How to Smoke Salmon

By on July 19, 2011
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Step 3 – Brining the fish

 

Now it’s time to brine the fish. Cover the fillets liberally with the dry brine mixture. Once the fillets are coated, stack them in the bottom of a non-metallic pan or enameled pot. Place the first fillets in the pot skin side down, and then alternate as you continuen so that all the fish lay flesh to flesh and skin to skin. Cover the container and refrigerate for about six hours. The amount of time you keep the fish in the brine and the amount of salt you use in your brine mixture will determine how firm the flesh of the fish becomes and how salty the taste of the end product will be.

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Step 3 – Brining the fish

Norm Nelson
Norm Nelson is the inventor and co-founder of Salmon University, and launched the SU website in 2001. From 2003-2020 Norm pursued other projects, but in 2020 he returned and purchased SU back from Tom Nelson, and became the sole owner. Norm has a been a lifelong fisherman.

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