27 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.

    • The temperature in a typical hot smoker – such as a Big Chief – will range from about 125 degrees F to about 180 degrees F depending on air temperatures, whether it’s in the sun or in shade, and weather or not you insulate it. This is hot enough to thoroughly cook meat, given enough time, and it’s time, more than heat, that you’ll want to pay attention to. At air temperatures from the 60’s on up, I don’t use insulation. At temperatures below 60, I usually wrap my smoker in insulation and have had good success smoking in temperatures as low as the 20’s. As you might imagine, smoking time can vary quite a bit. For the wetter finished product you’re seeking, about 8 hours in the smoker is a good ballpark figure for salmon fillets (but I’ve gone as short as 6 hours when the smoker’s running hot). For smaller trout fillets, the time can be reduced. When you see lots of fat building up on the fillets, take one out and cut through it to assess it’s doneness. Once the fillets are smoked, they’ll last about two weeks in the fridge. Sealed in vacuum pack bags, they’ll last indefinitely in a good manual defrost freezer. Smoking is time consuming, but it’s not difficult, and when you break out your smoked salmon at the next football game or party, your friends will be impressed.

      • Ok, thanks for the input. I thought salmon had to be cooked to a certain temperature in oder to kill bacteria but sounds like the bacteria is killed at the freezing stage so it is not so much a concern at the smoking stage. Correct? I thought I would have to smoke salmon until a certain temperature was reached in the meat (New to smoking…)

        • Correct. Freezing salmon prior to smoking ensures that any parasites will be killed – which is why sushi chefs freeze fish before serving it. The best way to ensure for bacteria-free fish is to get harvested fish on ice as soon as possible and then into the freezer. Make sure you promptly bleed your catch (by cutting its gills), too, for the best possible taste and appearance, and then clean them as soon as you can. (If you didn’t bleed your catch, it will still be OK, but remember to do it next time – it makes a difference.) Keep the salmon cold when brining it – we place our Pyrex brining dishes in the refrigerator. Once the smoking process is going, the fillets will be fine as long as you keep the smoker hot. When the smoking process is finished, package and refrigerate the fillets. Don’t hesitate to drop a line if you have additional questions.

  5. Thanks for the information. I will be smoking two salmon and half a steelhead tomorrow after noon. Again thanks for the information.

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