Brine for Smoked Salmon

Name: Brine for Smoked Salmon
Yield: 1 gallon
Cuisine: United Kingdom
Ingredients: 1 gallon water; 1 cup kosher salt; 1 cup white sugar; 1 cup brown sugar; lemon pepper to taste; 1 (3 ounce) package dry crab and shrimp seasoning mix; freshly ground black pepper to taste; 4 cloves garlic, crushed or to taste; 1 dash hot pepper sauce; 4 lemons, sliced and crushed; 2 oranges, sliced and crushed; 1 lime, sliced and crushed; 1 large yellow onion, sliced

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.

INGRIDIENT

1 gallon water

1 cup kosher salt

1 cup white sugar

1 cup brown sugar

lemon pepper to taste

1 (3 ounce) package dry crab and shrimp seasoning mix

freshly ground black pepper to taste

4 cloves garlic, crushed or to taste

1 dash hot pepper sauce (Optional)

4 lemons, sliced and crushed

2 oranges, sliced and crushed

1 lime, sliced and crushed

1 large yellow onion, sliced

DIRECTION

Step: 1

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.

Step: 2

Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook’s Note).

NUTRITION FACT

Per Serving: 82 calories; protein 0.5g; carbohydrates 22g; fat 0.1g; sodium 3824mg.

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