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dry brined kokanee salmon recipe

Dry Brined Kokanee Recipe

A recipe for brining kokanee without liquids in preparation for smoking, grilling, or baking kokanee salmon.
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Ingredients
  

  • 1 Cup Salt I prefer kosher salt for dry brines
  • 1 Cup Sugar White or brown works
  • Spices I like garlic, onion powder, and rosemary, and black pepper in my dry brine. Other common spices include dill, thyme, and lemon zest.

Instructions
 

  • Use some paper towels to pat dry the kokanee. You can also set it on a rack in your refrigerator for an hour or two to help it dry.
  • Combine salt, sugar, and spices in a bowl and mix.
  • On a tray or plate, generously coat all sides of the fish in your salt/sugar/spice mixture. Then refrigerate for 24-72 hours.
  • After 24-72 hours, remove from the fridge and rinse off the salt/sugar/spice mixture. Then, put it on a tray and put it back in the refrigerator to dry out again.
  • Now the fish is ready to smoke, grill, or bake.