Here are some salmon brine recipes that will get your salmon ready to smoke and make it taste great. To prevent salmon from getting mushy while smoking it should be soaked in a salt water brine. This only takes a few hours.
Basic Smoked Salmon Brine:
Good for one large salmon flillet.
1 quart Cold water (I use bottled)1/3 cup Kosher salt1/4 cup Sugar
1 tspn Black pepper
Combine ingredients in a glass or enamel bowl; add salmon to brine and place some type of weight on top to keep them submerged. Place in te refrigerator for about 3 hours. Just remember, longer times in the brine will make the fish saltier.
Prior to smoking remove the salmon form the brine and gently wipe dry with paper towels. place them , skin side down, on four layers of dry paper towels and let air dry for about one hour.
Smoke according to your favorite Smoked Salmon Recipes.
Oregon Coast Salmon Brine:
For Two Large Fillets
1/2 Gallon Hot Water (I use bottled)1/2 Cup Kosher Salt1½ Cup Brown Sugar3 Tblspns Garlic Powder3 Tblspns Fresh ground black pepper1/2 Cup Soy sauce
1 Tblspn Bay leaves, crushed
Combine ingredients and stir until the salt and sugar are dissolved. Allow brine to cool to room temperature . Add salmon fillets, cover, and soak for 3 hours in refrigerator. Remove fillets, pat dry with paper towel. Place on four layers of paper towel and let air dry for at least 1 hour.
These recipes should get you started. Don’t be afraid to experiment a little bit. Add some of your favorite spices when you get the hang of it.
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