BRINE SALMON RECIPES
BRINE FOR SMOKED SALMON RECIPE - FOOD.COM
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!
Total Time 24 minutes
Prep Time 24 minutes
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.
Nutrition Facts : Calories 289.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3017.8, CarbohydrateContent 73.2, FiberContent 0.2, SugarContent 67.5, ProteinContent 1.6
TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!
Provided by Michael Haas
Categories Appetizer
Total Time 1440 minutes
Prep Time 975 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
- Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
- Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
- Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
- After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
- Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
- Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
- If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
- Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.
Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g
More about "brine salmon recipes"
SMOKED FISH ( BRINE RECIPE AND SMOKING ... - FOOD.COM
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
From food.com
Reviews 4.5
Total Time 6 hours 20 minutes
Calories 557.6 per serving
From food.com
Reviews 4.5
Total Time 6 hours 20 minutes
Calories 557.6 per serving
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
See details
CHEESECAKE FACTORY MISO SALMON RECIPE - TOP SECRET RE…
Menu Description: "Fresh salmon marinated in miso and baked. Served with a delicious miso sauce, snow peas and white rice." Presented beautifully on top of white rice and surrounded by sake butter sauce is a baked salmon fillet that tastes like candy. Miso is a salty fermented soy bean paste that combines well with sweet brown sugar and sake for a syrupy marinade that makes salmon taste so good that even salmon haters will devour it. Look for red miso in a refrigerator in your market. You can also find it in Asian markets and some health food stores. After cooking up your marinade, you should allow the salmon fillets to soak in it for up to six hours, so start this dish early in the day and plan to scarf out at dinnertime. The cool presentation starts by pressing cooked rice into a lightly greased 5-inch ramekin or small cake pan, and then turning it out onto the center of your serving plate. Add a moat of sake reduction sauce, a few steamed snow pea pods, and you will have re-created a dish that looks and tastes exactly like the number one fish dish at The Factory.
Click here for more of your favorite recipes from Cheesecake Factory. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 4 hours 30 minutes0S
Calories 350 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 4 hours 30 minutes0S
Calories 350 calories per serving
See details
SMOKED FISH ( BRINE RECIPE AND SMOKING ... - FOOD.COM
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
From food.com
Reviews 4.5
Total Time 6 hours 20 minutes
Calories 557.6 per serving
From food.com
Reviews 4.5
Total Time 6 hours 20 minutes
Calories 557.6 per serving
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
See details
CHEESECAKE FACTORY MISO SALMON RECIPE - TOP SECRET RE…
Menu Description: "Fresh salmon marinated in miso and baked. Served with a delicious miso sauce, snow peas and white rice." Presented beautifully on top of white rice and surrounded by sake butter sauce is a baked salmon fillet that tastes like candy. Miso is a salty fermented soy bean paste that combines well with sweet brown sugar and sake for a syrupy marinade that makes salmon taste so good that even salmon haters will devour it. Look for red miso in a refrigerator in your market. You can also find it in Asian markets and some health food stores. After cooking up your marinade, you should allow the salmon fillets to soak in it for up to six hours, so start this dish early in the day and plan to scarf out at dinnertime. The cool presentation starts by pressing cooked rice into a lightly greased 5-inch ramekin or small cake pan, and then turning it out onto the center of your serving plate. Add a moat of sake reduction sauce, a few steamed snow pea pods, and you will have re-created a dish that looks and tastes exactly like the number one fish dish at The Factory.
Click here for more of your favorite recipes from Cheesecake Factory. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 4 hours 30 minutes0S
Calories 350 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 4 hours 30 minutes0S
Calories 350 calories per serving
See details
BRINE FOR SMOKED SALMON - ALLRECIPES
Choose from easy lunchbox salmon pasta salads, veggie-packed fusilli pasta salad with smoked salmon, a delicious summertime seafood penne pasta salad with chunks of blackened salmon in every bite, and many more in this collection of salmon pasta salad recipes …
From allrecipes.com
From allrecipes.com
See details
TURKEY BRINE RECIPES | ALLRECIPES
Choose from easy lunchbox salmon pasta salads, veggie-packed fusilli pasta salad with smoked salmon, a delicious summertime seafood penne pasta salad with chunks of blackened salmon in every bite, and many more in this collection of salmon pasta salad recipes …
From allrecipes.com
From allrecipes.com
See details
SMOKED SALMON BRINE + HOW-TO VIDEO | KEVIN IS COOKING
Oct 12, 2021 · Place the salmon filets in the pan and pour the remaining brine over the salmon to cover. Ensure that the fish is fully submerged in the brine. All that’s left at that point is to brine the …
From keviniscooking.com
From keviniscooking.com
See details
HOW TO BRINE SALMON (EASY METHOD) - IMMACULATE BITES
Apr 01, 2021 · How to Brine Salmon. Mix Ingredients – take the salt, brown sugar, thyme, onion powder, pepper, and lemon zest and mix in a small bowl mix together until everything is evenly incorporated.; Cut – Take your salmon cut and place it skin side down.; Rub – Rub the mixture on all the exposed meat parts of the salmon; Wrap – Place the salmon …
From africanbites.com
From africanbites.com
See details
BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR ...
How to Make Brine For Smoked Salmon. This basic brine for smoked salmon is simple. Water, salt, and white or brown sugar. The salt and sugar in the salmon brine do more than flavor the fish. They work together, improving the texture of the fish and helping it hold moisture. Other ingredients can be added to the brine …
From smoker-cooking.com
From smoker-cooking.com
See details
HOW LONG TO BRINE SALMON? IT DEPENDS ON BRINE USED AND ...
Smoked salmon process by: Dianne. My brine consists of 8 cups of water, 1 cup of Demerara brown sugar, 2/3 cup coarse salt. I soak my fish in the brine for 24 hours, then let dry long enough to …
From smoker-cooking.com
From smoker-cooking.com
See details
A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
Jul 08, 2013 · For salmon, trout, sturgeon and similar fish with fairly firm meat, we marinate fillets in a wet brine for roughly six to 10 hours depending on the size and thickness of the fish or fillets. The fish …
From cutterlight.com
From cutterlight.com
See details
SMOKED FISH BRINE - CHAR-BROIL
A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish. Facebook link to open a new window …
From charbroil.com
From charbroil.com
See details
BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR ...
How to Make Brine For Smoked Salmon. This basic brine for smoked salmon is simple. Water, salt, and white or brown sugar. The salt and sugar in the salmon brine do more than flavor the fish. They work together, improving the texture of the fish and helping it hold moisture. Other ingredients can be added to the brine …
From smoker-cooking.com
From smoker-cooking.com
See details
HOW LONG TO BRINE SALMON? IT DEPENDS ON BRINE USED AND ...
Smoked salmon process by: Dianne. My brine consists of 8 cups of water, 1 cup of Demerara brown sugar, 2/3 cup coarse salt. I soak my fish in the brine for 24 hours, then let dry long enough to …
From smoker-cooking.com
From smoker-cooking.com
See details
A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
Jul 08, 2013 · For salmon, trout, sturgeon and similar fish with fairly firm meat, we marinate fillets in a wet brine for roughly six to 10 hours depending on the size and thickness of the fish or fillets. The fish …
From cutterlight.com
From cutterlight.com
See details
SMOKED FISH BRINE - CHAR-BROIL
A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish. Facebook link to open a new window …
From charbroil.com
From charbroil.com
See details
SIMPLE SMOKED SALMON, ALASKA DEPARTMENT OF FISH AND GAME
This is a good, economical, easy and fairly quick method for preparing smoked salmon. The key is dry brining and letting the surface of the fish dry well before you smoke it. With your average coho or sockeye, this will provide nice, thick chunks of oily smoked salmon …
From adfg.alaska.gov
From adfg.alaska.gov
See details
THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · Sugar, while not required in a brine, is a useful ingredient to brown the skin. Adding sugar to a brine will increase the amount of caramelization achieved when cooking the chicken, …
From wikihow.com
From wikihow.com
See details
SOUS VIDE SALMON RECIPE - SERIOUS EATS
May 28, 2020 · Many recipes for sous vide salmon recommend soaking the fish in a saltwater brine before cooking in order to season it more deeply and to give it a denser, firmer texture. I tried cooking a few pieces of salmon side by side: one plain, one soaked in a liquid salt-and-sugar brine, one soaked in a plain salt brine…
From seriouseats.com
From seriouseats.com
See details
BEST SMOKED SALMON ON PELLET GRILL - WINDING CREEK RANCH
Apr 19, 2021 · Place salmon fillet on a large plate or dish and sprinkle spice mixture over the top of the salmon. When the grill has come up to the correct temperature, place salmon on the grill. Cook for about 1 hour at 275-300 degrees until the internal temperature of the salmon…
From windingcreekranch.org
From windingcreekranch.org
See details
SIMPLE SMOKED SALMON, ALASKA DEPARTMENT OF FISH AND GAME
This is a good, economical, easy and fairly quick method for preparing smoked salmon. The key is dry brining and letting the surface of the fish dry well before you smoke it. With your average coho or sockeye, this will provide nice, thick chunks of oily smoked salmon …
From adfg.alaska.gov
From adfg.alaska.gov
See details
THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · Sugar, while not required in a brine, is a useful ingredient to brown the skin. Adding sugar to a brine will increase the amount of caramelization achieved when cooking the chicken, …
From wikihow.com
From wikihow.com
See details
SOUS VIDE SALMON RECIPE - SERIOUS EATS
May 28, 2020 · Many recipes for sous vide salmon recommend soaking the fish in a saltwater brine before cooking in order to season it more deeply and to give it a denser, firmer texture. I tried cooking a few pieces of salmon side by side: one plain, one soaked in a liquid salt-and-sugar brine, one soaked in a plain salt brine…
From seriouseats.com
From seriouseats.com
See details
BEST SMOKED SALMON ON PELLET GRILL - WINDING CREEK RANCH
Apr 19, 2021 · Place salmon fillet on a large plate or dish and sprinkle spice mixture over the top of the salmon. When the grill has come up to the correct temperature, place salmon on the grill. Cook for about 1 hour at 275-300 degrees until the internal temperature of the salmon…
From windingcreekranch.org
From windingcreekranch.org
See details
