Brine for smoking Salmon or Trout Recipe

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Brine for smoking Salmon or Trout
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Ingredients:

Directions:

  1. Combine all ingredients in a glass or non-reactive bowl.
  2. Filet Salmon or Trout and cut into desired pieces.
  3. Pour the brine into a freezer bag and add fish.
  4. Remove air, seal and place in the fridge, turning every so often.
  5. Brine for at least 8 hours, up to 24 hours.
  6. Remove from brine, rinse, pat dry and now you are ready to smoke.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.94 Kcal (523 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1850.26mg 77%
Potassium 170.56mg 4%
Total Carbs 31.86g 11%
Sugars 30.2g 121%
Dietary Fiber 0.01g 0%
Protein 0g 0%
Vitamin C 49.2mg 82%
Iron 0.2mg 1%
Calcium 19.2mg 2%
Amount Per 100 g
Calories 60.32 Kcal (253 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 893.35mg 77%
Potassium 82.35mg 4%
Total Carbs 15.38g 11%
Sugars 14.58g 121%
Dietary Fiber 0.01g 0%
Protein 0g 0%
Vitamin C 23.7mg 82%
Iron 0.1mg 1%
Calcium 9.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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