quote:Originally posted by Goober3/9/11 to 3/15/11 Aldi's Grocery Stores is having a sale on Wild Caught Salmon filets, $3.69 lb.That's absolutely dirt cheap, and Salmon is the healthiest fish you can eat.Using this recipe shared with me by Native Alaskans while I was in Alaska. Time for brining is 2 hours per pound of filet in a plastic, ceramic or glass bowl, and placed in the refrigerator. Never use metal or wood. Rearrange the filets occasionally for equal brining. Brine:* 1 gallon room temp. water* 2 cups non-iodized salt* 1 cup brown sugar* 1/3 cup lemn juice* 1 tablespoon minced garlic or 1 tablespoon garlic powder*1 tablespoon onion powder*1 tablespoon allspice sifted into water*2 tablespoons white pepperOnce brined, set out to air dry for about one hour until the filets develop a thin glaze called the pellicle is formed on the fish.The pellicle aids in the development of the color and flavor as the fish is smoking. It also helps keep in the juices and retain the firm texture as it is smoked.Salmon is an oily fish, and can be smoked way longer than white fish.I smoke mine in a Weber smoker, at approximately 190 degrees.1-2 pounds of Salmon, smoke 2 hours.2-4 pounds of Salmon, smoke 2 and 1/2 to 3 hours.Salmon is done when it flakes easily while pressing it lightly with a fork or knife. For larger pieces, when temperature reaches 140 degrees.This recipe will give you a new appreciation for Salmon.If you want a quick and easy Salmon recipe without the wait to brine, here's another tasty method to try.Mix together in a plastic bowl1/3 cup sweet and spicy mustard1/3 cup soy sauce1/2 cup brown sugar2 tablespoons water2 tablesppons olive oilCover and coat Salmon with the above.Grill at approximately 190 degrees until flaky when pressed with a fork.
quote:Originally posted by Lil MermaidI got another recipe from alaska.1/2 cup butter1/2 cup brown sugar1/4 cup soy sauce1 T lemon juiceMelt butter, add remaining ingredients. Heat to simmer.Marinate salmon for 1/2 -1 hour. Smoke or grill 4-5 minutes on each side while basting.Another note I tried this with some hybrids and it tasted very good.