Best Smoked Salmon Brine With Soy Sauce And Brown Sugar Recipe 385 Recipes

SMOKED SALMON BRINE + HOW-TO VIDEO

Steps:

• To a large bowl, add sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce. Use a whisk to incorporate and thoroughly dissolve the sugar and salt.
• Pour a little of the brine in the bottom of a 13x9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours.

SMOKED SALMON BRINE WITH SOY SAUCE AND BROWN SUGAR RECIPE - (3.8/5)

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.

BROWN SUGAR-CURED SALMON

Steps:

• Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
• Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
• Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.

SMOKED SALMON WITH SOY SAUCE AND WHITE WINE

Steps:

• Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
• non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
• with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
• Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.