Smoked Salmon With Soy Sauce And White Wine Recipes

SMOKED SALMON BRINE + HOW-TO VIDEO

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.

SMOKED SALMON WITH SOY SAUCE AND WHITE WINE

Steps:

• Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
• non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
• with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
• Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.

SALMON BRINE THAT'S OH-SO-FINE

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.

SMOKED SALMON BRINE WITH SOY SAUCE AND BROWN SUGAR RECIPE - (3.8/5)

Steps:

• 1.Arrange salmon fillets in glass baking dishes or similar non-reactive containers. 2.Mix remaining ingredients in a large bowl. 3.Pour mixture over fillets, making sure they are covered, or until they float. 4.Cover containers and marinate for about 8 hours (or overnight) in the refrigerator. 5.Remove fillets from brine, pat dry with paper towels, and arrange on racks to dry in the refrigerator for 6 to 8 hours (or overnight) 6.Smoke fish according to your smoker's directions ( I typically keep it around 235-250F and have used alder wood, mesquite, fruit tree or hickory chips. Check frequently, keeping in mind that air temperature will influence smoking time. Typical smoking times range from 3 to 6 hours. A slightly wet product is best suited for many of the recipes we enjoy. For straight snacking, a drier product may be preferred.