This salmon brine for smoking is made with lots of citrus flavors It is also excellent for trout This recipe makes enough to brine two large salmon fillets
Prep Time
12 hrs 15 mins
Dificult
Medium
Servings
24
Ingredients
Instructions
Pour water into a large bowl or small bucket. If using a pot
use one that does not contain aluminum. Stir in salt
white sugar
brown sugar
seasoning mix
lemon pepper
and black pepper. Add onion
lemons
oranges
lime
garlic
and hot pepper sauce.
Soak your salmon in this brine in the refrigerator for 12 to 36 hours.
Smoke using your desired method (see tip below).
To Smoke Salmon:
Pat fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down. Place a fan on high for about 4 hours to seal the fish. Add your favorite wood to the smoker. Smoke at 180 degrees F (82 degrees C) for 5 to 6 hours. Try it — y'all will love it!
Editor's Note:
Always brine foods in a food-grade
nonreactive container such as a stainless steel or enameled stockpot
a brining bag
or a food-grade plastic bucket.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
