Best 4 Salmon Brine Thats Oh So Fine Recipes
Are you looking for an easy and delicious way to cook salmon? Look no further! This article will provide you with the best recipe for salmon brine that is sure to impress your taste buds. Whether you prefer a simple brine or one with a more complex flavor profile, we have got you covered. With just a few simple ingredients and easy-to-follow instructions, you can create a flavorful salmon brine that will make your dish the star of the table. So gather your ingredients, prepare your taste buds, and get ready to embark on a culinary journey that will leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
SALMON BRINE THAT'S OH-SO-FINE
Basic recipe that can be tweaked to your liking. We serve smoked salmon with a sour cream/dill/horseradish sauce over sliced baguette to guests that rave on and on about how incredible it is. This recipe works well with halibut too!
Provided by Lizette
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
- Combine water, crushed peppercorns, salt, brown sugar, honey, maple syrup, white sugar, jalapeno peppers, garlic, and onion powder in a large bowl; stir until sugars and salt dissolve completely.
Nutrition Facts : Calories 2039.1 calories, Carbohydrate 530.5 g, Fat 1 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 91297.9 mg, Sugar 499.8 g
SMOKED SALMON BRINE
From my collection of old recipe clippings. This one comes from Theresa Anderson, Arlington, Washington.
Provided by CJAY8248
Categories Low Cholesterol
Time 20h
Yield 1 salmon, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
Nutrition Facts : Calories 81, Fat 0.1, Sodium 6054.9, Carbohydrate 10.8, Fiber 0.5, Sugar 7.9, Protein 6.1
SALMON BRINE THAT'S OH-SO-FINE
Basic recipe that can be tweaked to your liking. We serve smoked salmon with a sour cream/dill/horseradish sauce over sliced baguette to guests that rave on and on about how incredible it is. This recipe works well with halibut too!
Provided by Lizette
Categories Brines
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
- Combine water, crushed peppercorns, salt, brown sugar, honey, maple syrup, white sugar, jalapeno peppers, garlic, and onion powder in a large bowl; stir until sugars and salt dissolve completely.
Nutrition Facts : Calories 2039.1 calories, Carbohydrate 530.5 g, Fat 1 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 91297.9 mg, Sugar 499.8 g
SAVORY SALMON BRINE FOR SMOKING
Amazing recipe to marinate salmon prior to smoking. We've used this recipe the last 4 years with great success. Gives a tangy, flavorful bite to smoke fish strips. We cut the fish into 1-inch wide strips approx. 8-10 inches long and tie two together with thin twine. We then loop the tied strips over slats in our smokehouse for the drying time and smoking. We smoke slowly outdoors in our smokehouse using a combination of alders and apple chips. We use red cooking wine for our preferred flavor. Recipe taken from www.fishsniffer.com, Cookin' Your Catch, by Mark Elkins. This is an expensive marinade, but it will fill a five-gallon bucket and do approximately 10-12 huge fish. Prior to beginning, line a 5-gallon bucket with a clean, household garbage bag (33 gallon).
Provided by kennedyfish
Categories Savory
Time P3DT2h
Yield 10 fish
Number Of Ingredients 12
Steps:
- Prepare fish, tie strips together, etc.
- Combine all ingredients and let stand one hour.
- Marinate fish in brine for 12-24 hours, stirring or agitating every 2 hours or so. Usually go for 24 hours.
- Remove fish from brine and rinse brine off thoroughly in cold, running water.
- Let fish air dry for at least 1 hour, until the flesh gets a "tacky" surface on it.
- Place fish in smoker (do not use a barbecue). Distribute fish over racks evenly to make sure there is plenty of space between pieces.
- Fill chip pan with a 50/50 mix of alder and apple chips. A pan of chips usually takes 1 hour to burn out. Replace chips as they burn out for the first 5 hours, then every 4-6 hours for the rest of the smoking time.
- A salmon fillet will take between 8-24 hours to smoke depending on the size of the fillet and the desired amount of doneness. A 10-lb. salmon will yield 2 3.5-pound fillets that will take at least 12 hours to smoke for a soft texture. We smoke this salmon for a minimum of 24 hours to get a hard, smoked texture. (Depending on the weather, this could take 3-5 days.).
Nutrition Facts : Calories 583.5, Fat 0.4, SaturatedFat 0.1, Sodium 7447.2, Carbohydrate 132.7, Fiber 4.3, Sugar 109.8, Protein 10.2
Tips:
- Use fresh, high-quality salmon. This will make a big difference in the final flavor of your dish.
- Make sure the salmon is completely submerged in the brine. This will ensure that the salmon is evenly flavored.
- Don't over-brine the salmon. The recommended time for brining salmon is 30 minutes to 1 hour. Over-brining can make the salmon too salty.
- Rinse the salmon thoroughly before cooking. This will remove any excess salt from the brine.
- Cook the salmon according to your desired doneness. Salmon can be cooked using a variety of methods, including baking, grilling, and pan-frying.
Conclusion:
Brining salmon is a great way to add flavor and moisture to this delicious fish. By following these tips, you can create a perfectly brined salmon that will be the star of your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love