Traeger Smoked Salmon Brine 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

HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE



How To Make Dry Brine Smoked Salmon; Easy Recipe image

Make the perfect dry brine smoked salmon with this easy recipe that includes step-by-step instructions. Serve it for brunch, lunch, dinner or just as an appetizer.

Provided by jettskitchen.com

Categories     Appetizer     brunch     dinner     lunch

Time 7h30m

Number Of Ingredients 5

3/4 cup Kosher salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 Tablespoon fresh cracked pepper
2 ounce Salmon filets with skin on

Steps:

  • In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.
  • Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.
  • Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.
  • 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). Then put the rest of the dry brine on top and distribute evenly.
  • Fold over plastic wrap and close ends tightly.
  • Then fold over foil tightly and place salmon in the refrigerator for 6 hours. To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.
  • Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt. It's best to run under the water for a good 2-3 minutes making sure all salt is removed.

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

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