Salmon

[Steven Hubbard]

I have always served salmon with a basic brine.

1q water
1/2c kosher salt
1/4c brown sugar

I let it brine 2 or 3 hours and air dry. Then I brush it with store-bought barbecue sauce (just a little) and let it dry again. I cook it about 90 mins at 250F. Seems like a can't-miss cook. I ALWAYS serve this as a whole fillet on a platter with crackers.

But getting ready for the Christmas Eve salmon . . . I see recipes that give cook times ranging from 90 mins for dry brine and 3 hours for wet brine. Is salmon really THAT flexible?

I would like to try the cardogs salmon served appetizer style, but I note that recipe indicates that it produces moist dinner-style salmon as opposed to appetizer-style.

Think I can just make the cardogs and cook it a bit longer to dry it a touch more? Recommendations?

Thanks,
Steven

 

[K Kruger]

Discrepancies in brine times are likely due to either misunderstandings of the authors regarding what's actually necessary or the nature of the brines themselves, i.e., whether the brine has flavor elements that might thus require more brine time.

You can cook the Cardogs salmon longer, yes.