Brine for Smoked Salmon The Best Recipes

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Brine for Smoked Salmon

"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."

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 (optional)
• 4 lemons, sliced and crushed
• 2 oranges, sliced and crushed
• 1 lime, sliced and crushed
• 1 large yellow onion, sliced

Instructions :

Prep : 1H10M	Cook : 24M	Ready in : 13H10M

• 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).

Notes :

• 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!

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