Best 3 Brine For Smoking Salmon Or Trout Recipes
**Smoked salmon and trout** are classic delicacies that have been enjoyed for centuries. Their rich, smoky flavor and delicate texture make them perfect for special occasions or everyday meals. Brining is a key step in the smoking process, as it helps to enhance the fish's flavor and keep it moist. There are many different brine recipes to choose from, each with its own unique flavor profile.
This article provides three delicious brine recipes for smoking salmon or trout:
* **Classic Brine:** This basic brine is made with water, salt, sugar, and pickling spices. It is a great all-purpose brine that will work well with any type of fish.
* **Maple Brine:** This brine adds a touch of sweetness to the fish. It is perfect for those who like a slightly sweet and smoky flavor.
* **Citrus Brine:** This brine uses citrus fruits, such as oranges and lemons, to add a bright and tangy flavor to the fish. It is perfect for those who want a refreshing and flavorful smoked fish.
No matter which brine recipe you choose, you are sure to enjoy the delicious results. Smoked salmon and trout are perfect for serving on crackers or bread, or as a main course with roasted vegetables or a salad. They can also be used in salads, sandwiches, and wraps.
BRINE FOR SMOKED SALMON
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
Provided by Mike O.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 13h10m
Yield 24
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
- Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).
Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g
SMOKED STEELHEAD TROUT (SALMON)
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
Provided by SHADOWS1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 13h40m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg
BRINE FOR SMOKING SALMON OR TROUT
Make and share this Brine for smoking Salmon or Trout recipe from Food.com.
Provided by Diana Adcock
Categories Trout
Time 5m
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Combine all ingredients in a glass or non-reactive bowl.
- Filet Salmon or Trout and cut into desired pieces.
- Pour the brine into a freezer bag and add fish.
- Remove air, seal and place in the fridge, turning every so often.
- Brine for at least 8 hours, up to 24 hours.
- Remove from brine, rinse, pat dry and now you are ready to smoke.
Tips:
- Use cold water to make the brine. This will help the salmon or trout absorb the flavors of the brine more effectively.
- Use a variety of spices and herbs in your brine. This will give the salmon or trout a complex and flavorful taste.
- Brine the salmon or trout for at least 12 hours, but no longer than 24 hours. This will give the brine time to penetrate the fish and flavor it thoroughly.
- Rinse the salmon or trout thoroughly before smoking it. This will remove any excess salt or brine from the fish.
- Smoke the salmon or trout at a low temperature (around 225 degrees Fahrenheit) for 8-12 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Conclusion:
Brining salmon or trout before smoking is a great way to add flavor and moisture to the fish. By following the tips in this article, you can create a delicious and flavorful smoked salmon or trout that your friends and family will love.
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