How to Use a Brine with Smoked Salmon
Using a brine before you make smoked salmon is great way to bring some added flavor to a high-quality fillet of fish. Try our recipe for brown sugar brined smoked salmon and taste the amazing difference a brine can make.
Make brine. Brines have two essential components: salt and water. The salt helps flavor the meat while the water packs in extra moisture. =It can be as simple as just these two ingredients, or you can flavor your fish by adding other seasonings, herbs, and aromatics.
Rest. Let fish soak in the brine for at most 6-7 hours. Be sure to place the fillets in a resealable zip-top bag or a covered baking dish to prevent cross contamination with other foods. Proteins should always be kept in the fridge while brining to keep the food at a safe temperature.
Rinse. Although you want to use a brine to add extra flavor to your fish, be sure to rinse and dry the fillets before smoking. This will wash away any excess spices that may have clumped together while resting.
Hot Tip: Discard brine after it has been used. Because it has been in contact with raw protein, it is not safe to be used again
Smoke. Salmon is a great fish to smoke on a cedar plank. This not only creates delicious smoky flavor, but makes transporting the fish from the smoker to the table a breeze. The key to perfectly smoked salmon is to keep the temperature low and controlled throughout the cook time. We set our Deluxe Digital Electric Smoker to 160 degrees Fahrenheit and used the probe to monitor the internal temperature of the fish. You’ll know it’s done when it reaches 160 degrees Farhenheit.
Hot Tip: Smoke brined salmon immediately after it has finished brining and has been rinsed.
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Smoke out the goods!
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