On Sat I wanted to try brining some salmon, so I found a nice piece of fresh sockeye. While I was there I picked up a $4 chicken as well.
I mixed up some brown sugar, salt, bay leaves, garlic, onion powder, etc w/ some water and simmered for an hour. I took it off and let it get to room temp, then added ice to the mixture in a tub, then added the salmon, and let sit in fridge for about 4-5 hours.
Here is the brine for the salmon
Here's the specs on the Sockeye
After rinsing and drying, i threw it on this soaked cedar plank
I used Kirklands Sweet Mesquite seasoning on this one. With a little bit of kosher salt, and some brown sugar to top it all off
Set the fish in the fridge for a few, while I spatchcocked a chicken to throw on the smoker with the the fish. I used an herb seasoning with some seasoning salt
They both went on the smoker. Using Kingsford comp and apple wood. Ran @ about 250 degrees. Here is the salmon after a short time
And here is the bird. I squeezed some parkay over the skin as I put on the smoker.
I mixed up some brown sugar, salt, bay leaves, garlic, onion powder, etc w/ some water and simmered for an hour. I took it off and let it get to room temp, then added ice to the mixture in a tub, then added the salmon, and let sit in fridge for about 4-5 hours.
Here is the brine for the salmon
Here's the specs on the Sockeye
After rinsing and drying, i threw it on this soaked cedar plank
I used Kirklands Sweet Mesquite seasoning on this one. With a little bit of kosher salt, and some brown sugar to top it all off
Set the fish in the fridge for a few, while I spatchcocked a chicken to throw on the smoker with the the fish. I used an herb seasoning with some seasoning salt
They both went on the smoker. Using Kingsford comp and apple wood. Ran @ about 250 degrees. Here is the salmon after a short time
And here is the bird. I squeezed some parkay over the skin as I put on the smoker.
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