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See Also: Fish and Seafood · San Benito County Cooks
Brine for Smoked Salmon
by local cooks Jon and Jerry Stuefloten
1 large bottle of Kikkoman's Teriaki sauce
Fine dice the onion and garlic and mix all ingredients in a large bowl. Mix thoroughly to ensure that the brown sugar is dissolved. Brine the fish for one day. Remove fish pieces and let drain. Pat dry. In a cold smoker (under 180 degrees) with Hickory chips, place the pieces of salmon on the racks provided. Salmon pieces should not exceed 3/4 inches in thickness. Smoke for 12 hours.
Recipe created 1996-11-17.