Should I brine my salmon?

kl8ton

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! 

DoubleEgger

Stick with what you know works. 

Photo Egg

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.

HendersonTRKing

That sounds like a good recipe for planking. Except for cold smoking for nova lox, I’ve never brined my salmon. Keep us posted!

The Cen-Tex Smoker

I do 4:1 salt to sugar for 15 minutes on salmon (per chef steps). It makes a big difference in texture and flavor. 

The Cen-Tex Smoker

The above is a dry brine btw. Just salt and sugar (no liquid)

wardo

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.

Battleborn

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. 

kl8ton

kl8ton

Turned out  great!   Excellent summer meal. I was going to try the brine @The Cen-Tex Smoker posted about but we got to playing cards and I just didn't have the time.

SciAggie

That whole plate looks delicious. 

pgprescott

Home run! 

littlerascal56

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.

kl8ton

littlerascal56 said:

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.