DRY BRINE FOR SALMON RECIPES
HOW TO "DRY-BRINE" PORK CHOPS - ALLRECIPES
Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had.
Provided by Chef John
Categories Pork Chops
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
- Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
- Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.
Nutrition Facts : Calories 215.5 calories, CarbohydrateContent 0.4 g, CholesterolContent 65.2 mg, FatContent 11.7 g, FiberContent 0.2 g, ProteinContent 25.5 g, SaturatedFatContent 3.3 g, SodiumContent 2936.6 mg
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 "dry brine for salmon recipes"
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!
From angrybbq.com
Reviews 4.7
Total Time 1440 minutes
Category Appetizer
Cuisine American
Calories 313 kcal per serving
From angrybbq.com
Reviews 4.7
Total Time 1440 minutes
Category Appetizer
Cuisine American
Calories 313 kcal per serving
- 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.
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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
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DRY-BRINED SMOKED SALMON RECIPE | ALLRECIPES
We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it …
From allrecipes.com
From allrecipes.com
See details
DRY-BRINING IS THE BEST WAY TO BRINE MEAT, POULTRY, AND MORE
Dec 05, 2019 · A dry brine can get you the bronzed, crunchy chicken and turkey skin you've always dreamed of. Traditional brine just won't, and you'll be left with pale, soft, and flabby skin …
From seriouseats.com
From seriouseats.com
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SIMPLE SMOKED SALMON, ALASKA DEPARTMENT OF FISH AND GAME
With your average coho or sockeye, this will provide nice, thick chunks of oily smoked salmon (the thick parts of the filets), and drier, thinner pieces (the section near the tail). I cut the thicker fillets lengthwise through the meat, but not through the skin, so the meat is scored and the dry brine …
From adfg.alaska.gov
From adfg.alaska.gov
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HOW LONG TO BRINE SALMON? IT DEPENDS ON BRINE USED AND ...
Dry Salmon Brine by: Stonesfan. There are many dry and wet brines out there. One simple one I use is as follows. 2-3 Cups Dark Brown Sugar ; 1/4 Cup Granulated Garlic ; 1/4 Cup Ground Pepper ; 1/4 Cup Sea Salt; Mix all together, cover Salmon and Brine for 24 hrs. Rinse Salmon, and air dry …
From smoker-cooking.com
From smoker-cooking.com
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HOW TO MAKE SURE YOUR WILD SALMON NEVER TASTES DRY | WIL…
Nov 20, 2018 · Brining wild salmon can help the fillets retain their moisture if you intend to cook them with high temperatures and dry heat. Fish brines are not different than brines that you …
From wildalaskancompany.com
From wildalaskancompany.com
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A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
Jul 08, 2013 · Brine. Ingredients: For eight pounds of salmon, trout, sturgeon or other fish. 8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, …
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BBQ ELECTRIC SMOKERS/RECIPES - SMOKINTEX
Salmon. Sweet Smoked Salmon; Alder Wood Smoked Salmon; Salmon Candy Mark Shore; Dan's Fantastic Smoked Salmon; Smoked Salmon by Chef Sandy; Cilantro Marinated Salmon with Dill Sauce; South Of The Boarder Smoked Salmon; Cherry Wood Smoked Salmon; Ginger Smoked Salmon with Pineapple Relish; Salmon Fillet a la Jim; Tequila Salmon…
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From smokintex.com
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SMOKING SALMON ON A WOOD PELLET GRILL & SMOKER | Z GRILLS ...
Dec 26, 2018 · Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
From zgrillsguide.com
From zgrillsguide.com
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THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · The salt draws out moisture, which dissolves the salt into a thin, natural wet brine that the chicken then reabsorbs. Use course sea salt or kosher whenever possible for a dry brine…
From wikihow.com
From wikihow.com
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WOODBRIDGE SMOKEHOUSE – HAND SMOKED TASMANIAN SALMON AN…
After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours. The salmon is then marinated in maple syrup, before being hot smoked over a naked fire for 40 minutes. This double smoking process helps to intensify the smokey flavour of the salmon …
From woodbridgesmokehouse.com.au
From woodbridgesmokehouse.com.au
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HOW TO "DRY-BRINE" PORK CHOPS - 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
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DRY-BRINED SMOKED SALMON RECIPE | ALLRECIPES
We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it …
From allrecipes.com
From allrecipes.com
See details
DRY-BRINING IS THE BEST WAY TO BRINE MEAT, POULTRY, AND MORE
Dec 05, 2019 · A dry brine can get you the bronzed, crunchy chicken and turkey skin you've always dreamed of. Traditional brine just won't, and you'll be left with pale, soft, and flabby skin …
From seriouseats.com
From seriouseats.com
See details
SIMPLE SMOKED SALMON, ALASKA DEPARTMENT OF FISH AND GAME
With your average coho or sockeye, this will provide nice, thick chunks of oily smoked salmon (the thick parts of the filets), and drier, thinner pieces (the section near the tail). I cut the thicker fillets lengthwise through the meat, but not through the skin, so the meat is scored and the dry brine …
From adfg.alaska.gov
From adfg.alaska.gov
See details
HOW LONG TO BRINE SALMON? IT DEPENDS ON BRINE USED AND ...
Dry Salmon Brine by: Stonesfan. There are many dry and wet brines out there. One simple one I use is as follows. 2-3 Cups Dark Brown Sugar ; 1/4 Cup Granulated Garlic ; 1/4 Cup Ground Pepper ; 1/4 Cup Sea Salt; Mix all together, cover Salmon and Brine for 24 hrs. Rinse Salmon, and air dry …
From smoker-cooking.com
From smoker-cooking.com
See details
HOW TO MAKE SURE YOUR WILD SALMON NEVER TASTES DRY | WIL…
Nov 20, 2018 · Brining wild salmon can help the fillets retain their moisture if you intend to cook them with high temperatures and dry heat. Fish brines are not different than brines that you …
From wildalaskancompany.com
From wildalaskancompany.com
See details
A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
Jul 08, 2013 · Brine. Ingredients: For eight pounds of salmon, trout, sturgeon or other fish. 8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, …
From cutterlight.com
From cutterlight.com
See details
BBQ ELECTRIC SMOKERS/RECIPES - SMOKINTEX
Salmon. Sweet Smoked Salmon; Alder Wood Smoked Salmon; Salmon Candy Mark Shore; Dan's Fantastic Smoked Salmon; Smoked Salmon by Chef Sandy; Cilantro Marinated Salmon with Dill Sauce; South Of The Boarder Smoked Salmon; Cherry Wood Smoked Salmon; Ginger Smoked Salmon with Pineapple Relish; Salmon Fillet a la Jim; Tequila Salmon…
From smokintex.com
From smokintex.com
See details
SMOKING SALMON ON A WOOD PELLET GRILL & SMOKER | Z GRILLS ...
Dec 26, 2018 · Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
From zgrillsguide.com
From zgrillsguide.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, one rubbed (dry …
From seriouseats.com
From seriouseats.com
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HOW TO SMOKE SALMON ON THE BIG GREEN EGG - DELISHABLY
Brining the Salmon. I thought it was worth calling out the change in the texture of the salmon after brining for about 8 hours. Before the brine, the filet was soft and supple. Afterwards, the filet became stiff. Also, the brine pulls a lot of the moisture out of the salmon…
From delishably.com
From delishably.com
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