Reviewed: Nov. 2, 2009

yum yum

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sarahbim

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Reviewed: Sep. 30, 2009

Came out excellent the brine did take a while to prep but was well worth it. Great flavor

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FortheLoveofFood

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Reviewed: Sep. 22, 2009

Doubled this recipe as I had lots of salmon to smoke. I used 1 gallon of apple juice. I also used a glaze that I used by melting equal parts of butter & brown sugar that I put on the fish the last 1 hour of smoking. It was delicious!

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Busy Bee

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Reviewed: Sep. 14, 2009

Everyone loved it!! Made exactly as instructed!!

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Thef150girl

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Reviewed: Aug. 23, 2009

Ooh -La -Lah! I was very pleased with this brine. The delicate citrus and fresh thyme (my addition) flavors were apparent even with the heavy smoky flavor. I halved the recipe and still had enough for 4 medium salmon fillets. I loved the suggestion of using the brine in the water pan of the smoker! Besides adding fresh thyme, I skipped the hot sauce and added a halved jalapeno. This is a real winner!!!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jun. 1, 2009

This is a wonderful recipe! Tried it this weekend and I would not change a thing!!

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Big Joe

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: May 18, 2009

Great flavor!! Anyone who can't take a little extrat time to make this fantastic brine is truly missing out!! Thanks for the recipe!

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SSiguaw

Cooking Level: Intermediate

Living In: Blaine, Washington, USA

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Reviewed: Jan. 23, 2009

Superb! I made as the recipe calls, I will try making with 1/2 the kosher salt next time though as I and my guests felt it was slightly too salty for our palates. Still worth 5 stars!

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Oct. 6, 2008

This was a great brine to which I also added soy sauce. The salmon was so full of flavor and was totally enjoyed at our gathering yesterday. I've noticed that smoked salmon gets even more flavorful after a couple of days in the fridge, so that's where the other piece is sitting waiting to be enjoyed. Thank you so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 26, 2008

Amazing. Really, really good.

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rabon

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

Living In: Yosemite National Park, California, USA

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Reviewed: Aug. 24, 2008

I didn't like the way this brine washed out the color of the sockeye. The brine was beautiful - looked like we should be drinking it instead of putting our fresh salmon into it. We tasted salmon that had just been marinated in a simple salt and sugar brine and liked it much more than this.

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alaskamojo

Cooking Level: Expert

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Reviewed: Jul. 12, 2008

mild, light sweetness added to the meat. yum! tastes better than the smell of the brine would suggest.

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LITTLE OREGON GIRL

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Reviewed: May 25, 2008

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. 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.

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John U.

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: May 2, 2008

Two Christmas's ago, I wanted to prepare some smoked salmon fillets, for picking at, during our family get-together. I prepared the recipe as per the instructions. I them smoked in my smoker using alder chips. Everyone commented on how there was no "fishy" flavor at all. Near the edges where the filets are the thinnest, the meat was a bit salty; however that is to be expected. I will be making this again, for sure!

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FATCAT33

Cooking Level: Intermediate

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Apr. 21, 2008

This added a light citrus flavor to our smoked salmon. I used fresh grapefruit in place of the lemon and lime. I added fresh rosemary and fresh parsley from our garden. Due to time restraints, we left our salmon in the brine for 8 hours, this seemed to be plenty of time for added citrus flavor. I especially loved no fishy smell or taste.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 14, 2008

This recipe for salmon was the BEST salmon I have EVER HAD! It had the right amount of spicey and sweet! You all should definately try this one!

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Johnny

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Reviewed: Aug. 15, 2007

Most excellent! I have brined salmon and smoked it before but this recipe gives such a complex range of flavors that it is unbeatable. I loved it. I did half the recipe and there was still PLENTY. Also left out the sugars and the orannge. I dont really like a lot of sweet on my food. Just me. I highly recommend this one. Thanks for sharing it!

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Jul. 7, 2007

Very good - mad half like the others did and it was plenty for a 10 pound salmon. Marinated for about 22 hours. The crab and shrimp seasoning (I used Old Bay) was an interesting twist and gives it a great unique flavor. Thanks!!

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Sushiqueen

Cooking Level: Intermediate

Living In: Mcminnville, Oregon, USA

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Reviewed: Aug. 31, 2006

Incredible...does take some time and I halved the recipe and still had plenty (1 very large salmon)..comments were all VERY positive...I also used the leftover brine in the smoker water pan! I will definately use this one again-thanks.

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FARFUL

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Reviewed: Apr. 2, 2006

Very unique recipe! Takes a bit of time to prepare the brine but it was worth it. I'm glad I halved the recipe...it makes A LOT! I smoked two salmon filets and one halibut filet. Both came out juicy and flaky. Yum!

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