Smoked Salmon Brine: Perfect and Delicious Steps for Success
This easy smoked salmon brine recipe uses kosher salt, brown sugar, and optional spices to create a flavorful brine that enhances the natural taste and texture of salmon before smoking.
Ingredients
- 1 cup kosher salt
- 1 cup brown sugar
- 1 quart water
- Optional spices (black pepper, garlic, dill, citrus zest)
Instructions
- In a large mixing bowl or container, combine equal parts kosher salt and brown sugar. A common ratio is one cup of each per quart of water. Adjust based on your preferences.Heat the water in a pot until it’s warm but not boiling. Mix in the salt and sugar until completely dissolved.Allow the brine to cool completely before adding the salmon.If you choose to include optional spices or zests, mix them into the cooled brine.Rinse the salmon fillet under cold water, pat it dry with a paper towel.Submerge the salmon in the brine, ensuring it is completely submerged. A Ziploc bag can work well if you don't have a container.Brine for 4 to 12 hours depending on the thickness of the fillet.Rinse the salmon under cold water to remove excess salt, pat it dry.Let the salmon rest in the refrigerator for 30 minutes before smoking.
Notes
Adjust brining time based on salmon thickness. Ensure the brine is fully cooled before adding the fish. Enjoy your homemade smoked salmon in various dishes!