of smoked shrimp, creating a comforting dish perfect for any season. Today, variations of chowder are enjoyed worldwide, often featuring local seafood and seasonal vegetables.
Ingredients
- ●shrimp
- ●corn
- ●onion
- ●garlic
- ●potatoes
- ●bell pepper
- ●smoked paprika
- ●thyme
- ●chicken broth
- ●heavy cream
- ●butter
- ●black pepper
- ●salt
Instructions
- 1Heat butter in a large pot over medium heat until melted.
- 2Add onion and bell pepper; sauté until softened, about 5 minutes.
- 3Stir in garlic and smoked paprika; cook until fragrant, about 1 minute.
- 4Add potatoes, corn, and chicken broth; bring to a boil.
- 5Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 6Add shrimp and thyme; cook until shrimp are pink and opaque, about 5 minutes.
- 7Stir in heavy cream; heat through without boiling.
- 8Season with salt and black pepper to taste.
- 9Serve hot, garnished with fresh herbs if desired.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingsmokingstir-frying
Equipment
large potstirring spoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Lowshellfishdairy
Also Known As
Shrimp and Corn ChowderSmoky Corn Chowder
pescatarian
Ingredients
- ●1 lb fresh salmon fillet, skin on
- ●1/4 cup kosher salt
- ●1/4 cup brown sugar
- ●1/4 cup whiskey
- ●1 tsp black pepper
- ●1 tsp dill (optional)
Instructions
- 1In a bowl, mix together the kosher salt, brown sugar, black pepper, and dill (if using).
- 2Place the salmon fillet in a shallow dish, skin side down.
- 3Rub the salt mixture evenly over the salmon, ensuring it is fully coated.
- 4Pour the whiskey over the salmon, making sure it is evenly distributed.
- 5Cover the dish with plastic wrap and refrigerate for 24-48 hours, depending on how cured you want the salmon.
- 6After curing, remove the salmon from the dish and rinse off the salt mixture under cold water.
- 7Pat the salmon dry with paper towels.
- 8Prepare your cold smoker according to the manufacturer's instructions.
- 9Smoke the salmon for about 1-2 hours, or until it reaches your desired level of smokiness.
- 10Once smoked, slice the salmon thinly and serve as desired.
Equipment
shallow dishplastic wrapcold smokerpaper towels
pescatarian
Ingredients
- ●1 lb salmon fillet
- ●1/2 cup brown sugar
- ●1/4 cup soy sauce
- ●1/4 cup maple syrup
- ●1 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/4 tsp cayenne pepper (optional)
Instructions
- 1Preheat your oven to 200°F (93°C).
- 2Line a baking sheet with parchment paper.
- 3In a bowl, mix together the brown sugar, soy sauce, maple syrup, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
- 4Cut the salmon fillet into strips, about 1 inch wide.
- 5Place the salmon strips in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 6Remove the salmon from the marinade and let the excess drip off. Place the strips on the prepared baking sheet.
- 7Bake in the preheated oven for about 2-3 hours, or until the salmon is dried and chewy but not completely hard.
- 8Once done, remove from the oven and let cool completely.
- 9Store in an airtight container in the refrigerator for up to a week.
Equipment
baking sheetparchment papermixing bowlshallow dish
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