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The Food Network and the Cooking Channel both have good recipes to brine a salmon before smoking it. Both recipes can be used with other types of seafood before smoking them.


To brine salmon before smoking it, mix a brine of fennel, onion, celery, garlic, salt, brown sugar, bay leaves and water, and let the salmon sit in the brine in the refrigerator for one to three days. Dry the salmon on a rack in a cool, breezy location.


Applying a brine to salmon before smoking it removes moisture, improves flavor and preserves the fish against spoilage, according to Smoker Cooking. It's necessary to remove moisture from the fish to smoke it properly.


For smoked salmon, gather 2 sides salmon, 3 limes, 1 tablespoon fresh thyme and 2 tablespoons olive oil. For brine, prepare 1 quart water and 2 1/2 tablespoons salt. Set smoker to between 200 and 225 degrees Fahrenheit, and the smoke brined fish until its internal tempe...


An easy brine recipe for smoked fish is made by mixing together 1 gallon of water, 1 1/3 cups of canning salt and 2/3 cup of brown sugar. The fish is then cut into halves and soaked in the brine for around 12 hours in the refrigerator.


The best salmon for smoked salmon recipes include either king salmon or sockeye salmon. These fish have a high oil content, translating to a richer more buttery flavor. However, those people who want a less potent or milder flavor should opt for pink salmon.


Popular ingredients to wet brine salmon include a combination of liquid, usually water, salt and sugar, and a choice of spices. Dry brine mixtures for fish generally include salt, brown sugar and spices.