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Preserve

Smoked Salmon with Soy Sauce and White Wine

A smoked salmon fillet brined in soy sauce, white wine, sugar, salt, spices, and Tabasco, then smoked over hardwood.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Smoked Salmon with Soy Sauce and White Wine

Time6 to 8 hours

Ingredients

Directions

Brine

  1. Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved.

  2. Place the salmon in a non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered with brine.

  3. Refrigerate for 6 to 8 hours.

Dry and smoke

  1. Rinse the salmon with cold running water and pat dry with paper towels.

  2. Allow to air dry about an hour.

  3. Smoke the fish using hickory or your favorite hardwood until flaky.

Nutrition, whole recipe (rough)

345Calories
22 gProtein
13 gFat
27 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. White wine + garlictop 11% of all pairs
    Smell alikelow
    Cooked together3,044 recipes

    Shared aroma: linalool (floral, citrus).

  5. White wine + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon fillets
The main protein, which firms and flakes as it cooks and smokes.
Soy sauce
Adds salt and savory depth to the brine, seasoning the fish throughout.
White cane sugar
Adds sweetness and helps balance the salt in the brine.
Dry white wine
Adds acidity and aroma to the brine.

The step that matters

Dissolve the dry ingredients fully in the brine. Undissolved salt and sugar settle unevenly, so some pieces of fish end up saltier or sweeter than others. Fully dissolving them gives an even cure across every fillet.

Swap the onion

How well each one fits the dish's main ingredients (sauce, white wine, sugar, garlic, pepper, salmon):

  1. Capsicumfits about as well
  2. Chivefits about as well
  3. Tomatofits about as well
  4. Onionthe original

Fit is the average pairing score against sauce, white wine, sugar, garlic, pepper, salmon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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