Recipe by Mike O.
"Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets."
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lemon pepper to taste
1 (3 ounce) package
dry crab and shrimp seasoning mix
freshly ground black pepper to taste
garlic, crushed or to taste
hot pepper sauce
lemons, sliced and crushed
oranges, sliced and crushed
lime, sliced and crushed
yellow onion, sliced
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!
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.
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.
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!
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!
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.
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Brine for Smoked Salmon
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
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