Salmon Brine Thats Oh So Fine Recipes

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SALMON BRINE THAT'S OH-SO-FINE



Salmon Brine That's Oh-So-Fine image

Basic recipe that can be tweaked to your liking. We serve smoked salmon with a sour cream/dill/horseradish sauce over sliced baguette to guests that rave on and on about how incredible it is. This recipe works well with halibut too!

Provided by Lizette

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 10

2 tablespoons whole black peppercorns
1 gallon water
1 cup kosher salt
1 cup brown sugar
½ cup honey
½ cup pure maple syrup
¼ cup white sugar
2 jalapeno peppers, thinly sliced
6 cloves garlic, smashed
1 tablespoon onion powder

Steps:

  • Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
  • Combine water, crushed peppercorns, salt, brown sugar, honey, maple syrup, white sugar, jalapeno peppers, garlic, and onion powder in a large bowl; stir until sugars and salt dissolve completely.

Nutrition Facts : Calories 2039.1 calories, Carbohydrate 530.5 g, Fat 1 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 91297.9 mg, Sugar 499.8 g

SMOKED SALMON BRINE



Smoked Salmon Brine image

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

1/3 cup sugar
1/4 cup plain not iodized salt
2 cups soy sauce
1 cup water
1 cup dry white wine
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon liquid hot pepper sauce
salmon, prepared as desired
wood chips

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

SALMON BRINE THAT'S OH-SO-FINE



Salmon Brine That's Oh-So-Fine image

Basic recipe that can be tweaked to your liking. We serve smoked salmon with a sour cream/dill/horseradish sauce over sliced baguette to guests that rave on and on about how incredible it is. This recipe works well with halibut too!

Provided by Lizette

Categories     Brines

Time 10m

Yield 1

Number Of Ingredients 10

2 tablespoons whole black peppercorns
1 gallon water
1 cup kosher salt
1 cup brown sugar
½ cup honey
½ cup pure maple syrup
¼ cup white sugar
2 jalapeno peppers, thinly sliced
6 cloves garlic, smashed
1 tablespoon onion powder

Steps:

  • Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
  • Combine water, crushed peppercorns, salt, brown sugar, honey, maple syrup, white sugar, jalapeno peppers, garlic, and onion powder in a large bowl; stir until sugars and salt dissolve completely.

Nutrition Facts : Calories 2039.1 calories, Carbohydrate 530.5 g, Fat 1 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 91297.9 mg, Sugar 499.8 g

SAVORY SALMON BRINE FOR SMOKING



Savory Salmon Brine for Smoking image

Amazing recipe to marinate salmon prior to smoking. We've used this recipe the last 4 years with great success. Gives a tangy, flavorful bite to smoke fish strips. We cut the fish into 1-inch wide strips approx. 8-10 inches long and tie two together with thin twine. We then loop the tied strips over slats in our smokehouse for the drying time and smoking. We smoke slowly outdoors in our smokehouse using a combination of alders and apple chips. We use red cooking wine for our preferred flavor. Recipe taken from www.fishsniffer.com, Cookin' Your Catch, by Mark Elkins. This is an expensive marinade, but it will fill a five-gallon bucket and do approximately 10-12 huge fish. Prior to beginning, line a 5-gallon bucket with a clean, household garbage bag (33 gallon).

Provided by kennedyfish

Categories     Savory

Time P3DT2h

Yield 10 fish

Number Of Ingredients 12

10 large filleted salmon, cut into strips
1 cup non-iodized salt
2 gallons cold water
2 lbs dark brown sugar
16 ounces red wine or 16 ounces white wine
1 (32 ounce) bottle teriyaki sauce
6 ounces garlic powder
6 ounces onion powder
4 ounces pickling spices
1 ounce cinnamon
1 1/2 ounces italian seasoning
1 ounce mace (optional)

Steps:

  • Prepare fish, tie strips together, etc.
  • Combine all ingredients and let stand one hour.
  • Marinate fish in brine for 12-24 hours, stirring or agitating every 2 hours or so. Usually go for 24 hours.
  • Remove fish from brine and rinse brine off thoroughly in cold, running water.
  • Let fish air dry for at least 1 hour, until the flesh gets a "tacky" surface on it.
  • Place fish in smoker (do not use a barbecue). Distribute fish over racks evenly to make sure there is plenty of space between pieces.
  • Fill chip pan with a 50/50 mix of alder and apple chips. A pan of chips usually takes 1 hour to burn out. Replace chips as they burn out for the first 5 hours, then every 4-6 hours for the rest of the smoking time.
  • A salmon fillet will take between 8-24 hours to smoke depending on the size of the fillet and the desired amount of doneness. A 10-lb. salmon will yield 2 3.5-pound fillets that will take at least 12 hours to smoke for a soft texture. We smoke this salmon for a minimum of 24 hours to get a hard, smoked texture. (Depending on the weather, this could take 3-5 days.).

Nutrition Facts : Calories 583.5, Fat 0.4, SaturatedFat 0.1, Sodium 7447.2, Carbohydrate 132.7, Fiber 4.3, Sugar 109.8, Protein 10.2

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