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.
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I scaled the recipe down to 6 from 24 in the servings area and still had plenty of Brine for...