"Monroe, of course..." wrote:

In article , "JakBQuik"
wrote:

You don't *have* to brine in
order to smoke fish.

Jack Curry


What Jack said!.....I choose not to BTW..lotsa neat spices to do their
goodness yet...eh?

If I do anything at all to salmon besides S&P, I use a dark rum based
marinade of some kind or even bottled dressing-whether I'm doin it
lo-n-slo at 200F or grilled at 450F. I tried brining once and was truly
duly unimpressed. Sure, Good Eats gives good advice most of the
time-but-I think Alton Brown was way way off this time in choosing
brines over marinades as a prep for salmon.

monroe(AB suh-wings and he misses!)


I'd listen to monroe in this thread. He is probably experienced at
"salty aftertaste"


Salmon is one of those things that is best when done with a minimalist
attitude. Salt, pepper,olive oil and a little garlic right before
tossing it onto the fire. Skin on of course because the fat is to
precious to lose

-CAL