Ingredients and Weight:
- Kosher salt: 1/4 cup
- Coarsely ground black pepper: 2 tablespoons
- Brown sugar: 1/2 cup
- Pure maple syrup: 1/4 cup
- Fresh dill, chopped: 1/4 cup
- Orange zest (from 1 orange): 1 tablespoon
- Lemon zest (from 1 lemon): 1 tablespoon
- Cold water: 4 cups
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the salt, pepper, brown sugar, maple syrup, dill, orange zest, and lemon zest.
- Gradually whisk in the cold water until the salt and sugar are dissolved.
- Place the salmon fillets in a non-reactive container.
- Pour the brine over the salmon, ensuring it is completely submerged.
- Cover and refrigerate for 12-24 hours.
Nutritional Information:
Per 4-ounce serving:
- Calories: 190
- Fat: 10g
- Sodium: 1,500mg
- Carbohydrates: 20g
- Protein: 20g
Dish Characteristics:
- Savory, sweet, and aromatic
- Tender and moist salmon
- Ideal for appetizers, brunch, or main courses
User Comments:
- "This brine makes the most amazing smoked salmon I've ever had!"
- "The maple syrup and orange zest add a perfectly balanced sweetness and citrusy flavor."
- "It's so easy to prepare and creates a restaurant-quality dish every time."
Special Precautions and Tips:
- Use only food-grade salt and water.
- Do not brine the salmon for longer than 24 hours, as it will become too salty.
- If the salmon is too salty after brining, rinse it under cold water and pat dry before smoking.
- Reserve the brine for poaching other fish or seafood, or as a marinade for vegetables.
