This recipe creates an intense, flavorful brine and glaze perfect for smoking salmon fillets. The combination of honey, soy sauce, and red wine provides a sweet and salty foundation, while garlic, onion, and basil add aromatic depth. The red pepper adds a subtle kick that complements the fish beautifully. This marinade is designed to penetrate the salmon, resulting in a tender, moist interior with a beautifully caramelized, smoky crust. It is an excellent choice for brunch gatherings, summer barbecues, or an elegant dinner party centerpiece. The process is straightforward, requiring minimal hands-on time before the smoking phase, making it accessible for home cooks looking to elevate their seafood game.
Smoked Salmon (Larry Lohkamp
Description
This recipe creates an intense, flavorful brine and glaze perfect for smoking salmon fillets. The combination of honey, soy sauce, and red wine provides a sweet and salty foundation, while garlic, onion, and basil add aromatic depth. The red pepper adds a subtle kick that complements the fish beautifully. This marinade is designed to penetrate the salmon, resulting in a tender, moist interior with a beautifully caramelized, smoky crust. It is an excellent choice for brunch gatherings, summer barbecues, or an elegant dinner party centerpiece. The process is straightforward, requiring minimal hands-on time before the smoking phase, making it accessible for home cooks looking to elevate their seafood game.Ingredients
Directions
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Place 1/4 cup of pure salt in a 1-quart jar or mixing bowl.
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Warm the honey slightly until it is fluid and easy to pour.
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Combine the warm honey and soy sauce in a glass bowl.
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Microwave the honey and soy sauce mixture on HIGH for 2 minutes, or until hot.
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Whisk the mixture vigorously until the honey is fully dissolved and integrated.
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Pour the hot liquid mixture into the jar containing the salt.
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Shake the jar well or stir thoroughly to ensure the salt is completely dissolved.
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Add the crushed garlic, crushed onion, red wine, sweet basil, and red pepper to the brine.
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Stir to combine all ingredients evenly.
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Brush or pour the brine generously over the salmon fillets.
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Let the salmon marinate in the refrigerator for at least 1 hour, up to overnight.
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Preheat your smoker to 225F (107C).
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Place the marinated salmon on the smoker racks and smoke for 1 to 2 hours, or until the internal temperature reaches 145F (63C) and the flesh flakes easily.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 819.4kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 3.3g17%
- Cholesterol 55.0mg19%
- Sodium 2476.0mg104%
- Total Carbohydrate 118.1g40%
- Dietary Fiber 2.8g12%
- Sugars 103.2g
- Protein 40.2g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
