Reviewed: Mar. 4, 2012

I've tried many different brines over the years and some were good and some totally ruined my salmon. this recipe is truly one that I will be making over and over presuming that I have 4 days to make it. I did not use the crab and shrimp seasoning mix but otherwise followed the recipe to the letter then cold smoked it at 95 degrees for 16 hours it came out better than any other store bought smoked salmon I've ever bought including some that I had flown in from Europe. everyone including my fishmonger raved about it.

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Reviewer:

liondirk

Reviewed: Nov. 18, 2011

This was the best smoked turkey I have ever had.

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4 users found this review helpful

Reviewer:

DBELLE

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Hamilton, Georgia, USA

Reviewed: Jun. 12, 2011

I cut the salt in half and cut the recipe in half for a single Salmon filet. I left the Salmon in the brine mixture for 20 hours then left to dry for another 2 hours before smoking using Apple wood chips. The Salmon came out with a hint of citrus and a just a slight overtone of the Old Bay seasoning. If I do this again I think I will omit the Old Bay as it doesn't compliment the Salmon in my palate. YMMV.

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7 users found this review helpful

Reviewer:

Irradiated Fuel Handler

Reviewed: Apr. 26, 2011

I live in the Pacific Northwest, and I smoke a LOT of fresh caught fish. This is one of the best recipes ever. The ingredients exactly mirror my barbecue salmon recipe. I just never thought to brine that way. Thanks! I made two batches. For the second batch I cut down the salt by half, and added a half cup of Safeway's brand of Teriyaki Marinade, and added some Chinese chili paste. I smoked both filets using fresh cherry limbs, apple wood, and cedar. The best fish anyone has ever tasted! Both excellent. Both unique. You can taste the citrus flavors right off the grill, but the longer it sits in the refrigerator the better smoked salmon flavor it gets! (brine it for a full 36 hours if you can.)

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Reviewer:

yiddishlion

Reviewed: Dec. 26, 2010

This brine was awesome. I pretty much followed the original recipe, take or give an orange or two. I also had 4.5lbs of salmon and it was just the right amount, so I imagine you can cut it in half for about 2.5lbs and fewer. Some said they changed it so that it wouldn't be that sweet. I didn't find it that sweet at all even with all of the sugar. I imagine you could come some of the white out. I put the fish in the brine for about 11 hours, took out the fish, and let filets sit in the fridge over night. I soaked cedar planks for 30 minutes in the brine. I smoked the fish for about 3-4 hours at 175F using a mixture of apple and hickory. It was amazing. Thanks for this recipe.

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Reviewer:

jcolleps

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Reviewed: Dec. 22, 2009

This is one of my favorite ways to smoke salmon the only thing I couldnt find was the dry crab and shrimp mix.I smoked it in a bullet smokerwith an apple wood,again a must have,you can use some of the left over brine in the water bowl of your smoker instead of water,not sure if it really makes a difference but it sure smells good.

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12 users found this review helpful

Reviewer:

crad

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Nov. 2, 2009

yum yum

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9 users found this review helpful

Reviewer:

sarahbim

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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Reviewer:

FortheLoveofFood

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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10 users found this review helpful