Best 5 Dry Brined Smoked Salmon Recipes

HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE

Steps:

• In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.
• Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.
• Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.
• Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon.
• Place salmon (skin side down) on top of dry brine.
• Pour about 1/2 cup dry brine on top of salmon and spread evenly.
• Place the other salmon filet on top of the dry brine (skin side up). Then put the rest of the dry brine on top and distribute evenly.
• Fold over plastic wrap and close ends tightly.
• Then fold over foil tightly and place salmon in the refrigerator for 6 hours. To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.
• Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt. It's best to run under the water for a good 2-3 minutes making sure all salt is removed.

SMOKED SALMON BRINE

Steps:

• 1. Mix all ingredients together well. I use a fork to make sure everything is stirred together well.
• 2. Can use it right away or store in an airtight container.
• 3. HOW TO DRY BRINE AND SMOKE YOUR SALMON.
• 4. Cut salmon into fillet-size pieces (about the size of your hand or palm. Leave the skin on and rinse well under cold water.
• 5. Drain and pat as dry as possible with paper towels. Place salmon, skin-side-down in a plastic tray (I use a meat lug). You'll want something with high sides to hold all the moisture that will be drawn out of the fish.
• 6. Completely cover the salmon with the dry brine mixture. Be sure to pat mix around the sides as well. You want to cover up as much of the meat as possible. Cover the tray/fish with plastic wrap and let sit in the fridge or a very cold place for 24 hours.
• 7. Remove plastic wrap and thoroughly rinse fish under cold water. Remove as much of the brine as possible from the fish. Dry the fillets with paper towels (you want it as dry as possible). Let sit on a tray for 2-3 hours or until a sticky pellicle can be seen/felt on the skin of the fish.
• 8. Bring the smoker up to 200 degrees. Use ONLY alder wood chips when smoking fish. Get the smoker smoking and, working quickly, put the trays of fish in the smoker. Smoke for 2 hours and allow the temperature to come down to 70 or below.

DRY-BRINED SMOKED SALMON

Steps:

• Mix 1 cup brown sugar and kosher salt together in a small bowl.
• Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
• Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
• Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

DRY BRINED SMOKED SALMON

Steps:

• Cut salmon into 1/2-inch strips.
• Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
• Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
• When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
• At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
• Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.

BRINE FOR SMOKED SALMON

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).