Smoked Salmon Brine

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Smoked Salmon Brine is the key to making incredibly flavorful, melt-in-your-mouth smoked salmon. It all starts with the perfect balance of salt, sugar, and aromatics, infusing the fish with just the right mix of savory, sweet, and smoky notes. Whether you’re a seasoned smoker or trying it for the first time, this simple yet powerful brine will take your smoked salmon to the next level, tender, juicy, and packed with flavor.

Smoked Salmon Brine 3

Why You’ll Love This Recipe

  • Locks in moisture so your salmon stays juicy, not dry.
  • Boosts flavor with a perfect blend of salt, sweetness, and spice.
  • Easy to make with simple pantry staples.
  • Customizable—add your own twist with different spices or herbs!

Ingredients

  • Water – The foundation of the brine, ensuring even flavor distribution.
  • Kosher salt – Essential for curing and enhancing the salmon’s natural taste.
  • Brown sugar – Balances the saltiness with a touch of sweetness.
  • Soy sauce – Adds rich umami depth to the fish.
  • Garlic cloves – Brings a savory, aromatic kick.
  • Black peppercorns – A subtle warmth that complements the smoke.
  • Bay leaves – Infuses a mild herbal note.
  • Lemon slices – Brightens the flavors with a hint of citrus.
  • Dill (optional) – A classic salmon pairing for extra freshness.

👉 Find the full ingredient list with exact measurements in the recipe card below!

Smoked Salmon Brine 1

How to Make Smoked Salmon Brine

1. Mix the Brine

In a large bowl or pot, combine water, salt, brown sugar, soy sauce, garlic, peppercorns, bay leaves, and lemon slices. Stir well until the salt and sugar dissolve completely.

2. Brine the Salmon

Place your salmon fillets or a whole side of salmon in a non-reactive container (glass, ceramic, or plastic). Pour the brine over the fish, making sure it’s fully submerged. Cover and refrigerate for 8 to 12 hours (overnight is perfect).

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3. Rinse and Dry the Salmon

Take the salmon out of the brine and rinse it under cold water to remove excess salt. Pat it dry with paper towels, then place it on a wire rack. Let it air-dry in the fridge for at least 2 hours—this helps form a tacky surface (pellicle) so the smoke adheres better.

4. Smoke the Salmon

Preheat your smoker to 180°F (82°C) and use mild wood like apple, cherry, or alder. Smoke the salmon for 2-4 hours until it reaches an internal temperature of 140°F (60°C).

Pro Tips for Perfect Smoked Salmon

  • Don’t brine too long! Over 12 hours can make the fish too salty.
  • Use cold water in the brine to keep the salmon fresh.
  • Let the pellicle form—it helps the smoke cling better to the fish.
  • Try adding whiskey, maple syrup, or honey to customize your brine!

How to Serve

  • Flake it over cream cheese and bagels for a smoky breakfast.
  • Add it to salads or grain bowls for a protein boost.
  • Serve it on a charcuterie board with crackers and cheese.
  • Toss it into pasta or scrambled eggs for extra richness.

Make Ahead and Storage

Storing Leftovers

Keep smoked salmon in an airtight container in the fridge for up to 5 days.

Freezing

Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

Reheating

Enjoy it cold or gently warm it in a 275°F oven for a few minutes to maintain texture.

FAQs

How long should I brine salmon before smoking?

For the best results, brine for 8-12 hours. Less than 8 hours won’t give it enough flavor, and more than 12 hours can make it too salty.

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What’s the best wood for smoking salmon?

Stick with mild woods like apple, cherry, or alder. Stronger woods like mesquite can overpower the delicate salmon.

Do I need to rinse the salmon after brining?

Yes! Rinsing removes excess salt, so the final result is perfectly balanced.

Can I use this brine for other fish?

Definitely! This works great for trout, mackerel, and other fatty fish.

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Smoked Salmon Brine 3

Smoked Salmon Brine

  • Author: Ella
  • Prep Time: 10 minutes (plus 8-12 hours brining)
  • Cook Time: 2-4 hours
  • Total Time: 10-16 hours
  • Yield: Brine for up to 3-4 pounds of salmon
  • Category: Main Course, Seafood
  • Method: Smoking
  • Cuisine: American, BBQ
Print Recipe

Description

The secret to perfectly smoked salmon starts with the right brine! This simple yet flavorful mix of salt, sugar, and aromatics ensures your salmon stays moist, tender, and packed with smoky goodness. Whether you’re a seasoned smoker or trying it for the first time, this brine will give your salmon restaurant-quality flavor—perfect for brunch, meal prep, or a gourmet treat.

Ingredients

Scale
  • 1 gallon (16 cups) cold water – The base of the brine for even salt distribution.
  • 1 cup kosher salt – Essential for curing and enhancing the salmon’s natural flavors.
  • 1 cup brown sugar – Adds a touch of sweetness to balance the salt.
  • ½ cup soy sauce – Deepens the umami flavor and adds richness.
  • 4 garlic cloves, minced – Infuses the brine with a subtle, savory aroma.
  • 1 tablespoon black peppercorns – A hint of warmth and spice.
  • 3 bay leaves – Brings a mild herbal note.
  • 1 lemon, sliced – Adds a bright, citrusy freshness.
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  • ¼ cup fresh dill (optional) – A classic pairing with salmon for extra depth

Instructions

1. Prepare the Brine

In a large bowl or pot, mix water, salt, brown sugar, soy sauce, garlic, peppercorns, bay leaves, and lemon slices. Stir until the salt and sugar dissolve completely.

2. Brine the Salmon

Place the salmon fillets or whole side of salmon in a non-reactive container (glass, ceramic, or plastic). Pour the brine over the fish, ensuring it’s fully submerged. Cover and refrigerate for 8-12 hours (overnight is best).

3. Rinse and Dry

Remove the salmon from the brine and rinse it thoroughly under cold water to remove excess salt. Pat dry with paper towels and place on a wire rack. Let it air-dry in the fridge for at least 2 hours—this forms a tacky pellicle, which helps the smoke adhere better.

4. Smoke the Salmon

 

Preheat your smoker to 180°F (82°C) and use mild wood like apple, cherry, or alder for a delicate, smoky flavor. Smoke the salmon for 2-4 hours, or until it reaches an internal temperature of 140°F (60°C).

Notes

  • Don’t over-brine! More than 12 hours can make the fish too salty.
  • Use cold water in the brine to keep the salmon fresh.
  • Let the pellicle form—this is key to getting that perfect smoky crust.

 

  • Experiment with flavors! Add a splash of whiskey, maple syrup, or honey for a unique twist.

Nutrition

  • Serving Size: Per Serving
  • Calories: ~120
  • Sugar: ~3g
  • Sodium: ~800mg
  • Fat: ~5g
  • Saturated Fat: ~1g
  • Unsaturated Fat: ~3g
  • Trans Fat: 0g
  • Carbohydrates: ~4g
  • Fiber: 0g
  • Protein: ~16g
  • Cholesterol: ~30mg

Keywords: Smoked salmon, brine for salmon, smoked fish, how to smoke salmon, best smoked salmon recipe

Conclusion

With this simple yet flavor-packed brine, you’re on your way to making perfectly smoked salmon that’s juicy, smoky, and absolutely irresistible. Whether you’re preparing it for a special brunch or meal prepping for the week, this recipe guarantees restaurant-quality results right at home.

And if you love rich, seafood flavors, why not pair your smoked salmon with a bowl of creamy crab and shrimp seafood bisque? It’s the perfect combination for an indulgent, ocean-inspired feast!

So fire up your smoker, grab your favorite wood chips, and get ready to enjoy some of the best smoked salmon you’ve ever tasted!