Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
351
Calories
23g
Protein
13g
Fat
28g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds fresh salmon
- 1/3 cup granulated sugar
- ¼ cup kosher salt
- 2 cups sauce (half soy sauce the other half teriyaki sauce)
- 1 cup water
- 1 teaspoon ground white pepper
- 1 teaspoon ground onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 5 drops pic a peppa sauce
- 1 cup dry white wine
Directions
1
Mix all ingredients except salmon together.
2
Drop salmon chunks into brine and refrigerate for 8 hours.
3
Rinse thoroughly and pat dry with a paper towel.
4
Air dry for one hour prior to smoking.
5
Smoke over Mesquite or Hickory for 2-3 hours.
Recipe sourced from
fandom