Brine / marinade for smoked salmon or trout?

[Morning Star]

I once had some smoked salmon that had a sweet almost honey like taste; some sort of glaze over it.

Anyone have a good recipe of that nature?

[Al Dente]

It could've very well come from honey or possibly brown sugar, corn syrup, or even molassas.  You can season the salmon with whatever seasonings you like, then smoke it, and then glaze it before serving.  You can make a glaze by reducing fruit juices such as pineapple, orange, or cherry juice.  Float a smashed garlic clove and maybe a piece of ginger as it reduces.  Then add some salt and pepper, and a touch of honey.  You can experiment with different juices, sweeteners, spices, even soy, teriyaki, hot sauces, or vinegars for different combinations.

[ew]

one cup of tenderquick salt and two cups brown sugar to one gallon of water. brine 12 to 24 hours before smoking. Take out of brine and let air dry don't wipe the slime off and then smoke the fish til done. use this as a base recipe and then try adding different spices to it for anything.

[xtrema312]

I use one with a little glaze to it.  Has a sweetish taste with a little hint of red pepper in it.  Go to the Bradley Smoker forum and find the Kummok (sp?) salmon brine.  it uses brown sugar and I use the teriyaki version.  I don't wipe or rinse it.  I just drain it in a rack over the sink and dry in a fridge until it gets a good pellicle.  The narrow strips help really get the brine in and a nice coating on more surface area.  Everyone loves it.  I threw away my packaged brine and other recipes.  Even a few of my friends that smoke some like mine the best.  I may let them in on it, but they bring me their fish to smoke for a share so maybe not.

[Joseph]

I use 3 cups of dark brown sugar and 1 cup of rock salt as a base.  Add white pepper and powdered ginger to taste and smoke with Alder.  It forms a dark sweet glaze as the fish dries.  Joseph