Description
Smoked salmon is a delicious and versatile seafood dish, and the key to achieving the perfect balance of moisture, flavor, and texture starts with a great brine. This smoked salmon brine recipe enhances the natural taste of salmon while preventing it from drying out during the smoking process. Whether you prefer a classic brine or want to experiment with new flavors, this step-by-step guide will help you create restaurant-quality smoked salmon every time.
Ingredients
Main Brine Ingredients
1 gallon water
¾ cup kosher salt
1 cup brown sugar
1 tablespoon black peppercorns
4 garlic cloves crushed
2 tablespoons fresh or dried dill
1 teaspoon lemon zest
1 tablespoon Worcestershire sauce
Optional Additions for Extra Flavor
½ cup soy sauce for an umami depth
¼ cup maple syrup for
1 teaspoon smoked paprika for a mild smoky depth
1 teaspoon mustard seeds for a tangy bite
2 bay leaves for an earthy aroma
Choosing the Right Salt for Brining
Kosher salt is the best option as it dissolves easily and does not contain additives
Table salt is not recommended since it contains iodine, which can cause bitterness
Sea salt works well but is coarser, so measurements may need adjusting
Instructions
Step 1 Prepare the Brine
In a large pot, pour in the water
Add kosher salt and stir until fully dissolved
Mix in brown sugar and continue stirring until fully dissolved
Add black peppercorns, garlic, dill, lemon zest, and Worcestershire sauce
Stir all ingredients together and let the brine sit for 10 to 15 minutes to allow flavors to blend
Step 2 Prepare the Salmon
Use fresh, high-quality salmon fillets or a whole salmon
Remove any pin bones using tweezers
Leave the skin on to help the fish hold together during smoking
Rinse the salmon under cold water and pat it dry with paper towels
Step 3 Brine the Salmon
Place the salmon fillets in a large, shallow dish or zip-lock bag
Pour the prepared brine over the salmon, ensuring it is completely submerged
Cover and refrigerate for the recommended brining time
Brining Time Based on Salmon Thickness
Thin fillets ½ inch 4 to 6 hours
Medium fillets 1 inch 8 to 12 hours
Whole salmon 12 to 24 hours
Step 4 Rinse and Dry
Remove the salmon from the brine and rinse it thoroughly under cold water
Pat it dry with paper towels
Place the salmon on a rack in the fridge for 1 to 2 hours to allow a pellicle to form a slightly sticky surface that helps the smoke adhere
Step 5 Smoke the Salmon
Preheat the smoker to 180 to 225°F 82 to 107°C for hot smoking or 75 to 90°F 24 to 32°C for cold smoking
Use the right wood chips alder for a traditional mild flavor maple or apple for sweetness hickory for a bold smoky taste
Smoke the salmon for 2 to 4 hours depending on thickness until the internal temperature reaches 125 to 140°F 52 to 60°C
Let the smoked salmon rest at room temperature for at least 30 minutes before serving
Notes
For a milder flavor reduce the brining time by a few hours
For a stronger flavor extend the brining time but do not exceed 24 hours to prevent excessive saltiness
To reduce fishy smell add an extra teaspoon of lemon juice or a splash of apple cider vinegar to the brine
Ensure salmon is fully submerged in the brine by placing a plate on top if necessary
Always let salmon dry before smoking to form a pellicle which helps lock in moisture and absorb smoke evenly
- Prep Time: 15 minutes
- Cook Time: 4 to 24 hours depending on thickness
- Category: Main Course Seafood
- Method: Brining Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces of smoked salmon
- Calories: ~180 kcal
- Sugar: ~2g
- Sodium: ~800mg (varies based on brining time)
- Fat: ~8g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~3g
- Fiber: ~0g
- Protein: ~22g
- Cholesterol: ~50mg
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