BRINE FOR SMOKED SALMON
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
Provided by Mike O.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 13h10m
Yield 24
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
- Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).
Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g
SMOKED SALMON BRINE
There won't be any leftovers! The smoky-rich tang that comes from your fillets will astound everyone. You and your guests will not be able to stop eating this high-protein, rich in Omega-3 oils delight. You'll find yourself keeping this snappy snack on hand at all times. I've been smoking salmon for 12 years and have never...
Provided by Sherry Blizzard
Categories Seafood Appetizers
Time 2h
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together well. I use a fork to make sure everything is stirred together well.
- 2. Can use it right away or store in an airtight container.
- 3. HOW TO DRY BRINE AND SMOKE YOUR SALMON.
- 4. Cut salmon into fillet-size pieces (about the size of your hand or palm. Leave the skin on and rinse well under cold water.
- 5. Drain and pat as dry as possible with paper towels. Place salmon, skin-side-down in a plastic tray (I use a meat lug). You'll want something with high sides to hold all the moisture that will be drawn out of the fish.
- 6. Completely cover the salmon with the dry brine mixture. Be sure to pat mix around the sides as well. You want to cover up as much of the meat as possible. Cover the tray/fish with plastic wrap and let sit in the fridge or a very cold place for 24 hours.
- 7. Remove plastic wrap and thoroughly rinse fish under cold water. Remove as much of the brine as possible from the fish. Dry the fillets with paper towels (you want it as dry as possible). Let sit on a tray for 2-3 hours or until a sticky pellicle can be seen/felt on the skin of the fish.
- 8. Bring the smoker up to 200 degrees. Use ONLY alder wood chips when smoking fish. Get the smoker smoking and, working quickly, put the trays of fish in the smoker. Smoke for 2 hours and allow the temperature to come down to 70 or below.
BRINE FOR SMOKED SALMON
Since we got our smoker, I have tried a zillion different brine recipes for salmon. This one I made up and we really liked it!
Provided by januarybride
Categories Low Protein
Time 24m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place sugar in water and stir until incorporated. Add other ingredients and stir until mixed well. Place a 1 lb piece of fresh salmon into a baking dish (that just fits the fish) and pour the brine over top. Cover and refrigerate for 24 hours. Disregard brine and smoke the fish as per the recommendations of your smoker.
BEST SMOKED SALMON BRINE ALA POPPIE
This is simple as can be, but it is the best brine for smoked salmon that I have ever used. My grampa Poppie did it like this and my husband and I decided it was the best way. Give it a try and let us know what you think.
Provided by Chef PotPie
Categories Low Protein
Time 16h
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
- Let them soak for about 6 hours. Drain and rinse them.
- Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
- This time allows the brined fish to form a "pellicle" on the brined part which takes the smoke flavor.
- Now smoke the fish for whatever you usually do. YUM.
Nutrition Facts : Calories 38.7, Sodium 5658.8, Carbohydrate 10, Sugar 10
SMOKED SALMON BRINE WITH SOY SAUCE AND BROWN SUGAR RECIPE - (3.8/5)
Provided by nekmor
Number Of Ingredients 8
Steps:
- 1.Arrange salmon fillets in glass baking dishes or similar non-reactive containers. 2.Mix remaining ingredients in a large bowl. 3.Pour mixture over fillets, making sure they are covered, or until they float. 4.Cover containers and marinate for about 8 hours (or overnight) in the refrigerator. 5.Remove fillets from brine, pat dry with paper towels, and arrange on racks to dry in the refrigerator for 6 to 8 hours (or overnight) 6.Smoke fish according to your smoker's directions ( I typically keep it around 235-250F and have used alder wood, mesquite, fruit tree or hickory chips. Check frequently, keeping in mind that air temperature will influence smoking time. Typical smoking times range from 3 to 6 hours. A slightly wet product is best suited for many of the recipes we enjoy. For straight snacking, a drier product may be preferred.
PLANK-SMOKED SALMON WITH SAKE BRINE & WASABI MAYONNAISE
Categories Grill/Barbecue Dinner Fish
Number Of Ingredients 14
Steps:
- In a bowl, combine the soy sauce, sake, mirin, brown sugar, sliced ginger, garlic, chili sauce and kosher salt, Whisk together until the sugar and salt have dissolved.
- Place the Salmon fillet, skin side down, in a shallow glass dish large enough for the fillet to lie flat. Pour the marinade over. Cover and place in the refrigerator for at least 12 hours. Turn the fillet every few hours to allow the marinade to penetrate all over.
- Remove fillet from marinade and set, skin side down, on the grilling plank. Refrigerate for 2 hours to allow the remaining marinade to set on the surface of the Salmon. Season Salmon with a little black pepper - not a lot, just a little. Sprinkle with a little extra brown sugar. Fire up your grill to 350-450°F (180-230°C).
- Place the Salmon plank on the grill and sprinkle Salmon with the sage. Close grill lid and plank smoke for 25-35 minutes, until the Salmon is just done and can easily flake with a fork. Remove Salmon from grill. Sprinkle surface of Salmon with chopped fresh sage.
- To make the Wasabi Mayonnaise, whisk together the mayonnaise, wasabi paste, minced ginger and garlic. Set aside.
- Slice Salmon into six equal portions and serve with a dollop of Wasabi Mayonnaise. Enjoy!
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