How to Dry Brine Salmon

[@danielmoeller8457]

I live in Key Largo, and love seafood so I eat fish/seafood 3 to sometimes 5 days a week. Snapper is like bluegill here, no mercury in inshore snapper. Your dry brine is like mine, but I stay clear of any metal while brining, quick brines no problem but long brines like a big Wahoo, the chemical reaction with the aluminum can give it a metallic taste. I use glass or ceramic dishes. Squid, shrimp, crab, snapper, snook, and our local seafood seller even has fairly fresh salmon here which is a nice change from what I can catch myself. I love my pulled pork and steak but they are a once in a while treat, seafood and local poultry all the way.

[@DelmarvaBackyard]

Thanks for the input Daniel

[@guscarmelo9216]

Instablaster...

[@rickromero1143]

I totally agree with you Do not use a metal container. I use a plastic or glass container.👍

[@joshuacarter7729]

I've made Salmon following this exact recipe 3 times today will be the 4th! Absolutely the best salmon recipe ever! But I still have to come back to this video for seasoning measurements lmao

[@DelmarvaBackyard]

Comments and feedback like this are so awesome. Thanks Joshua

[@MrJoshcc600]

I airways was taught if you rinse off the dry those extra herbs like garlic and pepper don't get absorbed, sugar and salt rates exactly the same the rest doesn't count unless you add it after reliving the dry brine

[@frankmeyer5128]

I grew up fishing in florida surrounded by water and have a mammal meat allergy, so I eat fish more than twice a week, sometimes i eat it all week! Usually smoke mullet with pepper vinegar but love the smoked salmon out in washington state. Tryin out this dry brine for my smoker tommorow!

[@DelmarvaBackyard]

Super awesome. How did it go?

[@skywave12]

You got me on all ingredients. I like the ratio with Sugar to Salt used. Not worried about nitrates as leafy vegetables are high also. Had some celery seed in the spice rack. Pulverized in the spice grinder. Quite a aroma of celery after grinding, use accordingly. I use celery seed for my Potato Salads. Am Brining tonight. Tomorrow Smoking 8 Lbs of Salmon. To be post smoke flavor marinated over at least 1 week in a vacuum bag. This is the reason Pasta dishes taste better the next day. :-)

[@DelmarvaBackyard]

Awesome input. Thanks for watching. Hope it turns out awesome for you.

[@_MOORE_1986]

I like to cut my Salmon into 1" - 1.5" thick & 5" - 8" long strips then dry brine over night or until the fish starts turning Transparent. Then I stick a tooth pick into each strip on one end, and then hang them on smoking racks. That way I can get a lot more on at one time. We caught a 13 and a 21 lb king out here in the San Juan Islands two days ago, so most of it is getting smoked. Another thing, I don't smoke it as long as most people do. I don't do it to where it turns out like Jerky.

[@aubreyowen5146]

I use celery seed in my rub when I smoke chuck roasts, briskets, etc. it really helps with the smoke ring and flavor

[@jackhelmuth1397]

Would you mind filming a tutorial? Or explaining how you do it? I fell like that would really help.

[@kingof206]

Thank you KZbin for this lol. You’re probably gonna change my life with this video. I’m obsessed with salmon

[@DelmarvaBackyard]

Glad I could help and Thank You KZbin. I've got a couple newer Salmon videos, let me know what you think. kzbin.info/www/bejne/o5_CfIOcnLF7d7M Thanks for the support and feedback.

[@CouponFrenzy]

I've found an excellent brine for both fish and chicken is a 20 minute wet brine in lukewarm water. I'm interested to try a dry brine but 20 mins is just easy and convenient for me

[@yannah159]

I never eat fish because I never had a recipe but I bought a salmon and I didn’t even think of a recipe! I’m going to start today to start eating more fish!

[@owenj.1669]

Do you do a light rinse for access brine after allowing it to cure?

[@Mixwell1983]

Yes

[@MrJoshcc600]

Yes rinse it all off before cooking its done its job

[@07GSXR1G]

Thanks for your information

[@DelmarvaBackyard]

Thanks for watching Cedric.

[@Rossburner]

Good stuff, but I wouldn’t use foil or metal to brine over night

[@paulmclean1268]

Hey thanks for the post! - and for making me feel better about my health after eating this deliciously gluttonous recipe.

[@DelmarvaBackyard]

Lol, at least its fish. Thanks for watching and commenting.

[@altonfender5168]

I have to smoke to whole salmon fillets Saturday how long should I keep it in the refrigerator with a brine it's a catering job he's going to pick it up at 11 clock

[@harrybates5545]

I was always told not to brine or cure your fish or meat on metals or tin foil (aluminum) ? Reacts with the salt

[@porsche944mt]

I've heard the same thing, which is why I brine mine in a long glass dish [such as one you would bake a cake in].

[@camtheman559]

I see this comment everywhere... But I've never seen anyone use anything else. Is this a joke or just a wife's tale

[@jonwhiteley5651]

it can give it a metallic taste and yes salt reacts with metal. Just go to any saltwater marina and look at what the saltwater does to anything metal it’s very corrosive

[@jonwhiteley5651]

i believe aluminum is ok.

[@ritchielewis8722]

Stainless is fine and aluminum

[@thomasfromcalvertco3833]

yes,Mark is right...should use glass or plastic containers while brining...I LOVE this recipe...thanks!

[@DelmarvaBackyard]

Thanks for watching and commenting.

[@TheBlueThird]

I eat fish four times a week. I usually only eat Sardines, Pink or Sockeye Salmon. I'll eat Tuna maybe once a month.

[@chrome_is_gold]

I don't have a smoker but would dry brine salmon work good for cooking on the grill

[@jeffturner3632]

Smoke it on the grill, if you are using coals. Pile your charcoal around a pan UNDER your fish. Indirect heat is the ticket. And soak, for over a day, some hardwood pellets or chips in water and add these to your charcoal every half hour. Voila, smoked fish.

[@markboczar2329]

Couple things here. Should do it in a pyrex dish so it doesn’t take on the aluminum taste that it may give off. Lay a bed of the brine first then salmon atop then spread brine mixture then cover with the wrap.

[@user-vo5kv9qi6k]

You are exactly right 👍 God's Blessings

[@DelmarvaBackyard]

Thanks for watching and commenting.

[@BEERNBBQBYLARRY]

Great job. That's similar to how I do mine. I brought home around 80 pounds of salmon from a fishing trip last summer, and I'm STILL trying to eat it all. In fact, I'm making some for a poker game tomorrow night but this time with a wet brine due to time constraints.

[@DelmarvaBackyard]

80 lbs is A LOT of any food but is a tremendous amount of Salmon. Make sure your getting your two servings a week and maybe you'll get to the bottom of it. Thanks for watching and commenting Larry.

[@panagea2007]

When the dry brine turns to syrup I replace it, and keep this going for a week. Then smoke for 6 hours. It is just the best.

[@DelmarvaBackyard]

Thanks for the contribution. I appreciate you watching.

[@kilmcm45]

Id use wax paper rather than foil, also use McCormick Roasted Garlic and Herb instead of the reg garlic powder...its got a hint of Basil that loves to marry with salmon. Id also squeeze out a few limes and spray the juice on the fish after the sugar has just started to caramelize....it creates a sweet, zesty, paper thin, crunch that covers the fish.

[@DelmarvaBackyard]

Your right Conner. Wax paper would be a much better idea. I love McCormicks Roasted Garlic and Herb especially on vegetables. Thanks for watching and commenting.

[@sherirock9168]

How long it can How long does it last if stored in airtight plastic? recipe can also be used on chicken and meat?

[@DelmarvaBackyard]

I'm not a fan of reheating fish at all to be honest although theres nothing unsafe about it for at least a couple days. Recipe can definitely be used on other meats but you may need to adjust sodium concentrations. Thanks for watching and commenting.

[@rayrichards6748]

I’ll give you all the quick note, 3 to 1 brown sugar and salt. That’s all you need

[@07GSXR1G]

Awesome work

[@DelmarvaBackyard]

Thank you! Cheers!

[@jaybird95823]

The wife finally brought home a salmon fillet last night so I can smoke it on my 680. I'm relying on your dry brine to make me a fan of fish Mike 'cuz I only eat it about once a month.

[@DelmarvaBackyard]

Literally laughed out loud on that one Jay. It’s an awesome recipe brother. If you like sushi I would suggest smoking to about 135 F rather than 145 F. I love sushi but thought I should stick with FDA temps for a video. The fish struggle is real for a lot of us but making it like this will help a lot. Thanks Jay and good luck.

[@jaybird95823]

Mike it WAS BOMB as advertised.

[@DelmarvaBackyard]

Thats what I like to hear. Thanks for the update Jay. Keep the Smoke Rolling!

[@ScottysBackYardBBQ]

tuna fish count. lol i been dry brining salmon and other fish for over 50 years so good.

[@DelmarvaBackyard]

Thanks for watching and commenting Scotty.

[@leftdsantiques7926]

Every day. I love fish.

[@DelmarvaBackyard]

Thanks for watching and commenting.

[@floppydogears]

What do you do with all that brine still on the fish?????

[@jimhyler7492]

So Mike that obviously was not farm raised Atlantic Salmon. Was it King or Sockeye? I’m surprised you got that on the east coast

[@DelmarvaBackyard]

Got me there Jim since its been a while. Do you say that because of the color? I usually buy Salmon by whatever piece has the most vibrant color as well as which is the thickest.

[@User-ft6dc]

Yeah, for preservation purposes, definitely brine the skin side. If you're gonna eat it right away you good.

[@DelmarvaBackyard]

Thanks for the input Joe. I appreciate you watching

[@jariasikainen2433]

Thanks for a tip !! Nice and simple !!

[@fortuneworks]

Mike, would this brine be applicable for tuna and swordfish?

[@DelmarvaBackyard]

I do t have any experience with swordfish. I think tuna is best with salt, pepper, and little blackened seasoning and that’s it. There’s nothing like a nice tuna steak. Good luck. Thanks for watching.

[@mrhockett1]

Just wanted to say Hi! I have a younger brother named Dave. Nice to meet ya.

[@vanscoyoc]

Im really glad you created this channel. I live in Alexandria, VA, so you are my neighbor.

[@DelmarvaBackyard]

I appreciate that, neighbor. I'm in the Alexandria area here and there, mainly passing through or going to a Skins game.

[@justaguy6100]

I think it's cool you use Great Value and other bargain spices bubba

[@donnamammele8327]

You said you preferred skin on. Why is that? Does it taste different when eating it?

[@DelmarvaBackyard]

I think it helps keep the fish moist and its easier to handle without it falling apart. Thanks for the question and I appreciate you watching.

[@andrew6666677777]

I’d put the salmon on a rack. That juice becomes a super concentrated slat brine.

[@DelmarvaBackyard]

Good tip. Thanks for watching.

[@AngieHereth]

Can you do this with salmon that was frozen? Probably a stupid question but that's what I got right now.

[@bobrichardson5905]

yes. Some say freezing it first makes it better for smoking..but opinions are like you-know-whats :)

[@TheArcreader]

yes i am a subscriber

[@RA-sz5tu]

4 to 5 times including cod, trout, haddock and shrimp

[@joeydeslauriers7287]

How long can I let the salmon sit in the fridge before cooking and after brined and rinsed off

[@jaanajaana5771]

Are you planning to cook the cured salmon ? Cured Salmon stays fresh in the fridge for a week, in a tightly sealed container, completely dried and skin removed :-)

[@karltraveldude7817]

Thank you !!!

[@enigma216]

Last weekend we calght 86 salmon in Kasilof Alaska. All these youtubers buying salmon in stores talking about fresh makes me literally facepalm.

[@DelmarvaBackyard]

Yeah, most grocery store Salmon is farmed and crap. I'll bet that was a awesome experience for you in Alaska. Thanks for sharing.

[@kathleenlane5983]

Can you use sea salt?

[@DeepSouthPal84]

Thats what I use. I won't use kosher salt

[@NaeBang]

Nice facts, but if we are here we are planning on eating fish 😂

[@DelmarvaBackyard]

Thanks for watching.

[@williamvandenbrink6230]

Where does the water go , ?

[@DelmarvaBackyard]

Back into the fish. Thanks for watching.

[@macewindex8410]

I love fish, but I usually don’t eat it. That’s why in watching this video. So I know eat fish more

[@DelmarvaBackyard]

Thanks for watching and commenting

[@toddpower4674]

Fish once a month and then it's deep-fried with fries and gravy on it..... I'm not sure how good that is for me.

[@DelmarvaBackyard]

lol. Thanks for watching

[@jeremytorell6227]

Up here in Alaska! We get about 200+ fillets on a fishing rod! We eat and smoke more fish then Native people.😁

[@norachristine90]

How do you know you eat more fish than native people 🤣

[@discorabbit]

Eye brined for 2 days

[@stizandelasage]

i will brine and marinade for ultimate flavor

[@dinichaharris2997]

2 or 3

[@austinpowers4599]

I only eat fish when McDonalds has 2 for $3 Fillet O Fish🤪

[@mikenorris4966]

So...you are saying you never eat fish.......lol

[@michaelaughney66]

So I followed this completely along with the cooking video right after. I had in brine for 10 hours and it turned out too salty for my tastes. Just shorter brine time or less salt, which would be more effective?

[@jwithy]

Did u rinse it off?

[@CouponFrenzy]

Super easy way to brine is 1/4 cup of salt in 4cups of lukewarm water with thawed fish. I defrost the fish in the microwave from frozen and that works just fine. Put it in the lukewarm salt bath in a large Pyrex bowl for 20 minutes. Then remove the fish and pat dry with paper towel. Same brine works amazing for chicken breast. Once you pat dry, then add any seasonings you wanted to get the flavor whether it's smoky BBQ seasoning or lemon pepper etc

[@tonyroy8410]

I wouldn't use celery salt because the salt in it is iodized and the reason you use pickling or kosher salt is because the iodine in table salt will put a film over the meat and that will stop the spices from absorbing in the meat, so use celery seed not celery salt, a big no no!!

[@DelmarvaBackyard]

Thanks for the input Tony, I appreciate the info.

[@DogGuy19]

That Morton curing salt is 20% sugar

[@irishdancercm]

I eat fish less than one but I am working on adding it.

[@DelmarvaBackyard]

Its such a good addition the our diets and with a little effort we can make it absolutely delicious. Thanks for watching, and good luck.

[@Maniseesbothsides]

I don't really like fish 😢 Smoked isn't bad though

[@DelmarvaBackyard]

Its all about how its prepared but I get it. I didn't like fish as a kid, mainly because I was forced to eat it. When I started cooking fish, I started finding methods to prepare and cook it that were delicious. I do something with fish at least once a week. My wife hates the "fishy" taste so I try to go with methods that get rid of that "fishy" taste. This brine helps for sure. Thanks for watching and commenting.

[@strollinnolen5888]

...I eat fish about once every 2 months...

[@DelmarvaBackyard]

If its cooked good enough, you can incorporate it on a weekly or biweekly basis and actually look forward to it. It truly takes "practice".

[@brandonlasvegas]

😎

[@DelmarvaBackyard]

Thanks for watching.

[@zachsweenor2678]

What’s the link to the salmon cooking

[@DelmarvaBackyard]

kzbin.info/www/bejne/Z3m2kGNnlNBjh6M

[@DanlowMusic]

Probably point 2 per week. Like maybe once every 5 weeks. I would eat it more but my Wife and Son dont care for it.

[@DelmarvaBackyard]

2 per week is perfect. My wife always says she doesn't want that "fishy" taste so that can be tricky when cooking.....fish. lol Thanks for watching and commenting.

[@hectoralicea5945]

I eat fish 2 to 4x per week

[@kilmcm45]

Id it fish every day if i could afford it...cod, haddock, salmon...im not big on tuna....its ok as sashimi but id always prefer a fattier fish...a clam...a scallop.

[@DelmarvaBackyard]

Seems everything is getting really expensive now days. Thanks for watching and commenting.

[@klara4406]

can you eat it raw after the brine?

[@deesnutz5576]

I only eat it once every 2 months r so😳😳😳

[@johnnybriannawiseman8154]

I don't eat fish and the reason is I don't like seafood or the taste of fish

[@Spearoman]

I eat fish every day lol

[@DelmarvaBackyard]

What kind of fish do you eat the most?

[@grenier70]

I’m a pescatarian.. so lots 😘

[@DelmarvaBackyard]

Thanks for watching.

[@larrysmac]

Sorry, you lost me with the Tender Quick.

[@DelmarvaBackyard]

You have to try things out before ruling them out. I will say i didn't buy more of it. Thanks for watching and being honest.

[@KhailaIman]

I eat salmon twice a week ☺️

[@narmen6942]

Too wordy. I know how to fold foil. Didn’t make it to the end. Thanks anyway.

[@lindsaysmith4486]

I eat salmon 1x a week every week and some weeks I'll also have a piece of haddock or cod. Only wild fish of course. Farmed fish is basically toxic. Fed a high fat diet and treated with chemicals. Yuck.

[@DelmarvaBackyard]

Wild Fish is definitely better for you and tastes so much better but sometimes a quality wild salmon can be very hard to find in my area. A lot of the filets are cardboard thin. Thanks for watching and commenting Lindsay

[@lindsaysmith4486]

@@DelmarvaBackyard I hear ya! I have been getting a bimonthly box from wild Alaskan. It isn't cheap but it's also not too crazy expensive if you sign up with a discount code. I've been happy with the quality..but sometimes I luck out and my seafood store will have wild salmon on sale. If they do, I'll delay my shipment from wild alaskan.

[@samwimpy2600]

I don't recall googling the health benefits of salmon...you lost me at the start

[@DelmarvaBackyard]

Sorry it wasn't for you. Thanks for the feedback

[@glenscherbing2032]

Just get to the point already

[@DelmarvaBackyard]

lol....I'll never understand people like this clown