Molasses-brined salmon portions coated with brown sugar and lemon pepper on wire racks over sheet pans

Molasses Brown Sugar Salmon Brine

Molasses Brown Sugar Salmon Brine prepares twelve pounds of salmon with lemon pepper and two chilled sugar rests for a separately chosen safe smoking method.

Course Brine

Cuisine American

Prep Time 20

Brining and Resting Time 15

Total Time 15 20

Servings four-ounce servings

Calories 168

Equipment

1 Refrigerator Thermometer for confirming a brining temperature of 38°F or colder
1 Cutting Board for preparing the salmon
1 Chef's Knife for cutting strips or chunks when desired
1 Kitchen Scale for confirming the twelve-pound batch
1 Large Liquid Measuring Pitcher for measuring the gallon of cold water
1 set Measuring Cups and Spoons for the salt, molasses, lemon pepper, and brown sugar
1 Large Food-Safe Brining Container with Lid for the 12-hour brine
1 Long-Handled Spoon for mixing the brine
1 pair Kitchen Tongs for moving the salmon
1 Refrigerator for the brine and both sugar rests
1 Kitchen Timer for the brine, freshening, and sugar-rest intervals
1 Large Clean Bowl for freshening the brined salmon
as needed Paper Towels for drying the freshened salmon
2 large Wire Racks for holding the salmon during both sugar rests
2 large Rimmed Baking Sheets for catching moisture beneath the racks

Ingredients

Salmon Brine

12 pounds salmon whole fillets, strips, or chunks suited to the smoking setup
1 gallon water cold
2 cups non-iodized salt
12-16 ounces dark molasses use 12 ounces, or 16 ounces for a sweeter cure
1 tablespoon lemon pepper
2 cups brown sugar packed and divided into two equal one-cup portions

Instructions

Brine the Salmon

Clean and sanitize the work area, tools, and food-contact surfaces. Confirm that the refrigerator is holding at 38°F or colder.
On a clean cutting board, use a kitchen scale to confirm about twelve pounds of salmon. Keep whole fillets when they fit the smoking setup, or use a chef’s knife to cut strips or chunks in practical, reasonably even sizes.
12 pounds salmon
In a large food-safe brining container, stir the cold water, non-iodized salt, and 12 ounces of dark molasses until evenly combined, or use 16 ounces of molasses for a sweeter cure.
1 gallon water, 2 cups non-iodized salt, 12-16 ounces dark molasses
Arrange the salmon in one or more snug food-safe containers, pour the brine over it, and use kitchen tongs to turn every piece so all surfaces are wet. Cover and refrigerate for 12 hours, turning or redistributing the pieces halfway through so the liquid keeps contacting them evenly.

Freshen and Season

Lift out the salmon, discard all used brine without splashing, and clean any contacted surfaces. Place the pieces in a large clean bowl of cold water for 30 to 60 minutes, changing the water if it becomes cloudy.
Drain the salmon, pat every piece dry with paper towels, and arrange the pieces in uncrowded layers on wire racks set over rimmed baking sheets. Sprinkle evenly with the lemon pepper.
1 tablespoon lemon pepper
Spread one cup of the packed brown sugar evenly over the racked salmon, then refrigerate the trays for exactly 1 hour.
1 cups brown sugar
Spread the remaining one cup of packed brown sugar evenly over the salmon, then return the trays to the refrigerator for exactly 1 more hour.
1 cups brown sugar
After the second rest, keep the salmon refrigerated until proceeding with a separately selected safe smoking method.

Notes

Brining and the sugar rests season the salmon but do not cook it. Keep the fish cold, discard the used brine, and finish it with a separately selected safe smoking method before serving.

Nutrition