Brine For Smoking Salmon Or Trout Recipes

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BRINE FOR SMOKED SALMON



Brine for Smoked Salmon image

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

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

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

SMOKED STEELHEAD TROUT (SALMON)



Smoked Steelhead Trout (Salmon) image

Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.

Provided by SHADOWS1

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 13h40m

Yield 6

Number Of Ingredients 8

2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 ½ tablespoons dried rosemary, crushed
1 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or wine

Steps:

  • Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
  • Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
  • Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
  • Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
  • Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg

BRINE FOR SMOKING SALMON OR TROUT



Brine for smoking Salmon or Trout image

Make and share this Brine for smoking Salmon or Trout recipe from Food.com.

Provided by Diana Adcock

Categories     Trout

Time 5m

Yield 1 recipe

Number Of Ingredients 7

1 cup water
4 cups apple juice
1/2 cup honey
2 tablespoons Worcestershire sauce
1/2 cup non-iodized salt
1 teaspoon Accent seasoning
3 bay leaves, mashed but not crushed

Steps:

  • Combine all ingredients in a glass or non-reactive bowl.
  • Filet Salmon or Trout and cut into desired pieces.
  • Pour the brine into a freezer bag and add fish.
  • Remove air, seal and place in the fridge, turning every so often.
  • Brine for at least 8 hours, up to 24 hours.
  • Remove from brine, rinse, pat dry and now you are ready to smoke.

BRINE FOR SMOKED SALMON



Brine for Smoked Salmon image

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

2 cups water
1/2 cup brown sugar
2 tablespoons soy sauce
1/2 cup maple syrup
1 tablespoon sea salt
4 garlic cloves
2 bay leaves

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.

BASIC BRINE FOR SMOKING MEAT



Basic Brine for Smoking Meat image

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.

Provided by Smokin' Ron

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 3

¼ cup kosher salt
¼ cup packed brown sugar
4 cups water

Steps:

  • In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g

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