BRINE FOR SMOKED SALMON
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
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
SMOKED SALMON BRINE + HOW-TO VIDEO
Smoked salmon brine is the key to perfectly moist, tender smoked fish. This recipe and video explain how to make and use salmon brine!
Provided by Kevin Is Cooking
Categories Marinades
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 oz, Calories 737 kcal, Carbohydrate 119 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, Sodium 45446 mg, Fiber 5 g, Sugar 78 g, UnsaturatedFat 2 g
SMOKED BRINED SALMON
This deliciously moist salmon entree can also be served as an appetizer with crackers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- In large heavy-duty resealable plastic food-storage bag, mix sugar, salt, orange peel, onion, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place salmon in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.
- Cover wood chunks with water; soak at least 30 minutes.
- Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.
- Meanwhile, remove salmon from brine; discard brine. Blot salmon dry with paper towels. Brush both sides of salmon with oil. Place salmon, skin side down. Sprinkle with paprika and pepper.
- Place salmon, skin side down, on top grill rack in smoker. Cover and smoke about 1 hour or until salmon flakes easily with a fork. If smoking stops, add additional wood chunks through side door of smoker.
- Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.
Nutrition Facts : Calories 270, Carbohydrate 4 g, Cholesterol 105 mg, Fiber 0 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g
DRY-BRINED SMOKED SALMON
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
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
BRINE FOR SMOKED SALMON
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
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
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
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
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