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
- 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.
- ¼ cup fresh dill (optional) – A classic pairing with salmon for extra depth
Instructions
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.
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).
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.
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