I made my first stab at smoking salmon yesterday on my masonry wood-burning smoker. I know most recipes call for overnight brining followed by drying and then cooking with very low heat. Well, I realized that about two hours before we expected to eat dinner - so I compromised. I brined the salmon for one hour and then smoked it for one hour at about 220 degrees F over a very mature fire (barely any smoke). However, I don't think what I did should affect whether the brining resulted in a salty-tasting salmon. My brining solution was five or six cups of water and one cup each of sea salt and brown sugar. I rinsed the fish afterwards fairly thoroughly (I thought) and then smoked it with mustard and Jeff's rub on it. You could tell that there was a very nice flavor there, but it was overwhelmed by the salty taste.
Does brining fish cause it to taste like salt? I've brined turkey before and there was no salty taste. If not, how does one brine fish - especially overnight - and then rinse it so that it isn't overwhelmed by a salty taste?
Tampa Bay, Florida