Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
Non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
With brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	405.42 Kcal (1697 kJ)
Calories from fat	81.72 Kcal
		% Daily Value*
Total Fat	9.08g	14%
Cholesterol	104.31mg	35%
Sodium	10246.97mg	427%
Potassium	1072.08mg	23%
Total Carbs	14.02g	5%
Sugars	8.81g	35%
Dietary Fiber	1.07g	4%
Protein	58.26g	117%
Vitamin C	0.3mg	1%
Iron	2mg	11%
Calcium	47.3mg	5%

Amount Per 100 g
Calories	96.26 Kcal (403 kJ)
Calories from fat	19.4 Kcal
		% Daily Value*
Total Fat	2.16g	14%
Cholesterol	24.77mg	35%
Sodium	2433.02mg	427%
Potassium	254.55mg	23%
Total Carbs	3.33g	5%
Sugars	2.09g	35%
Dietary Fiber	0.25g	4%
Protein	13.83g	117%
Vitamin C	0.1mg	1%
Iron	0.5mg	11%
Calcium	11.2mg	5%

* 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

8.7

Points
9

PointsPlus

Good Points

low fat,
saturated fat free

Bad Points

High in Sodium

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