For the brine, it's usually just kosher salt and brown sugar.

I've also cured it before. Cure only takes maybe a couple of hours, but I think I prefer it brined.

As far as seasoning, I'll usually use a seafood blend. Doesn't matter a whole lot. Old Bay has some rubs that are good.

In response to this post by great2bahokie

Posted: 11/21/2017 at 2:34PM

Best receipes for smoked salmon? -- great2bahokie 11/21/2017 09:56AM

I butterfly it and stuff it -- HokieDevil 11/21/2017 7:34PM

I do it every year. I brine overnight. Take it out in the morning, -- reestuart 11/21/2017 10:44AM

What do you use for your brine and seasonings? ** -- great2bahokie 11/21/2017 11:49AM

For the brine, it's usually just kosher salt and brown sugar. -- reestuart 11/21/2017 2:34PM

I use water. Sugar,salt,soy sauce, and Chardonnay for my brine -- Betabeachbum 11/21/2017 1:34PM

Brine should just be kosher salt and sugar (turbinado or light brown, IMO) -- JoesterVT 11/21/2017 11:57AM

Cup of each in a few quarts of water do it? ** -- great2bahokie 11/21/2017 12:11PM

I never measure...maybe 1/2 cup salt/1 cup sugar in a Qt of water ** -- JoesterVT 11/21/2017 12:13PM

THX! ** -- great2bahokie 11/21/2017 12:14PM

Or you could go the salmon candy route. (inside) -- reestuart 11/21/2017 11:06AM

Going for cold smoked or smoke cooked? ** -- JoesterVT 11/21/2017 10:15AM

Cooked. ** -- great2bahokie 11/21/2017 11:49AM

For the brine, it's usually just kosher salt and brown sugar.

Insert a Link

Tech Sideline is Presented By:

Our Sponsors