Brine For Smoked Salmon Recipes

DRY-BRINED SMOKED SALMON

Steps:

• Mix 1 cup brown sugar and kosher salt together in a small bowl.
• Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
• Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
• Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

BRINE FOR SMOKED SALMON

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).

BRINE FOR SMOKED SALMON

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.

SMOKED SALMON BRINE

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.