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Basic recipe that can be tweaked to your liking. We serve smoked salmon with a sour cream/dill/horseradish sauce over sliced baguette to guests that rave on and on about how incredible it is.
This recipe works well with halibut too!
Ingredients
- 2 tablespoons whole black peppercorns
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- ½ cup honey
- ½ cup pure maple syrup
- ¼ cup white sugar
- 2 jalapeno peppers, thinly sliced
- 6 cloves garlic, smashed
- 1 tablespoon onion powder
Directions
Step 1
Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
Step 2
Combine water, crushed peppercorns, salt, brown sugar, honey, maple syrup, white sugar, jalapeno peppers, garlic, and onion powder in a large bowl; stir until sugars and salt dissolve completely.
Cook’s Note:
You can heat everything to intensify flavors and help dissolving process go faster, but must cool completely before adding salmon/fish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 2039 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium91298mg | 3,969% |
| Total Carbohydrate531g | 193% |
| Dietary Fiber5g | 16% |
| Total Sugars500g | |
| Protein4g | |
| Vitamin C22mg | 110% |
| Calcium515mg | 40% |
| Iron8mg | 43% |
| Potassium1061mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I used 2 lbs side of wild Alaska salmon. Cut recipe in half, marinated in refrigerator over night. Don’t have a smoker so I used my grill on low, about 300F for 30 min, cedar planks under the fish. Let it cool to room temp. Came out terrific.
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This is an excellent brine. I didn’t use the jalape?os and used regular ground pepper.
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SO delicious! After soaking in the brine overnight I smoked the salmon on my little stove top smoker. It works like a charm and I will be making this over and over again.
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