Citrus Brine for Wild Alaska Salmon – A Perfect Combo
Salty Dog Boating Recipe: Brought to you by, Salty Dog Maritime Marketing: Salty Dog Boaters Enjoy this, Bristol Bay AK, Brine Recipe for Smoked Salmon. This Alaskan salmon brine is made with lots of citrus flavor, and makes for a perfect soak before putting your fish in the smoker. Moisture loss is inevitable when you cook any type of meat. Heat causes raw proteins in the meat’s fibers to unwind and then join together with one another, resulting in some shrinkage and moisture loss. But if you soak the meat in a brine first, you can reduce this moisture loss during cooking to as little as 15 percent. This recipe is also excellent for trout, and makes enough to brine two large salmon fillets
Ingredients:
1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
3 ounce package dry crab and shrimp
seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce (optional)
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced
Preparing the Brine
- Pour the water into a large bowl or small bucket. If you use a pot, which isn’t recommended, use one that does not contain aluminum.
- Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix.
- Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
Smoking After Using This Brine Seals in Citrus Flavors
- Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method.
- Plate salmon and enjoy with your choice of sides and preferred condiments.
Salty Dog Boaters, Try This Wild Alaskan Recipe!
