Smoked Salmon Brine
This recipe creates a flavourful brine specifically designed for smoking salmon, though it also works well with trout. It combines a gallon of water with kosher salt, white and brown sugars, and a dry crab and shrimp seasoning mix. The brine is packed with citrus from lemons, oranges, and a lime, along with sliced onion, garlic, and a dash of hot pepper sauce. After mixing, the fish is soaked in the brine in the refrigerator for 12 to 36 hours before being smoked using your preferred technique.
Ingredients
- 1 gallon water
- 1 cup kosher salt
- 1 cup white sugar
- 1 cup brown sugar
- 1 (3 ounce) package dry crab and shrimp seasoning mix
- lemon pepper to taste
- freshly ground black pepper to taste
- 1 large yellow onion, sliced
- 4 lemons, sliced and crushed
- 2 oranges, sliced and crushed
- 1 lime, sliced and crushed
- 4 cloves garlic, crushed or to taste
- 1 dash hot pepper sauce
Method
- Place the water into a large bowl or small bucket, ensuring you do not use an aluminium pot. Mix in the kosher salt, white sugar, brown sugar, dry seasoning mix, lemon pepper, and black pepper. Incorporate the sliced onion, crushed lemons, oranges, lime, garlic, and the dash of hot pepper sauce.
- Submerge your salmon in this prepared brine and refrigerate it for 12 to 36 hours.
- Smoke the brined fish according to your chosen smoking method.
Nutrition (per serving)
Calories82 kcal
Sugars19 g
Protein1 g
Sodium3824 mg
Recipe details
CategorySauce
Cuisineamerican
AuthorMike O
