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
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
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.
SMOKED SALMON
Provided by Alton Brown
Time P1DT5h30m
Yield 20 to 30 portions
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
- Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
- Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
- Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Nutrition Facts : Calories 86, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 22 milligrams, Sodium 484 milligrams, Carbohydrate 1 grams, Protein 8 grams, Sugar 1 grams
SMOKED SALMON BRINE (AND THE SMOKING PROCESS)
Make and share this Smoked Salmon Brine (And the Smoking Process) recipe from Food.com.
Provided by Mark T.
Categories Easy
Time P1DT8h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.
Nutrition Facts : Calories 342, Fat 0.1, Sodium 11342.8, Carbohydrate 88, Fiber 0.2, Sugar 85.6, Protein 0.4
BRINE FOR SMOKING SALMON OR TROUT
Make and share this Brine for smoking Salmon or Trout recipe from Food.com.
Provided by Diana Adcock
Categories Trout
Time 5m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Combine all ingredients in a glass or non-reactive bowl.
- Filet Salmon or Trout and cut into desired pieces.
- Pour the brine into a freezer bag and add fish.
- Remove air, seal and place in the fridge, turning every so often.
- Brine for at least 8 hours, up to 24 hours.
- Remove from brine, rinse, pat dry and now you are ready to smoke.
SAVORY SALMON BRINE FOR SMOKING
Amazing recipe to marinate salmon prior to smoking. We've used this recipe the last 4 years with great success. Gives a tangy, flavorful bite to smoke fish strips. We cut the fish into 1-inch wide strips approx. 8-10 inches long and tie two together with thin twine. We then loop the tied strips over slats in our smokehouse for the drying time and smoking. We smoke slowly outdoors in our smokehouse using a combination of alders and apple chips. We use red cooking wine for our preferred flavor. Recipe taken from www.fishsniffer.com, Cookin' Your Catch, by Mark Elkins. This is an expensive marinade, but it will fill a five-gallon bucket and do approximately 10-12 huge fish. Prior to beginning, line a 5-gallon bucket with a clean, household garbage bag (33 gallon).
Provided by kennedyfish
Categories Savory
Time P3DT2h
Yield 10 fish
Number Of Ingredients 12
Steps:
- Prepare fish, tie strips together, etc.
- Combine all ingredients and let stand one hour.
- Marinate fish in brine for 12-24 hours, stirring or agitating every 2 hours or so. Usually go for 24 hours.
- Remove fish from brine and rinse brine off thoroughly in cold, running water.
- Let fish air dry for at least 1 hour, until the flesh gets a "tacky" surface on it.
- Place fish in smoker (do not use a barbecue). Distribute fish over racks evenly to make sure there is plenty of space between pieces.
- Fill chip pan with a 50/50 mix of alder and apple chips. A pan of chips usually takes 1 hour to burn out. Replace chips as they burn out for the first 5 hours, then every 4-6 hours for the rest of the smoking time.
- A salmon fillet will take between 8-24 hours to smoke depending on the size of the fillet and the desired amount of doneness. A 10-lb. salmon will yield 2 3.5-pound fillets that will take at least 12 hours to smoke for a soft texture. We smoke this salmon for a minimum of 24 hours to get a hard, smoked texture. (Depending on the weather, this could take 3-5 days.).
Nutrition Facts : Calories 583.5, Fat 0.4, SaturatedFat 0.1, Sodium 7447.2, Carbohydrate 132.7, Fiber 4.3, Sugar 109.8, Protein 10.2
SMOKED SALMON BRINE
From my collection of old recipe clippings. This one comes from Theresa Anderson, Arlington, Washington.
Provided by CJAY8248
Categories Low Cholesterol
Time 20h
Yield 1 salmon, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
Nutrition Facts : Calories 81, Fat 0.1, Sodium 6054.9, Carbohydrate 10.8, Fiber 0.5, Sugar 7.9, Protein 6.1
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