Bourbon Brine For Smoked Salmon Recipes

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BOURBON-MARINATED SMOKED SALMON



Bourbon-marinated smoked salmon image

If you're the type of guy who likes to start your tailgating half a day ahead of the game, this recipe is for you. Whip together a tangy marinade (with a bit of kick, thanks to the bourbon), soak it up with boneless salmon, and toss it in the smoker to get the perfect texture [...]

Provided by Erin Alexander

Yield 4

Number Of Ingredients 14

For the marinade:
2 Tbsp bourbon
3 Tbsp brown sugar
2 Tbsp soy sauce
1 Tbsp Dijon mustard
4 boneless, skinless salmon filets
Salt and pepper to taste
For the sour cream sauce:
½ cup sour cream
2 Tbsp Dijon mustard
2 Tbsp finely chopped dill
1 tsp lemon juice
Special equipment:
Cherry wood chips

Steps:

  • Combine the bourbon, brown sugar, soy sauce and mustard. Put the salmon in a gallon plastic bag, add the marinade and distribute evenly. Refrigerate for 1 ½ hours. Add a handful of the wood chips to the smoker box of the Char-Broil Digital Smoker. Add water to the recommended level in the water pan. Preheat the smoker for 40 minutes. Once preheated, set the temperature for 210 degrees Fahrenheit. Remove the salmon from the refrigerator and place on a foil-lined rimmed baking sheet, spacing the salmon apart so the smoke can circulate freely. Put the salmon in the smoker, attach the digital thermometer and put the probe in the thickest part of the salmon. Set the thermometer for 150 degrees internal temperature. Smoke the salmon until the internal temperature of 150 degrees is reached. Remove the salmon and let rest while combining the sour cream, mustard, dill and lemon juice in a small bowl. Mix thoroughly. Serve the salmon with the sour cream sauce on the side.

BRINE FOR SMOKED SALMON



Brine for Smoked Salmon image

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

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

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

DRY BRINED SMOKED SALMON



Dry Brined Smoked Salmon image

This recipe is special in the fact that it was created by a great fisherman. Catch the salmon, smoke it, and subside. The technique is crucial and every step adds quality to the dish. Sweet, citrus, and smoke combination will blow your mind. Enjoy!

Provided by Matty9

Categories     Smoked Salmon

Time P1DT12h25m

Yield 16

Number Of Ingredients 16

2 (2 pound) salmon fillets, skin removed
1 pound demerara sugar
¾ cup coarse sea salt
2 tablespoons coarse sea salt
7 cloves garlic, crushed
1 large orange, zested
2 tablespoons grated fresh ginger
1 teaspoon cracked black pepper
½ teaspoon cayenne pepper
½ teaspoon red chile flakes
2 cups brown sugar
1 cup honey
½ cup red wine
½ cup dark rum
½ teaspoon cayenne pepper
½ teaspoon cracked black pepper

Steps:

  • Cut salmon into 1/2-inch strips.
  • Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
  • Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
  • When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
  • At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
  • Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 74.5 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 0.9 g, Sodium 4691.9 mg, Sugar 72.6 g

BRINE FOR SMOKED SALMON



Brine for Smoked Salmon image

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

2 cups water
1/2 cup brown sugar
2 tablespoons soy sauce
1/2 cup maple syrup
1 tablespoon sea salt
4 garlic cloves
2 bay leaves

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.

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