Brine Recipes For Salmon

SALMON BRINE THAT'S OH-SO-FINE

Salmon Brine That's Oh-So-Fine image

Basic recipe that can be tweaked to your liking. We serve smoked salmon with a sour cream/dill/horseradish sauce over sliced baguette to guests that rave on and on about how incredible it is. This recipe works well with halibut too!

Provided by Lizette

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 10

Ingredients

2 tablespoons whole black peppercorns
1 gallon water
1 cup kosher salt
1 cup brown sugar
½ cup honey
½ cup pure maple syrup
¼ cup white sugar
2 jalapeno peppers, thinly sliced
6 cloves garlic, smashed
1 tablespoon onion powder

Steps:

Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
Combine water, crushed peppercorns, salt, brown sugar, honey, maple syrup, white sugar, jalapeno peppers, garlic, and onion powder in a large bowl; stir until sugars and salt dissolve completely.

Nutrition Facts : Calories 2039.1 calories, Carbohydrate 530.5 g, Fat 1 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 91297.9 mg, Sugar 499.8 g

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

Ingredients

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

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

Ingredients

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.

DRY-BRINED SMOKED SALMON

Dry-Brined Smoked Salmon image

We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.

Provided by Kaitlyn85

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 10h15m

Yield 12

Number Of Ingredients 6

Ingredients

1 ½ cups brown sugar, divided
1 cup kosher salt
3 pounds salmon fillets
½ cup honey
2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (such as Coca-Cola®)
3 cups wood chips, soaked

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.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g

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