Salmon brine

[Chapulin]

My contribution for our gathering in Puget Sound area was a brined salmon.

The brine contains:
2 cups water
1/2 cup pickling salt
2/3 cup white sugar
1/3 cup brown sugar
2 Tablespoon Soy sauce
1 cup apple juice

Heat water to almost boiling
add remaining ingredients
Stir/whisk until desolved
add 1 cup cold water
cool to refrigerator temperature

lay the fish skin side down, cover in "brine"
leave in refrig for 4-6 hours for a 3-4 pound salmon.

"brining" is a term used by meat smokers for poultry, fish, or beef. Different meats use different brines.
The advantage of brining is using salt to force the meat to absorb more water.

Chap

 

[jae]

Thanks for the salmon brine recipe. It sounds like it was much appreciated at the NW meeting!

My DH spent some time fishing, in Alaska this Summer, and I'd like to try this. Problem is...we don't have a smoker anymore.

Would this be good to use as a marinade....or is it just for smoking fish?

Thanks,

jae

ps. I could use some good salmon recipes

 

[Chapulin]

Well the smoker crew don't like charcoal, which I used at the meet.

So I just wrapped in foil and threw it on the grill for 35-40 minutes.

My wife thinks we could broil it in foil. She ain't a smoker yet

Chap