Smoked Salmon Brine Recipe
This smoked salmon brine recipe delivers a perfectly balanced, tender, and flavorful salmon with a subtly sweet and smoky finish. Easy to prepare with simple pantry ingredients, this brine enhances texture, retains moisture, and preserves freshness, making your homemade smoked salmon restaurant-quality every time.
- Author: Lina
- Prep Time: 15 minutes
- Cook Time: 1.5 to 3 hours
- Total Time: 9 to 15 hours
- Yield: 1 to 2 pounds of smoked salmon 1x
- Category: Appetizers
- Method: Smoking
- Cuisine: American
- Diet: Gluten Free
Basic Brine Ingredients
- 4 cups water
- 1/4 cup sea salt
- 2 tablespoons sugar
- 2 bay leaves
- 1 teaspoon black peppercorns
- Zest of 1 lemon
- Prepare the Brine: Combine water, sea salt, sugar, bay leaves, black peppercorns, and lemon zest in a large pot. Heat gently while stirring until the salt and sugar dissolve completely. Remove from heat and let the brine cool to room temperature to prevent cooking the fish prematurely.
- Trim and Rinse Salmon: Remove any bones and skin imperfections from the salmon fillet. Rinse lightly under cold water and pat dry with paper towels to prepare the surface for even brine absorption.
- Submerge Salmon in Brine: Place the salmon in a non-reactive container or large zip-lock bag. Pour the cooled brine over the fish until fully covered. Seal and refrigerate for 8 to 12 hours depending on fillet thickness.
- Rinse and Dry: Remove the salmon from the brine and rinse quickly to remove excess surface salt. Pat completely dry with paper towels to help develop a pellicle, which improves smoke adhesion and flavor.
- Smoke the Salmon: Prepare your smoker with preferred wood chips (alder, applewood, or cherry). Maintain a temperature of 175°F to 200°F and smoke the salmon for 1.5 to 3 hours based on thickness and desired doneness.
Notes
- Use non-reactive containers (glass or stainless steel) to avoid chemical reactions with the brine.
- Do not over-brine; stick to the recommended timing to prevent overly salty fish.
- Keep the salmon refrigerated during brining to avoid bacteria growth.
- Pat salmon dry thoroughly after rinsing to develop the pellicle and enhance smoke flavor.
- Experiment with different wood chips like alder, applewood, or cherry for varied smoky profiles.
Nutrition
- Serving Size: 4 oz
- Calories: 150
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: smoked salmon, salmon brine, homemade smoked fish, brining recipe, smoked fish, easy salmon recipe, seafood appetizer