Ginger Soy Smoked Salmon Brine

  

   Here is a basic wet marinade for smoked salmon.  There are several different types of wet marinades for seafood smoking.  All involve salt.  Salt drives out moisture and makes a difficult environment for food born bacteria during and after smoking.  

Ginger Soy Smoked Salmon Brine

1 Quart Hot Water
2 C. Sea Salt
1 C. Soy Sauce
1 T. Black Pepper
2 T. Ginger Powder
1/4 C. Honey

In a large bowl,  mix to dissolve. 
Place your salmon in a container with a lid. Pour enough brine to cover the salmon.
Brine for at least 2 hours or overnight.
Follow the directions for your brand of smoker. 

Dry Smoked Salmon Brine

  Fall salmon season is in full gear here on the Rogue River.  More than a few large fish have been landed.   With a large catch comes an equally large problem of storage.   There are a few options.  Having had my fill of fresh salmon from 20 years of catering, I love hot smoked salmon.  It's relatively stable and resists bacteria.  The indirect heat and smoke deeply penetrating the fish infuses a delicious flavor. 

For this post we are concentrating on a dry brine recipe. You can call its rub if it makes you feel better, but it's still a brine.

Dry Salmon Smoking Brine

3 C. Sea Salt
2 C. Sugar
2 T. Ground Black Pepper
2 T. Garlic Powder
1/8 t. Fine Ground Cloves

Mix and store in an airtight container until needed.
To use, snake the container to mix ingredients then portion into a shaker.
Evenly coat fillets with the brine.
Place coated fillets in a single layer in a container or baking sheet.
Refrigerate for at least 2 hours.
Follow the direction for your brand of smoker.
Smoked fish can be canned or vaacum sealed for long term storage. 
Be sure to carefully can your foods. Very bad things can happen to poorly canned foods.
In case my last statement wasn't taken seriously,  don't make that mistake. 
Take the time to ensure your awesome smoked salmon is safe to enjoy.