Savory Salmon Brine For Smoking Recipe

Name: Savory Salmon Brine For Smoking
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large filleted salmon, cut into strips; 1 cup non-iodized salt; 2 gallons cold water; 2 lbs dark brown sugar; 16 ounces red wine or 16 ounces white wine; 1 (32 ounce) bottle teriyaki sauce; 6 ounces garlic powder; 6 ounces onion powder; 4 ounces pickling spices; 1 ounce cinnamon; 1 1/2 ounces italian seasoning; 1 ounce mace (optional)

Servings: persons

10 large filleted salmon, cut into strips
1 cup non-iodized salt
2 gallons cold water
2 lbs dark brown sugar
16 ounces red wine or 16 ounces white wine
1 (32 ounce) bottle teriyaki sauce
6 ounces garlic powder
6 ounces onion powder
4 ounces pickling spices
1 ounce cinnamon
1 1/2 ounces italian seasoning
1 ounce mace (optional)

1
["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.)."]

1480

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 large filleted salmon, cut into strips, 1 cup non-iodized salt, 2 gallons cold water, 2 lbs dark brown sugar, and more.

Yes, Savory Salmon Brine For Smoking falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Salmon Brine For Smoking

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions