Brine for Smoked Salmon

Brine for Smoked Salmon

41
Mike O. 1

"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."

Ingredients 13 h 10 m {{adjustedServings}} servings 82 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3824 mg
  • 153%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).
Tips & Tricks
Chef John’s Grilled Game Hens

This spicy, creamy, garlicky marinade is great for game hens or chicken pieces.

Dry Rub for Ribs

This simple spice rub for pork ribs also works great for chicken and steaks.

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 41

  1. 48 Ratings

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QUIRKYIQ
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 juicy and flaky. Yum!

FARFUL
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 will definately use this one again-thanks.

SPEARFISHER
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 PLENTY. Also left out the sugars and the orannge. I dont really like a lot of sweet on my food. Just me. I highly recommend this one. Thanks for sharing it!