Sugar And Spice Brined Salmon Recipes

SUGAR 'N' SPICE SALMON

Steps:

• Place salmon in a greased 13-in. x 9-in. baking dish. Combine the brown sugar, mustard, salt, cayenne and ginger; sprinkle over salmon. Top with butter. , Bake, uncovered, at 375° for 20-23 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with salmon.

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.

SUGAR-AND-SPICE BRINED SALMON

Steps:

• 1. At least 2 hours and up to 8 hours before you plan to smoke the fish, combine the marinade ingredients in a bowl. Place the salmon in a plastic bag or shallow dish, pour the marinade over it, and refrigerate it for at least 1 hour. Leave it longer to intensify the seasoning.
• 2. Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
• 3. Remove the salmon from the refrigerator, and drain it, reserving the marinade if you plan to baste the fish. Leave any clinging spices on the surface of the salmon. Let the fish sit uncovered at room temperature for 15 to 20 minutes.
• 4. If you are using the marinade as a mop, stir the brine together with 1 cup water in a small saucepan and boil vigorously for a few minutes.
• 5. Transfer the salmon to the smoker, skin side down. Cook for 45 to 55 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. Have a large spatula and a platter ready for taking the salmon off the smoker, since it will be fragile when done. We prefer to serve the salmon with some of the whole spices clinging to it. The fish can be eaten immediately or refrigerated and later served chilled. If you are using the fresh dill, arrange it on a serving platter. Top the dill with the salmon, and serve.