Brine For Smoked Salmon Recipes
SMOKED SALMON BRINE + HOW-TO VIDEO
Smoked salmon brine is the key to perfectly moist, tender smoked fish. This recipe and video explain how to make and use salmon brine!
Provided by Kevin Is Cooking
Categories Marinades
Time 10m
Number Of Ingredients 9
Steps:
- To a large bowl, add sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce. Use a whisk to incorporate and thoroughly dissolve the sugar and salt.
- Pour a little of the brine in the bottom of a 13x9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours.
Nutrition Facts : ServingSize 1 oz, Calories 737 kcal, Carbohydrate 119 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, Sodium 45446 mg, Fiber 5 g, Sugar 78 g, UnsaturatedFat 2 g
BRINE FOR SMOKED SALMON
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.
Provided by Mike O.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 13h10m
Yield 24
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g
BRINE FOR SMOKED SALMON
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!
Provided by januarybride
Categories Low Protein
Time 24m
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.
DRY-BRINED SMOKED SALMON
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 with plain bagels and cream cheese.
Provided by Kaitlyn85
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 10h15m
Yield 12
Number Of Ingredients 6
Steps:
- Mix 1 cup brown sugar and kosher salt together in a small bowl.
- Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
- Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
- Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
- Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g
SMOKED SALMON BRINE
From my collection of old recipe clippings. This one comes from Theresa Anderson, Arlington, Washington.
Provided by CJAY8248
Categories Low Cholesterol
Time 20h
Yield 1 salmon, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
Nutrition Facts : Calories 81, Fat 0.1, Sodium 6054.9, Carbohydrate 10.8, Fiber 0.5, Sugar 7.9, Protein 6.1
More about "brine for smoked salmon recipes"
SMOKED SALMON BRINE – EASY RECIPE - GRILL MASTER UNIVERSITY
2017-10-13 To do this, boil 1/4 of the water from the base recipe (1 gallon), so 1 quart/4 cups. Add herbs and spices, cover and leave to rest for 10 minutes. …
From blog.cavetools.com
4.8/5 (4)Category Main CourseServings 4Calories 74 per serving
From blog.cavetools.com
4.8/5 (4)Category Main CourseServings 4Calories 74 per serving
BEST BRINES FOR SMOKING SALMON OR TROUT
First, mix 3/4 to 1 cup of plain, non-iodized salt, with 4 heaping cups of brown sugar. Mix this thoroughly. Then in a crock, plastic or glass container (not metal), place one layer of fish on the bottom of the container. Then generously …
From smokehouseproducts.com
From smokehouseproducts.com
BEST SMOKED SALMON BRINE - THE KITCHEN PROFESSOR
2021-07-05 Take a liter (1/4 gallon) of water, add 50g (4½ tbsp) of salt, and 40g (/3½ tbsp) of sugar. Stir all the ingredients together. Done. It really is as simple as that. This will be enough for around a pound and a half of smoked salmon, …
From thekitchenprofessor.com
From thekitchenprofessor.com
BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR, …
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. …
From smoker-cooking.com
From smoker-cooking.com
10 BEST SMOKED SALMON BRINE RECIPES | YUMMLY
2022-06-26 Maple Smoked Salmon Spiced. kosher salt, salmon filet, black pepper, water, maple syrup, dry white wine and 2 more.
From yummly.com
From yummly.com
TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
2022-01-18 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 …
From angrybbq.com
From angrybbq.com
INCREDIBLE CANDIED SMOKED SALMON RECIPE | BRADLEY …
Incredible Candied Smoked Salmon Recipe. 05. Jan. Mix together Sugar and Salt. Skin and debone salmon, as well as cut off dark meat before smoking. Do not use belly strips as they are too fatty. Cut salmon into pieces such as …
From bradleysmoker.com
From bradleysmoker.com
SIMPLE SMOKED SALMON RECIPE - SALT PEPPER SKILLET
2022-03-07 Create the dry brine by mixing the sugar and salt together in a small bowl. Place the salmon filet skin-side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in …
From saltpepperskillet.com
From saltpepperskillet.com
EXCELLENT BRADLEY SMOKED ALASKAN SALMON RECIPE
Step 5: SMOKING. Smoke using the following Bradley Smoking guideline: (alder, cherry, or apple bisquettes). 100°F – 120°F for 1-2 hours. Increase to 140°F for 2-4 hours. Increase to 175°F for 1-2 hours to finish. A big Thank You to our loyal …
From bradleysmoker.com
From bradleysmoker.com
10 BEST DRY BRINE SMOKED SALMON RECIPES | YUMMLY
2022-06-21 Hot Smoked Salmon, Soba and Asian Greens Salad Food52. soy sauce, warm water, leaves, lemon, turbinado sugar, ginger and 10 more.
From yummly.com
From yummly.com
HOT SMOKED SALMON - QUICK, NO BRINE RECIPE - THE …
2019-08-07 Depending on the temperature of your smoker, a single fillet of salmon may be ready in as little as 20 minutes, whereas the large piece I was using took 50 minutes. Check the internal temperature at the thickest part of …
From hedgecombers.com
From hedgecombers.com
THE BEST HOT SMOKED SALMON RECIPE - COOKING LSL
2018-09-09 Remove fish from the fridge. In two small bowls, combine the ingredients for the sweet and savory rubs. Rub one piece with the sweet rub and the other with the garlic dill rub. Place salmon on the smoker skin side down …
From cookinglsl.com
From cookinglsl.com
HOW TO SMOKE SALMON - SMOKED SALMON RECIPE
2012-08-12 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 …
From honest-food.net
From honest-food.net
MAKING COLD SMOKED SALMON THAT'S PERFECT FOR …
The Cold Smoked Salmon Brine. Salmon Fillet Being Brined Prior To Cold Smoking. This is a brine recipe that I use to prepare the salmon for cold smoking. 1 and 1/2 cups canning salt, or 2 cups kosher salt; 2 cups white …
From smoker-cooking.com
From smoker-cooking.com
30 BEST SMOKED SALMON RECIPE IDEAS | RECIPES, DINNERS AND EASY …
2021-11-12 Blini with Smoked Salmon. There are a couple of preparation methods, but in general, smoked salmon is made by curing and smoking the fish. (Fun fact: lox is cured, but not smoked). It is typically ...
From foodnetwork.com
Reviews 120Author By
From foodnetwork.com
Reviews 120Author By
EASY SMOKED SALMON RECIPE - THE ROASTED ROOT
2021-07-17 Preheat your smoker to 225 degrees Fahrenheit. Place a long sheet of foil (a couple of inches longer than your fillet) on a large baking sheet. Pat the salmon dry with a paper towel and place it on the sheet of foil. Fold up the sides of the foil around the salmon, creating a …
From theroastedroot.net
From theroastedroot.net
BEST BRINE RECIPE FOR SMOKING FISH - FOOD NEWS
Directions Mix a brining solution by mixing kosher salt, sugar, and water. Soak half of adler or apple wood chips in water for 30 minutes. An hour before smoking, remove fish from brine and rinse well. For the first hour, keep temperature below 150 degrees to allow fish to soak up smoke.
From foodnewsnews.com
From foodnewsnews.com
EASY BRINED SMOKED SALMON – LOW CARB BRINE RECIPE TOO!
2019-05-03 4 cups of water to ¼ cup of sugar to ⅛ cup of salt. If you just use these you will be fine. In this recipe I use water, brown sugar, salt, garlic, bay leaf, fennel seed, celery, onions, cayenne and mustard seeds. The extra spices and vegetables just give it a little more depth of flavor. If you have them use them.
From mylifecookbook.com
From mylifecookbook.com
DELICIOUS DRY BRINED SMOKED SALMON - DELISHABLY
Mix the salt, clove and brown sugar in a bowl well. Put half of the mixture in a baking pan. Place the salmon skin side down. Take the remaining salt and brown sugar mix and cover the top of the salmon. Pat it down. Place it in the refrigerator and let …
From delishably.com
From delishably.com
SMOKED SALMON RECIPE BRINE | GRILLGIRL
Combine the salt, sugar and garlic powder and rub all over the filets, including the sides of the dish to ensure all parts of the salmon are covered. Let the fish dry brine in the refrigerator for 45 minutes- it will give have given up a lot of liquid by this time. Rinse the fish really well to remove the salt sugar mixture.
From grillgirl.com
From grillgirl.com
DAN’S SMOKED SALMON BRINE | COOKING MAMAS
2012-04-13 Instructions. In a large, non-reactive container, whisk together water, soy sauce, apple cider vinegar, rum, brown sugar, salt and pepper until dissolved. Add onions, garlic, ginger; stir to combine. Add salmon fillets, making sure they are covered with brine. Cover the container and marinate overnight in the refrigerator.
From cookingmamas.com
From cookingmamas.com
BRINE RECIPES SMOKED HAM - COOKEATSHARE
Fettuccine With Smoked Ham And Creamy Garlic Sauce. 1288 views. Butter, (1oz), 1 x 125 gram pac premium smoked ham, roughly minced, 1 x 250 gram pac fresh
From cookeatshare.com
From cookeatshare.com
QUICK BRINE HONEY MUSTARD SMOKED SALMON - SMOKEHOUSE PRODUCTS
2021-08-19 Drain salmon and discard brine. Place salmon pieces skin-side down on a rack, sprinkle with pepper and allow to dry, refrigerated 1 - 3 hours. Preheat Little Chief or Big Chief Smoker 10 - 15 minutes. Add chips of choice to chip pan. Put salmon on racks and place in smoker. Smoke 2 - 3 hours replacing chips one time.
From smokehouseproducts.com
From smokehouseproducts.com
COOL SMOKED SALMON WITH CITRUS - SMOKING MEAT WITH JEFF PHILLIPS
2015-07-23 In this recipe, I will show you how to brine the salmon, dry it until it forms a perfect “seal” or pellicle on the outside, season it with barbecue rub and sweet and tangy citrus juices then smoke it to absolute perfection. Helpful Information. Prep Time: 8 hours. Cook Time: 4+ hours. Smoker Temp: 160°F.
From smoking-meat.com
From smoking-meat.com
BROWN SUGAR BRINED SMOKED SALMON | CHAR-BROIL | CHAR-BROIL®
1. In a large baking dish, mix water, soy sauce, brown sugar, garlic, onion powder, and ginger until well combined. Let cool completely. 2. Add fish fillets and let rest in the fridge for 6-7 hours. 3. Preheat smoker to 160°F and add alder wood chips to the smoker box. Place salmon in smoker and cook for about 3 hours. 4.
From charbroil.com
From charbroil.com
HOMEMADE COLD SMOKED SALMON - THERESCIPES.INFO
The difference between cold-smoked salmon and warm-smoked salmon is the way the fish is treated prior to smoking. Cold-smoked salmon is seasoned with a cure or dry brine. A cure is typically a mixture of dry seasonings consisting of salt, sugar, and dried or fresh herbs. The dry brine will pull moisture from the salmon and make the flesh firmer.
From therecipes.info
From therecipes.info
TRAEGER SMOKED SALMON - A GRILL FOR ALL SEASONS
2021-12-01 Ingredients for the Dry Brine. ¼ cup brown sugar. ¼ cup white sugar. ½ cup kosher salt. Step One: Combine all three ingredients into a small bowl and mix thoroughly. Place your salmon fillet in a cooking sheet or tray and sprinkle the brine mixture over the entire length of it. Be sure to cover both sides with brine.
From agrillforallseasons.com
From agrillforallseasons.com
HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE
Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon. Place salmon (skin side down) on top of dry brine. Pour about 1/2 cup dry brine on top of salmon and spread evenly. Place the other salmon filet on top of the dry brine (skin side up).
From jettskitchen.com
From jettskitchen.com
HOW TO BRINE SALMON (EASY METHOD) - IMMACULATE BITES
2021-04-01 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 on a dish and cover it …
From africanbites.com
From africanbites.com
SMOKED SALMON WITH SOY SAUCE AND BROWN SUGAR BRINE
2012-09-10 Smoked salmon pizza always draws rave reviews. Smoked Salmon with Soy Sauce and Brown Sugar Brine. The basic recipe is 4 parts water to 1 part soy sauce with 1/4 cup sea salt for every cup of soy sauce. Figure about 1 cup brine per pound of fish. Add brown sugar, garlic and ginger to taste. White pepper, cayenne pepper, and other seasonings and ...
From cutterlight.com
From cutterlight.com
SMOKED MAPLE GLAZED SALMON RECIPE | HEY GRILL, HEY
2019-07-28 In a small bowl, combine the maple syrup and orange juice and set aside. Preheat your smoker to 165-170 degrees F. Place the salmon on the grates skin side down and smoke for 3-4 hours, or until the internal temperature of the salmon reaches 145 degrees.
From heygrillhey.com
From heygrillhey.com
VODKA BRINED SMOKED SALMON • EVERY DANG DISH
2021-02-09 Instructions: In a small bowl, whisk together brown sugar, pepper, salt and vodka. Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 4 hours. Remove from bag, rinse and dry with paper towels. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
From everydangdish.com
From everydangdish.com
SMOKED SALMON DIP RECIPE | SCHEELS.COM
Mix thoroughly. Add about 2 cups of ice to the brine, stir, and add salmon fillet. Marinate the fish in the brine for about 24 hrs. After 24 hrs, pat the fish dry and add it to tin foil, with a little oil. Heat up the Traeger to 180° super smoke and cook salmon for about 4 hours. Slice baguette, butter, and toast on the Traeger.
From scheels.com
From scheels.com
HOT SMOKED SALMON BRINE RECIPES
Skin on (slits every ¾ inch or 20mm) 30 minutes. All that remains now is to dry and smoke your fish. Dry it by placing it on a cake cooling rack in your refrigerator overnight. To smoke your salmon it's a two step process. Step 1 is to gradually bring your smoker temperature up to 80°C or 175°F over a period of about 30 minutes and then step ...
From barbecue-smoker-recipes.com
From barbecue-smoker-recipes.com
CANDIED SMOKED SALMON BITES - YOU GOTTA TRY THIS RECIPE!
2022-06-29 2. Brine the Salmon. Mix 4 ounces of maple syrup, sugar, and salt in a bowl and use it to brine the salmon. I just placed the salmon on a metal tray and poured the brine on the salmon. Every 10 minutes, I used a spoon to baste the salmon bites with the brine. My total time to brine the salmon was only about one hour.
From grillsmokelove.com
From grillsmokelove.com
VODKA BRINED SMOKED WILD SALMON RECIPE | TRAEGER GRILLS
Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
From traeger.com
From traeger.com
SMOKED SALMON DRY BRINE (JOE THORTON) - BIGOVEN
Lay filet, skin side down, over the brine. Pour enough brine over fish and spread until completely covered. Wrap with plastic to seal. Wrap with tin foil. 4. Leaving fish in casserole dish, cover fish with another casserole dish. Place a heavy weight like soup cans or phone book on top. 5. Brine 8 hour or overnight. 6. Prep smoker and turn on ...
From bigoven.com
From bigoven.com
HOW TO MAKE SMOKED SALMON AT HOME | ALASKAN SALMON CO.
2021-07-06 1. Brine Your Salmon. Your first step is to brine your salmon. A basic brine recipe is 1 quart water, 1/3 cup kosher salt and 1 cup brown sugar. After mixing all your brine ingredients together, pour it over your salmon and let it rest in a large container in the fridge, for no less than 4 hours, but no more than 48 hours.
From aksalmonco.com
From aksalmonco.com
SMOKE SALMON IN AN ELECTRIC SMOKER » RECIPE AND GUIDE
Drain the saltwater, wash thoroughly with ice water, and dry thoroughly. 4. Arrange the salmon skin surface down on a chopping board on the head of an enormous cooking tray. 5. Allow the salmon to rest in the refrigerator for nine to ten hours to produce a peptidoglycan layer. 6.
From bbqsmokersreview.com
From bbqsmokersreview.com
RECIPE DETAIL PAGE | LCBO
Remove salmon from brine and pat dry. 2 Preheat grill to high. Add smoking packages. (To make smoking packages: wrap 2 cups (500 mL) wood chips in foil. Poke holes in foil and add to barbecue before you reduce heat.) Turn off 2 burners and reduce heat to 225 to275°F (110 to 140°C). 3 Rub the skin side of the salmon with vegetable oil. Place ...
From lcbo.com
From lcbo.com
MÄNNKITCHEN HOW TO SMOKE SALMON: FLEXIBLE DRY BRINE RECIPE
Increase smoker temp to 225F and cook remaining thick pieces until internal temp is reached. Eat a few chunks warm from the smoker because you've earned it. Allow the rest to cool, then seal and store in the refrigerator for up to 10 days or in the freezer for up to one year. You'll eat it …
From mannkitchen.com
From mannkitchen.com
BRINE RECIPE FOR SALMON - THERESCIPES.INFO
The Best Brine for Smoking Salmon - The Kitchen Professor best thekitchenprofessor.com. Brining salmon before smoking adds a dimension of flavor and moistness that compliments that delicious smoked salmon taste.Preparing the brine.Add enough water to cover your salmon to a pot. Add 4 cups brown sugar and 1 cup salt to the water.
From therecipes.info
From therecipes.info
SMOKED SALMON: DRY BRINES - BECHAROF LODGE ON THE EGEGIK RIVER
Instructions: 1. Thoroughly mix salt and brown sugar. 2. Put smoker racks in sink, sprinkle a liberal layer of the dry mixture over each piece of fish. Press the dry brine firmly into each piece of meat, and apply more mixture. Add approximately 1/4 inch of dry mixture to each piece of fish, firmly packing it down.
From becharoflodgefishing.com
From becharoflodgefishing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #condiments-etc #seafood #easy #low-fat #marinades-and-rubs #salmon #fish #smoker #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #saltwater-fish #equipment #grilling #3-steps-or-less
You'll also love