Best Smoked Salmon Brine Ala Poppie Recipes

BRINE FOR SMOKED SALMON

Brine for Smoked Salmon image

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.

Provided by Mike O.

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 13h10m

Yield 24

Number Of Ingredients 13

Ingredients

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

Steps:

Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g

BEST SMOKED SALMON BRINE ALA POPPIE

Best Smoked Salmon Brine Ala Poppie image

This is simple as can be, but it is the best brine for smoked salmon that I have ever used. My grampa Poppie did it like this and my husband and I decided it was the best way. Give it a try and let us know what you think.

Provided by Chef PotPie

Categories Low Protein

Time 16h

Yield 10 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup pickling salt
1/2 cup sugar
apple cider or juice

Steps:

Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
Let them soak for about 6 hours. Drain and rinse them.
Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
This time allows the brined fish to form a "pellicle" on the brined part which takes the smoke flavor.
Now smoke the fish for whatever you usually do. YUM.

Nutrition Facts : Calories 38.7, Sodium 5658.8, Carbohydrate 10, Sugar 10

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