In a large pot combine water with salt and sugar. Cook over high heat until the salt and sugar dissolve. Add ice cubes and set aside until brine reaches room temperature.
Place salmon flesh side down in a pan deep and large enough to hold it and the brine. Pour the brine over the salmon and refrigerate for about 4 hours.
Rinse the salmon under cold water and pat dry. Place the salmon, skin side down, on a rack set inside a pat. Refrigerate and air-dry uncovered until a thin skin develops all over the flesh, 3 to 4 hours.
Smoke the salmon with alder wood until the internal temp reaches 145 degrees, 30 to 45 minutes. The center of the fish will still be moist.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (488g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 103.9mg||32 %|
|Sodium 4742.8mg||164 %|
|Potassium 928.8mg||24 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 50g|
|Protein 37.5g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 462
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!