Well now, if you’re lookin’ to make some good old wet brine salmon, you ain’t gotta be no expert or nothin’. It’s real simple, you just need a few things to get started. First off, you’re gonna need some water and salt. I reckon about 2 cups of water for every 2 tablespoons of salt, that oughta do the trick. Stir it up real good till that salt’s all dissolved in the water, no clumps, ya know?
Now, once your brine’s ready, you take your salmon, all nice and fresh. You can use any kind of salmon, but I find the thicker fillets work best. You ain’t gotta worry too much about which type of salmon you got, whether it’s coho or sockeye, both work just fine. What you want is to get that fish all nice and wet, soaking up all that salty goodness.
Just put the salmon in a big ol’ bowl or dish and pour the brine over it till the fish is fully covered. Some folks like to let it sit in the fridge for about an hour or two, but I say if you’re in a rush, you can leave it for 30 minutes or so. The longer you leave it, the saltier it’ll get, but don’t let it sit too long unless you want it to taste like you’re chewing on a salt rock!
Now, a little secret here: It’s all about the texture. You see, the brine helps the fish soak up some moisture, which makes the salmon nice and juicy when it cooks up. It also makes the fish more tender. Once you’ve let the fish soak long enough, take it out and pat it dry. Don’t leave it too wet, else the brine won’t work as well.
After it’s dry, you can either cook it right away or let it rest for a bit. Some folks like to smoke their salmon after brining it, and it sure does bring out a nice flavor. The key with smoking salmon is to let the surface of the fish dry up a bit, so it’ll hold onto that smoky flavor better. When you go to cook it, you’ll notice the thicker parts of the fish will be real oily, and them thinner parts near the tail will be drier. That’s just how it is, and it makes for a real good meal!
So here’s a few more tips for you:
- Don’t skimp on the salt, it’s what helps bring the moisture into the fish.
- If you’re in a hurry, you can brine the fish for a shorter time, but the longer it sits, the more tender it’ll get.
- When you’re done brining, make sure to dry the fish before cooking, or else it won’t get that good texture.
- If you’re smoking the fish, let it dry out a little bit on the surface for best results.
There ya go, now you got yourself a nice brine recipe for salmon. It’s simple and tasty, and sure to make your meal a whole lot better. Just remember, the key’s in the brine and letting that fish soak up all them good salty juices. Happy cooking!
Tags：[wet brine salmon, brine salmon recipe, how to brine salmon, smoked salmon, tender salmon]
