"Nunya Bidnits" > wrote in message
...
> In ,
> Janet Wilder > typed:
>> I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
>> pounds on sale for a little over $5. It's in the fridge defrosting
>> now.
>>
>> Though I usually plank a side of salmon on cedar, using the gas
>> grill, I thought I'd try using the smoker to make this salmon.
>>
>> I went to the BBQ FAQ and a few other places and the majority of
>> smoker recipes call for brining in huge amounts of sugar. A couple of
>> tablespoons of sugar is fine by me, but brining it in cups full is
>> not. DH is diabetic and I don't need to add extra carbs to his food.
>>
>> Does anyone have any suggestions how I can smoke this salmon without a
>> load of sugar? Also, I'd really like to stuff it with herbs or
>> someting and do it whole, but every recipe I read is for steaks or
>> fillets. Can I smoke a whole salmon? The Native Americans in the PNW
>> do?
>>
>> TIA
>
> I don't get brining fish. Marinating yes, or pickling raw fish, but if you
> cook your fish properly it doesn't need to be brined IMO.
>
> I also don't get the sugar thing. Maple syrup marinade or glaze on salmon
> seems to be the thing lately. I think it's awful.
>
> MartyB in KC
>

Awful?!? That's a bit strong. I brine my salmon in a terryaki brine and I
also like my smoked salmon with a bit of heat and sweet. You may think it
is awful, but my family and the guys at work always seem to beg for more
when I bring some in to share.

Hey, maybe you're just doing it wrong. ;>)

Matt