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Should I brine my salmon?

kl8tonkl8ton Posts: 2,890
I'm cooking salmon for my mom's Birthday tomorrow.  I am using the DP Recipe that uses the raging river rub, maple syrup, and butter.   I have two of the 2lb farm raised skinless Costco filets (they had sold out of wild caught) .  I've seen some discussion on here about an overnight brine or a few hour brine.  I've done this recipe several times with great success.  I've never brined anything.  I see @The Cen-Tex Smoker doing a brine for pork chops.  Should I brine?  Opinions?  Thanks! 
LBGE, MiniMax - 17, 22, and 36"Blackstone
Grand Rapids MI


  • DoubleEggerDoubleEgger Posts: 16,600
    Stick with what you know works. 
  • Photo EggPhoto Egg Posts: 9,910
    edited August 2019
    Brining for about an hour in salt water will help stop the white protein excretion.
    I normally give a light rinse in fresh water, pat dry, season and grill.

    Thank you,

    Galveston Texas
  • That sounds like a good recipe for planking. Except for cold smoking for nova lox, I’ve never brined my salmon. Keep us posted!
    It's a 302 thing . . .
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,922
    edited August 2019
    I do 4:1 salt to sugar for 15 minutes on salmon (per chef steps). It makes a big difference in texture and flavor. 
    Keepin' It Weird in The ATX
  • The above is a dry brine btw. Just salt and sugar (no liquid)
    Keepin' It Weird in The ATX
  • wardowardo Posts: 395
    I'm not a briner of much.  Fish filets I've found to be fine with out.

    I cook my salmon at 325 to 350 direct (raised grid if possible) for about 20min.  It gets to an IT of 125 to 130 and has been just excellent.

    Make sure you keep the skin on and oil the bottom.  I got a filet without it one time and it made for a rough cook.
    NC - LBGE
  • BattlebornBattleborn Posts: 1,414
    We cook salmon weekly, I have never done a wet brine. I usually just put the rub on the salmon for about 30-45 minutes prior to it going on the egg. 
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • kl8tonkl8ton Posts: 2,890

    LBGE, MiniMax - 17, 22, and 36"Blackstone
    Grand Rapids MI
  • SciAggieSciAggie Posts: 4,722
    That whole plate looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
    ”One can never go wrong with fried dough and grilled meat”
  • I always remove skin and gray fat with fillet knife.  Brine in soy sauce, garlic powder, brown sugar for 4 hours.  Grill on plank 350 direct.

    KANSAS+++Land of OZ

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++Weber 26" kettle

  • kl8tonkl8ton Posts: 2,890
    I always remove skin and gray fat with fillet knife.  Brine in soy sauce, garlic powder, brown sugar for 4 hours.  Grill on plank 350 direct.
    Oh yeah!  Your soy sauce comment reminds me that we used to do salmon in this teriyaki sauce.  It's been years.  This stuff is great.

    LBGE, MiniMax - 17, 22, and 36"Blackstone
    Grand Rapids MI
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