Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Honey | 1 tbsp (21g) | 64 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1-quart water
- 1/2-cup salt
- 3/4-cup honey
- 1/4-cup golden rum
- 1/4-cup lemon juice
- 10 cloves
- 10 allspice berries
- 1 bay leaf
- 1 large fillet of salmon
Directions
Combine all the ingredients besides the salmon to make the brine.
Place the salmon skin side up in a non-reactive dish and cover with brining liquid.
Allow fish to brine for 2 hours.
Rinse the salmon in fresh water and pat dry with paper towels.
Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour.
Smoke salmon skin side down for about 1-1/2 hours, keeping temperature at 160.