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Brine Recipe for Smoked Salmon | Muurikka Electric Smoker | Smoked Seafood

Smoked Salmon/Trout Brine Recipe in the Muurikka Electric Smoker.

 

Our electric smoker is extremely versatile. It doesn't always have to be smoked salmon or trout!  You can use this brine for any type of fish of your choice.  Try smoked kingfish or barramundi.

 

INGREDIENTS:

1.5kg sided salmon fillet (skin on and deboned)
1 Litre water
1 cup brown sugar
1/3 cup Iodine free table salt 
Fresh dill leaves (optional)

 

Smoked Trout in Brine Recipe | Muurikka Electric Smoker Recipes

 

DIRECTIONS:

 

Firstly, prepare the brine by combining the sugar, salt and 1L water in a deep dish.

Soak the fish in the brine and refrigerate 10 - 12 hours.

Drain the fish, pat dry and place the fish in the refrigerator overnight.

Remove from refrigerator and prepare your Electric Smoker by adding wood chips and water.

Smoke the Salmon or Trout in the Muurikka Electric Smoker for 35 minutes.

 

Muurikka Electric Smokers Australia

 

HOW TO USE YOUR MUURIKKA ELECTRIC SMOKER HERE

MUURIKKA SMOKERS | SMOKED SNAPPER RECIPE HERE


3 comments

  • Love the colour, texture and my Muurikka smoker

    Georgette Pappadopolis
  • Does it really need a brine? I love it smoked in its natural form I find that brining tends to firm the fish BUT you don’t know until you try and so I will give it a good go ?

    Carmen Brischer
  • I will try this recipe over the weekend, however, I still think your hot smoked salmon with rock salt is the most delicious we’ve tasted to date. Will let you know how I go. So glad we finally found an electric smoker which is easy to use. Very happy family.

    Cherrie Wolfgang

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