Smoked Salmon Brine Recipe No Sugar My Bios This recipe is based on 5 pounds of salmon or steelhead. start with an appropriate sized dish and add 2 quarts of cold filtered water (no i don’t like chlorine with my fish ; ). add ½ tablespoon of onion powder and ½ tablespoon of garlic powder. finally, add ⅓ cup of sea salt or earth salt and agitate well. add the fish, agitate some more. 4 cups of water to ¼ cup of sugar to ⅛ cup of salt. if you just use these you will be fine. in this recipe i use water, brown sugar, salt, garlic, bay leaf, fennel seed, celery, onions, cayenne and mustard seeds. the extra spices and vegetables just give it a little more depth of flavor. if you have them use them.
Smoked Salmon Brine Recipe No Sugar My Bios Preheat your smoker or pellet grill to 225° fahrenheit. cut the salmon into 3 4 oz portions and place it on a sheet pan. make the salmon glaze by mixing all of the glaze ingredients in a small bowl. brush the salmon pieces all over with the glaze. place the salmon directly on the smoker grill grates. Preheat your smoker to 165 170 degrees f using your favorite hardwood. smoke the salmon. place the salmon on the grates skin side down and smoke for 3 4 hours, or until the internal temperature of the salmon reaches 145 degrees f. enjoy. once your fish has reached 145 degrees f, remove the salmon from the smoker. Preheat smoker and soak wood chips. 1 hr. total time. 1 hr. this hot smoked salmon recipe is a quick and easy recipe for smoking salmon with no brine. course: main course. cuisine: british. keyword: hot smoked salmon, hot smoking fish. author: jane sarchet. Combine brine: add brown sugar, kosher salt, ground black pepper, fresh dill and garlic to a small bowl. stir to combine. brine salmon: place salmon on a wire rack on top of a baking sheet, skin side down. rub brine all over the top of the salmon (no need to rub on the skin). place in the refrigerator, uncovered, for 1 hour (up to 90 minutes).
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