Smoked Brined Salmon

This deliciously moist salmon entree can also be served as an appetizer with crackers.

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  • prep time 10 min
  • total time 4 hr 10 min
  • ingredients 11
  • servings 6
 

Ingredients

1/2
cup sugar
1/4
cup salt
1
tablespoon grated orange peel (from 1 small orange)
1
medium onion, sliced
1
teaspoon whole black peppercorns
4
cups water
2
1/2- to 3-lb skin-on salmon fillet
4
to 6 wood chunks for smoking (hickory, mesquite or apple)*
2
tablespoons vegetable oil
1/2
teaspoon paprika
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large heavy-duty resealable plastic food-storage bag, mix sugar, salt, orange peel, onion, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place salmon in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.
  • 2 Cover wood chunks with water; soak at least 30 minutes.
  • 3 Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions.
  • 4 Meanwhile, remove salmon from brine; discard brine. Blot salmon dry with paper towels. Brush both sides of salmon with oil. Place salmon, skin side down. Sprinkle with paprika and pepper.
  • 5 Place salmon, skin side down, on top grill rack in smoker. Cover and smoke about 1 hour or until salmon flakes easily with a fork. If smoking stops, add additional wood chunks through side door of smoker.
  • 6 Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.
  • 1 In large heavy-duty resealable plastic food-storage bag, mix sugar, salt, orange peel, onion, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place salmon in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.
  • 2 Cover wood chunks with water; soak at least 30 minutes.
  • 3 Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer’s directions.
  • 4 Meanwhile, remove salmon from brine; discard brine. Blot salmon dry with paper towels. Brush both sides of salmon with oil. Place salmon, skin side down. Sprinkle with paprika and pepper.
  • 5 Place salmon, skin side down, on top grill rack in smoker. Cover and smoke about 1 hour or until salmon flakes easily with a fork. If smoking stops, add additional wood chunks through side door of smoker.
  • 6 Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.

EXPERT TIPS

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Expert Tips

2 cups hickory, mesquite or apple wood chips can be substituted.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
490mg
490%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
0%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.