Ingredients
- 8 c. water
- 2 c. Kikkoman soy sauce
- 1 1/2 c. brown sugar packed
- 1/2 c. sea salt or kosher salt
- 1 1/2 T. garlic powder
- 1 T. ground ginger
- 8 lbs. salmon fillets skin on, bones removed, cut into 4x6-inch pieces
Servings: lbs
Units:
Instructions
- In a large, non-reactive container, mix all ingredients (except salmon fillets) until dissolved. Add fillets, making sure the are covered with brine. Cover the container and marinate overnight in the refrigerator.
- The next day, remove fillets from the brine, pat dry with paper towels, and arrange on racks.
- Smoke salmon according to your smoker’s instruction manual. We like to use a combination of hickory and alder chips. Check fish frequently for doneness.
- Cook's Note: Do not reuse brine, always make a fresh batch.
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