Cajun Salmon Brine

Sorry cant help you - I haven't tried smoking any fish on my Americaque

Do a search here on Mr. T's salmon brine. I've been using it for years with great success but the flavor isn't quite cajun/creole. Mr. T may weigh in, but I beleive if you leave the water/salt ratio the same, you can fiddle with the spices as you wish. Instead of bay leaf, I'd bump up the cayenne, add some thyme and basil, and maybe some tomato paste? I'd also back off the sugar a little. I think if you look at some of Paul Prudhomme's seafood recipes you'll get ideas on the spice mix. Just some ideas off the top of my head.

As for the "bite" what are you looking for? I don't like dry smoked salmon so I cook at 200 for an IT of 145 - 150, which leaves most salmon a little bit juicy. Good luck and let us know what happens!

Thank You Jay for the suggestions, the tomato paste might be interesting, I will give that some thought. I have used Mr T's brine in the past, what I find is that even though I put spices in the brine they rinse off at the end of the brining process. With my next batch I may try adding some liquid hot sauce to the brine and see what that adds. As for your question about the "bite" I am looking for a "hot" "tingle" when eating, but dissipates quickly after eating. If you like Cajun/Creole seasoning and that temporary "bite" that's what I'm looking for.

OK, now that I know what you're looking for, I'll suggest after washing off the brine, you sprinkle on a bit of Prudhomme's Blackened Redfish Magic spice blend. My favorite Cajun spice blend and not too salty.

Thanks Jay, Ordered some stuff from chef prudhomme's today.