Smoked Salmon No Brine Food

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.

SMOKED SALMON BRINE (AND THE SMOKING PROCESS)

Smoked Salmon Brine (And the Smoking Process) image

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

Ingredients

4 cups brown sugar
1 cup kosher salt (non iodized)
1/4 cup minced garlic
1/4 cup minced onion
2 bay leaves, crushed
1 1/2 teaspoons cayenne pepper
1 large salmon, prepared

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

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