I scaled the recipe down to 6 from 24 in the servings area and still had plenty of Brine for the approx. 2 lbs of salmon I prepared. I went a bit heavy on the lime and lemon because I was not playing attention to the recipe, but it came out great. Also, for ease of cleanup I marinated the salmon using a large freezer bag instead of a large bowl or pot. I marinaded the salmon for about 16 hours then put it on the smoker using the marinade in the smoker's water dish like another member noted and used some Wine Aged Oak wood chips. I took the salmon to a birthday party and got rave reviews, even from the people who usually "know a better way"! I loved it myself and couldn't be happier.

Reviewed On: May 25, 2008

I loved this recipe, it was quick, easy, very tasty, and suprised my wife!!! I gave it 5/5 Stars. I am still improving my cooking skills and I learned a couple of things with this. . . 1)The only other ingredient in the can of Salmon I used (it was Starkist) was salt and there was plenty of it, so be careful with the seasoning you add. Some other reviewers gave some suggestions that sound good. 2)This recipe recommends using the drained liquid to moisten the mixtures if needed to get them to form into patties. Make sure you need it before you add it, I added it before I checked and ended up needing more bread crumbs to fix my mistake.

Reviewed On: May 17, 2008