Best Dry Brined Smoked Salmon Recipes

DRY-BRINED SMOKED SALMON

Dry-Brined Smoked Salmon image

We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.

Provided by Kaitlyn85

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 10h15m

Yield 12

Number Of Ingredients 6

Ingredients

1 ½ cups brown sugar, divided
1 cup kosher salt
3 pounds salmon fillets
½ cup honey
2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (such as Coca-Cola®)
3 cups wood chips, soaked

Steps:

Mix 1 cup brown sugar and kosher salt together in a small bowl.
Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g

DRY BRINED SMOKED SALMON

Dry Brined Smoked Salmon image

This recipe is special in the fact that it was created by a great fisherman. Catch the salmon, smoke it, and subside. The technique is crucial and every step adds quality to the dish. Sweet, citrus, and smoke combination will blow your mind. Enjoy!

Provided by Matty9

Categories Smoked Salmon

Time P1DT12h25m

Yield 16

Number Of Ingredients 16

Ingredients

2 (2 pound) salmon fillets, skin removed
1 pound demerara sugar
¾ cup coarse sea salt
2 tablespoons coarse sea salt
7 cloves garlic, crushed
1 large orange, zested
2 tablespoons grated fresh ginger
1 teaspoon cracked black pepper
½ teaspoon cayenne pepper
½ teaspoon red chile flakes
2 cups brown sugar
1 cup honey
½ cup red wine
½ cup dark rum
½ teaspoon cayenne pepper
½ teaspoon cracked black pepper

Steps:

Cut salmon into 1/2-inch strips.
Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 74.5 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 0.9 g, Sodium 4691.9 mg, Sugar 72.6 g