yoshida smoked salmon brine

Alternate layers of salmon and dry rub and pour 1/2 cup (per salmon) Yoshida sauce over the top. I made two batches. James Ward

For the second batch I cut down the salt by half, and added a half cup of Safeway's brand of Teriyaki Marinade, and added some Chinese chili paste. percent of calories from carbs:

Due to time restraints we left our salmon in the brine for 8 hours this seemed to be plenty of time for added citrus flavor. 80.8mg Incredible...does take some time and I halved the recipe and still had plenty (1 very large salmon)..comments were all VERY positive...I also used the leftover brine in the smoker water pan! How to Make Smoked Salmon and Brine Recipe - Kevin Is Cooking

Thanks for sharing it! This is one of the best recipes ever. Try it-y'all will love it! Incredible...does take some time and I halved the recipe and still had plenty (1 very large salmon)..comments were all VERY positive...I also used the leftover brine in the smoker water pan! I smoked the fish for about 3-4 hours at 175F using a mixture of apple and hickory. hot sauce, 2 cloves garlic, 2 … Smoked it with JD Whiskey Oak Barrel Chips to an IT of 140* Plated Great flavor. I place either paper towels or newspaper under the racks to soak up the excess brine. 22.8mg 8 of 11

0.5g Both unique. SPEARFISHER Rating: 3 stars pastormaya Just put in the smoker … jcolleps

I didn't like the way this brine washed out the color of the sockeye. 1.4g Rating: 5 stars Keep the brine simple 1 gal H2O 1 cup salt 1 cup brown sugar. Cut the venison into 1/4" slices and marinaded it in the sauce for about 15 hours in the frig. Rating: 3 stars

Just a hint of smoke Thanks for looking! I didn't find it that sweet at all even with all of the sugar. Allrecipes is part of the Meredith Food Group.

I smoked two salmon filets and one halibut filet. 1 cup white sugar 1 lime, sliced and crushed

Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Maybe I'll also try my new Amaze-N  6x6 from Todd.

1 teaspoon freshly ground black pepper to taste Soak 12 -24 hours dry on a rack and cold smoke accordingly. Yum!

I dont really like a lot of sweet on my food. This brine was awesome.

0.1g

Everyone commented on how there was no "fishy" flavor at all. 4

Very unique recipe!

Very unique recipe! I also had 4.5lbs of salmon and it was just the right amount so I imagine you can cut it in half for about 2.5lbs and fewer. FATCAT33 How long do you typically brine the fish in Yoshida's?I've done salmon in Yoshida's 3 times I think and I usually leave it in there about 2-4 hrs, depending on when I think "Oh wow, I can have salmon for dinner"Nice job Alesia! I loved it. Very unique recipe!