Brine Recipe for Smoked Salmon

This brine recipe for smoked salmon will help you turn out a moist fillet of fish for dinner. Brining is a popular way to infuse moisture and flavor into a piece of salmon before smoking. It provides a subtle, pervasive flavoring of the salmon and can make a dry piece of salmon juicy and flavorful. It's a simple process that requires little experience and prep time, yet can transform your smoked salmon from boring and dry to plump, flavorful and moist.

A basic brining recipe is salt and water, but that's just for beginners. Some brines are mixtures of salt and sugar, while others use maple syrup, corn syrup or even artificial sweeteners. You can brine salmon in wine or apple cider and salt or add such flavorings as pepper, herbs, spices, citrus peels, fresh berries, cinnamon sticks, cloves or garlic. What type of brine you use will determine what flavors the smoked salmon will assume.

You will always want to brine your cut of salmon in the refrigerator at a temperature of 40 degrees Fahrenheit or lower (use bags of ice to keep temperature low if needed) so you do not risk the growth of bacteria. To brine salmon, invest in a large pot and move the shelves of your refrigerator such that you can place the pot of salmon and brining solution in the refrigerator until you are ready to drain and cook it. Choose your wood chips for smoking such that they compliment the flavors used in the brine.

Sweet Smoked Salmon Brine Recipe

Ingredients You Will Need:
½ gallon pine-orange banana juice
½ cup non-iodized salt
?" cup sugar
2 cups brown sugar
1 cup molasses

Combine all ingredients listed above and soak salmon in brine for 12 to 24 hours.

Teriyaki Smoked Salmon Brine Recipe

Ingredients You Will Need:
½ cup non-iodized salt
1 gallon cold water
4 cups brown sugar
½ bottle red wine
16 ounces pre-made Teriyaki sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 cinnamon stick
1 teaspoon mace

Combine ingredients listed above and soak salmon in brine solution for 12 to 24 hours before smoking over wood chips.

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Create a brine solution to help your poultry, pork and seafood remain moist and delicious. Without brine, these meats can get dry and tough if cooked too long. Brined meat is moister, more delicious and easier to consume.

Create corned beef brine if you want to turn a slab of beef brisket into the best cut of corned beef you've ever tried. If you are looking for a great way to celebrate St. Patrick's Day or just hankering for a slice of corned beef and cabbage (with a dab of horseradish, of course), you can make your own delicious corned beef by using this brine recipe.

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If you're making smoked fish for the first time, you'll want to prepare a brine recipe for smoked fish before you place it on your grill or smoker. While your choice of wood chips will make a huge difference in the flavor of your smoked fish, you'll find the brine will also make a noticeable difference.

This brine soaked turkey recipe delivers excellent results if you're smoking the turkey. While the wood chips you choose will make the biggest difference in flavor, you'll be surprised at how much flavor a good brine can infuse into the poultry.

If you choose to brine pork, you can infuse moisture and flavor into a piece of the meat without adding fat or excessive amounts of seasoning. It provides a subtle, pervasive flavoring of the meat and can make a dry piece of pork (such as loin or tenderloin, both of which are typically lean and less moist cuts of pork) juicy and flavorful. 

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