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My review
Brine for Smoked Salmon
2
Mike O.
"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."
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Ingredients
13 h 10 m servings 82Original recipe yields 24 servings (1 gallon)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
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Footnotes
- Cook's Note:
- To smoke salmon: Pat fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down. Place a fan on high for about 4 hours to seal the fish. Add your favorite wood to the smoker. Smoke at 180 degrees F (82 degrees C) for 5 to 6 hours. Try it-y'all will love it!
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Reviews
Read all reviews 6176 Ratings
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Most helpful positive review
4/2/2006
Very unique recipe! Takes a bit of time to prepare the brine but it was worth it. I'm glad I halved the recipe...it makes A LOT! I smoked two salmon filets and one halibut filet. Both came out...
Most helpful critical review
8/24/2008
I didn't like the way this brine washed out the color of the sockeye. The brine was beautiful - looked like we should be drinking it instead of putting our fresh salmon into it. We tasted salmon...
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4/2/2006
Very unique recipe! Takes a bit of time to prepare the brine but it was worth it. I'm glad I halved the recipe...it makes A LOT! I smoked two salmon filets and one halibut filet. Both came out...
8/15/2007
Most excellent! I have brined salmon and smoked it before but this recipe gives such a complex range of flavors that it is unbeatable. I loved it. I did half the recipe and there was still PLENT...
8/31/2006
Incredible...does take some time and I halved the recipe and still had plenty (1 very large salmon)..comments were all VERY positive...I also used the leftover brine in the smoker water pan! I ...
8/24/2008
I didn't like the way this brine washed out the color of the sockeye. The brine was beautiful - looked like we should be drinking it instead of putting our fresh salmon into it. We tasted salmon...
5/2/2008
Two Christmas's ago, I wanted to prepare some smoked salmon fillets, for picking at, during our family get-together. I prepared the recipe as per the instructions. I them smoked in my smoker u...
12/26/2010
This brine was awesome. I pretty much followed the original recipe, take or give an orange or two. I also had 4.5lbs of salmon and it was just the right amount, so I imagine you can cut it in...
4/21/2008
This added a light citrus flavor to our smoked salmon. I used fresh grapefruit in place of the lemon and lime. I added fresh rosemary and fresh parsley from our garden. Due to time restraints...
4/26/2011
I live in the Pacific Northwest, and I smoke a LOT of fresh caught fish. This is one of the best recipes ever. The ingredients exactly mirror my barbecue salmon recipe. I just never thought to b...
7/7/2007
Very good - mad half like the others did and it was plenty for a 10 pound salmon. Marinated for about 22 hours. The crab and shrimp seasoning (I used Old Bay) was an interesting twist and give...