Brine for smoking Salmon or Trout

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Total Time
5mins
Prep
5 mins
Cook
0 mins

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Ingredients

Nutrition

Directions

  1. Combine all ingredients in a glass or non-reactive bowl.
  2. Filet Salmon or Trout and cut into desired pieces.
  3. Pour the brine into a freezer bag and add fish.
  4. Remove air, seal and place in the fridge, turning every so often.
  5. Brine for at least 8 hours, up to 24 hours.
  6. Remove from brine, rinse, pat dry and now you are ready to smoke.
Most Helpful

4 5

Used this as a marinade for some catfish that we grilled a couple of weeks ago and it gave the fish a wonderful flavor! Thanks for sharing DiB's!