Brined and Smoked Salmon

BrianCal

TVWBB Super Fan
Heres mine:

Smoked Salmon

For the brine
1/2 cup sugar
1/4 cup non-iodized salt
1 cup water
1/2 cup dry white wine
2 cups soy sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon tabasco

Brine the salmon for 12-24 hours

Smoke at 200-225 degrees to an internal temp of 150-165

Let it cool and enjoy
 

BrianCal

TVWBB Super Fan
A couple of notes - some say that you shouldn't brine fish that long. You can definitely feel the texture change when you take it out of the brine, but I think it adds to the texture when done, makes it nice and flaky. Also, I don't pat it dry or anything, I just grab it and throw it on the rack. I usually use a fruit wood, either apple or cherry.

We let it cool down completely, then serve it with crackers (we use Club Crackers).

Its extremely popular, I have friends who request it as appetizers for parties. Even one friend who hates fish loves this salmon.
 

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