Description
A simple and flavorful smoked salmon brine that balances salt, sweetness, and aromatics—ideal for enhancing texture and depth before cold or hot smoking.
Ingredients
1 quart cold water
1/4 cup kosher salt
1/4 cup brown sugar
1 tsp black peppercorns
2 bay leaves
2 cloves garlic, smashed
Optional: 1 tsp crushed red pepper flakes or 1 tsp lemon zest
2–3 lbs skin-on salmon fillets
Instructions
1. In a large bowl or container, combine water, salt, brown sugar, peppercorns, bay leaves, garlic, and any optional flavorings. Stir until salt and sugar dissolve.
2. Place salmon fillets in the brine, ensuring they are fully submerged. Cover and refrigerate for 6 to 8 hours.
3. Remove salmon from the brine and rinse under cold water.
4. Pat fillets completely dry with paper towels and place on a rack, uncovered, in the refrigerator for 4–8 hours or until a tacky pellicle forms.
5. Proceed with your preferred cold or hot smoking method until salmon reaches desired doneness and flavor.
Notes
This brine enhances moisture retention and flavor during smoking.
Forming a pellicle (dry, tacky surface) is essential for proper smoke adhesion.
Adjust sugar levels for sweeter or more savory results.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Preparation
- Method: Brining
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 180
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 55mg
Keywords: smoked salmon brine, fish brine, salmon cure, homemade smoked fish, brine for smoking