A salty-sweet salmon brine recipe that can be tweaked to your liking. We serve this salmon with a sour cream-dill-horseradish sauce on a sliced baguette. Our guests rave about how incredible it is. This recipe works well with halibut, too!
Ingredients
- 2 tablespoons whole black peppercorns
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 0.5 cups honey
- 0.5 cups pure maple syrup
- 0.25 cups white sugar
- 2 jalapeño peppers , thinly sliced
- 6 cloves garlic , smashed
- 1 tablespoon onion powder
Instructions
-
1
Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
-
2
Combine crushed peppercorns, water, salt, brown sugar, honey, maple syrup, white sugar, jalapeños, garlic, and onion powder in a large bowl. Stir until sugars and salt dissolve completely.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Jumbo Carrot Protein Muffins
These gigantic carrot muffins, packed with spices, carrots, raisins, yogurt, and a boost from protein powder make them a great choice for breakfast or a snack!
Spinach Artichoke Pasta
This creamy spinach artichoke pasta has all the flavors you love in spinach artichoke dip in a sauce for pasta! Fettuccine stands up nicely with this rich sauce, but rotini or farfalle would work, too. Be sure and keep some of the pasta cooking water in case you prefer a thinner sauce. It's optional, but fresh herbs, such as parsley, thyme, or snipped chives make a nice garnish.
Baked Shrimp Scampi
I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order shrimp scampi at a restaurant and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what I've done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing.