Smoked Salmon Brine How To Video Recipes

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SMOKED SALMON BRINE + HOW-TO VIDEO



Smoked Salmon Brine + How-To Video image

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

1/3 cup sugar (or brown sugar)
1/4 cup kosher salt
2 cups soy sauce
1 1/2 cups water
1 cup dry white wine
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp red pepper flakes (or freshly ground black pepper)
1 tsp Tabasco sauce (or hot sauce of choice)

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

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

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