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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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1 user found this review helpful

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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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6 users found this review helpful

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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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7 users found this review helpful

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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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10 users found this review helpful

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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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8 users found this review helpful

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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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13 users found this review helpful

Reviewer:

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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20 users found this review helpful

Reviewer:

QUIRKYIQ

	Cooking Level: Expert Home Town: Arcata, California, USA Living In: Stafford, Virginia, USA
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