Smoked salmon brined: Do you have tried and true brine for Salmon, that your willing to share. I’m new to smoking Salmon, so any tips would be most welcome. Thanks in advance.

Dakoda Loc: Cle Elum, WA

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

40GRIT Loc: San Ramon, CA

Dakoda wrote:

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

That looks like a good recipe, only thing missing is a temperature…….

Dakoda Loc: Cle Elum, WA

40GRIT wrote:

That looks like a good recipe, only thing missing is a temperature…….

165 degrees is what I was told to use.

40GRIT Loc: San Ramon, CA

Dakoda wrote:

165 degrees is what I was told to use.

Sounds about right!! I may try that recipe.

Jeremy Loc: America

Dakoda wrote:

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

I use about same recipe just dark brown sugar instead. Non-iodized salt is super important when making any marinade. Many never realize that. Many ask me if I used Teriyaki because brown sugar and soy tastes much the same. One thing I do is put crushed red peppers on 1/3 -2/3 of the batch and it gets eaten faster. Smoking temperature of luhr Henson little Chief Smoker is 160 big chief is 200

Higher temp dries it quicker but will have less smoke flavor. The first 20 minutes is when the majority of the smoke flavor is absorbed.

MAS fish Loc: Peoria,IL

Dakoda wrote:

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

Hey Dakota, this is the brine recipe that we as a family have used for about 60 years and I have used it on trout, salmon, bass, bluegill, and whitefish all with great success. I believe you will enjoy the flavor.
If you expand the photo on your phone or computer, you should be able to copy it with a printer.
Good luck with your adventure.
MAS fish

Jeremy Loc: America

MAS fish wrote:

Hey Dakota, this is the brine recipe that we as a family have used for about 60 years and I have used it on trout, salmon, bass, bluegill, and whitefish all with great success. I believe you will enjoy the flavor.
If you expand the photo on your phone or computer, you should be able to copy it with a printer.
Good luck with your adventure.
MAS fish

Vinegar? Is that for sanitation or flavor?

MAS fish Loc: Peoria,IL

Jeremy wrote:

Vinegar? Is that for sanitation or flavor?

I believe it helps as a natural preservative besides adding to the flavoring process.
MAS fish

Dakoda Loc: Cle Elum, WA

MAS fish wrote:

Hey Dakota, this is the brine recipe that we as a family have used for about 60 years and I have used it on trout, salmon, bass, bluegill, and whitefish all with great success. I believe you will enjoy the flavor.
If you expand the photo on your phone or computer, you should be able to copy it with a printer.
Good luck with your adventure.
MAS fish

Thank you, I’ll try it.

R369corn Loc: CA

Leave skin on side salt&pepper well cover pieces withdark brown sugar abouta inch the fish Ina small sealable container place it the ice box for 24 hrs.use alder wood some seasoned along with a little green make sure you place the pieces skin down. Smoke untill firm.

Dakoda Loc: Cle Elum, WA

R369corn wrote:

Leave skin on side salt&pepper well cover pieces withdark brown sugar abouta inch the fish Ina small sealable container place it the ice box for 24 hrs.use alder wood some seasoned along with a little green make sure you place the pieces skin down. Smoke untill firm.

Perfect timing, thanks

DC Loc: Washington state

have to try it thanks for the recipe never tried vinigar

Chromer Loc: Castle Rock Washington

Dakoda wrote:

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

Make sure to use apple or alder chips. They seem to work best on salmon. Cherry also will work. You can also throw in a piece of plain charcoal to get the temperature up a bit for time purposes.

Dakoda Loc: Cle Elum, WA

Chromer wrote:

Make sure to use apple or alder chips. They seem to work best on salmon. Cherry also will work. You can also throw in a piece of plain charcoal to get the temperature up a bit for time purposes.

Thank you.

Doug Lemmon Loc: Rochester Mills, PA

Dakoda wrote:

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

I'll toss mine in the ring also. I labeled it for trout since that was what I was smoking at the time, but works equally well with salmon. Only think to remember, the longer in he brine, the more flavor! I shoot for at least overnight.