Best Smoking Salmon Recipes
BRINE FOR SMOKING SALMON OR TROUT
Make and share this Brine for smoking Salmon or Trout recipe from Food.com.
Provided by Diana Adcock
Categories Trout
Time 5m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Combine all ingredients in a glass or non-reactive bowl.
- Filet Salmon or Trout and cut into desired pieces.
- Pour the brine into a freezer bag and add fish.
- Remove air, seal and place in the fridge, turning every so often.
- Brine for at least 8 hours, up to 24 hours.
- Remove from brine, rinse, pat dry and now you are ready to smoke.
SMOKING SALMON
You know it's summer in Alaska when we drag out our smokers and clear out last years Copper River Sockeye Salmon to smoke and replenish with a fresh supply. There is nothing better than Copper River Sockeye Salmon. It is high in Omega 3, is a high protein snack and is easy to prepare. This recipe comes from my dear friend,...
Provided by Sherry Blizzard
Categories Meat Appetizers
Time 5h5m
Number Of Ingredients 5
Steps:
- 1. Thoroughly rinse salmon of slime.
- 2. Combine apple juice, water, brown sugar and salt in a 5 gallon, food-safe bucket. Mix well. Add the salmon pieces. *See note below.
- 3. Note: Large pieces should be scored but not all the way through to the skin. This will allow the brine to penetrate and provide better smoking. Note: Use ONLY Alder wood smoking chips.
- 4. Marinade salmon in salt/sugar/juice brine 12-24 hours. Remove fish to drain and air dry for 2 hours on paper towels. Fish should get a "glazed-over" and sticky feel. Smoke at 200 F for 4-6 or longer for a firmer fish. You will want to use 2-3 trays of wood chips.
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