any harm in leaving rub on salmon 8 hours vs 2-3?


 
B

Briann R

New member
Going to smoke some salmon for a party on Friday - planning on smoking thursday night. Any harm if I put the rub on in the AM, stick it in the fridge and leave it while I'm at work all day and pulling it out when I get home?
 
If the rub is salty you'll end up with overly salty fish.
Salmon is one thing that I don't like a lot of seasoning on. I keep trying brines when people tell me they have a good one... but I always go back to minimal flavorings on salmon. A little seafood magic is about all it gets. Maybe a small amount of a light sauce.
 
Also, salt draws moisture out of meat (actually, it will draw moisture out of the air or anything it's in contact with) so if you don't want a drier salmon, I wouldn't leave a salty rub on that long.

Bill
 
I don't go that long but it really depends on the results you are looking for. Gravlax, e.g., is salt-cured over several days.

I do like brines for salmon. I make lighter ones and brine for 45-90 minutes, depending on the brine and the thickness of the salmon. The rubs I make are 'stepped', that is, one element sprinkled on after another. Here is an example.
 
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