12 comments on “A Great Brine and Smoke – Soy Sauce, Brown Sugar and Seasonings for Salmon, Trout and other Fish

  1. thanks for reposting! This inspired me yesterday. I had purchased a sockeye salmon filet and wanted to do something I hadn’t tried before. So, I used your marinade as an inspiration. I also found another marinade that uses honey, with mostly the same other ingredients. I didn’t have brown sugar, but I do have sorgum (sp?) molasses. I adjusted the quantities for the small amount of salmon I was making, marinated it for 1 hour, and placed it on a hot grill (I wanted to use a cedar plank, but realized I didn’t have any left). I set aside some of the marinade to brush on the fish while cooking as well as after taking it off the grill. OH MY! was it ever YUMMY!!

  2. Reblogged this on What's For Dinner? and commented:
    Adjusting the quantities of the ingredients, I used this as a marinade for wild caught sockeye salmon the other day. I also subbed sorgum (sp?) molasses for the brown sugar. Oh boy did it turn out great!

    • Thanks for the reblog, as always Cathy! We got notes that others used molasses in this recipe with good results. Silvers are in now, with lots of fish be caught near the mouth of Resurrection Bay. We went out for a short time yesterday and got a few. Will go out again this week and really give it a go!

  3. I recently got a small smoker and this was the first recipe that I tried in it. After tasting the results, I couldn’t wait to do it again! I have since used this brine on some chicken breasts that have gone through the smoker and the results were equally as good. I’m sold on this becoming my go to brine recipe. Great job!

  4. Hi, fellow salmon fanciers – thank you for the like.: This is fantastic, I used to hot smoke stuff in my wok and now on the barbecue but this goes on my must-have list for future abodes. Now, I must take a look at the rest of your posts… N.

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