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
Scale
- 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