brown sugar brined salmon

wspwooks1

Forum,

I need some help here. For some reason, I remember seeing a brown sugar brined salmon recipe on here somewhere and I cant find it when I am searching for it.

I recently picked up a nice large atlantic salmon filet and I want to cook it with brown sugar and pure maple syrup.

Help with this would be greatly appreciated. I dont know if I am just dreaming about this or if I actually did see this recipe.

Thanks in advance.

Geoff

Hub

I don't know of a brown sugar salmon recipe, but the Dizzy Pig Maple Syrup/butter Salmon recipe is BY FAR the best I have ever tried. Without exception, everytime I have tried it the people I've cooked for has gone nuts over it. If for some reason you can't find your brown sugar recipe, you may want to consider the Dizzy Pig recipe as an alternative. It is found at:

http://www.dizzypigbbq.com/recipesSalmon.html

cookn biker

Playing with fire and smoke has one that I always use. It's Thirdeyes blog.

Angela

This is the one I use

1 part brown sugar
1/2 part salt

sprinkle salmon with rum and then cover with the cure.

Dave in So Cal

I don't have a receipe, but I usually use brown sugar when I am brining salmon for smoking.

My ratios are generally in the neighborhood of:

3-4 Tbsp salt
2 Tbsp brown sugar
1 - 2 tsp fresh cracked pepper
1/2 tsp dried dill

I brine the salmon covered in the fridge for at least two hours. Rinse the brine off the salmon and then give it a dusting of kosher salt and cracked pepper. I usually smoke with apple or cherry wood at 225 until the fish flakes easily.

Good luck.

Capt Frank

I'm not sure why you would want to brine salmon, but here is a simple brown sugar recipe that I use a lot.
This and the DP Raging River recipe are my two favorites.
This is a cedar planked cook. Very easy. I used to do it on my gasser.

1. Soak a cedar plank in water for 1-2 hrs.

2. Rig Egg for indirect cooking and stabilize dome temp at 375-400.

3. Prepare a mixture of 2 parts brown sugar and 1 part spicy brown mustard.

4. Place salmon on plank, skin side down, and coat generously w/ mustard/sugar mixture.

*Note- no need to remove skin from salmon, it will release easily when cooked.

5. Cook for approx 35-40 min to internal temp of 135-140 degrees.

Capt Frank
Homosassa, FL
Enjoy !

Angela

35-40 minutes at 375-400 sure seems like a really long time to me but then I don't bother with planking.