Recipe For Smoked Salmon
This is a grill smoked recipe for smoked salmon. The rich, sweet brine creates a dark-hued smoked salmon that's both nice looking and tasty!
The liquid used in this brine recipe is orange juice. Use the real stuff, not that fake OJ. Here's the recipe:
Orange Rabbit Salmon Brine
- 3 or 4 pounds thick salmon fillets
- 1/2 gallon good quality orange juice, pulp free
- 3/4 cup canning salt
- 1/4 cup white sugar
- 1 cup Brer Rabbit Molasses
- 2 cups dark brown sugar
- 1 teaspoon white pepper, or to taste, for heat (optional)
Combine all of the ingredients the day before you brine your salmon. This'll give more time for the sugars and salt to dissolve. If they don't completely dissolve, that's OK. Stir it several times to get everything mixed together. And keep it refrigerated.
Brining the Salmon
Add the salmon to the sweet brine and soak, in the fridge, for 12 hours...longer for thick pieces of fish. Weight it down with a heavy coffee cup to keep the fillets completely submerged. Stir them around a couple of times as they brine.Remove the salmon and place it skin side down on racks to dry. Don't rinse off the excess brine. I use a small fan to help air dry the outside of the salmon. It helps keep the flies off, too...
