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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 Method

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.

Method
 

  1. 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.
  2. Combine salt, sugar, and spices in a bowl and mix.
  3. On a tray or plate, generously coat all sides of the fish in your salt/sugar/spice mixture. Then refrigerate for 24-72 hours.
  4. 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.
  5. Now the fish is ready to smoke, grill, or bake.