Smoked Salmon Brine

4.67 from 3 votes

This Smoked Salmon Brine will give your hot smoked salmon the most amazing flavor around. It's a simple brine that packs a big, tasty punch.

Prep Time15

Cook Time4

Brine and Fridge Time20

Total Time1 15

Course: Brine, Main Dish

Cuisine: American, Barbecue, Seafood

Keyword: Smoked Salmon Brine

Servings: people

Author: Susie Bulloch

Brine the salmon. In a glass baking dish, combine all of the ingredients for the brine and stir until the salt is dissolved. Gently submerge your salmon portions in the brine, cover, and refrigerate for 8-12 hours. If your salmon filets are thin, 8 hours should be enough. Thicker filets will take 12 hours.
4 cups cool water, ½ cup white sugar, ½ cup brown sugar, ⅓ cup kosher salt, zest of 1 lemon, 2-3 pound salmon filet
Develop the pellicle. Remove the salmon from the brine and transfer it to a cooling rack positioned over a cookie sheet. Place the salmon in the refrigerator for 8 hours, or overnight to develop a pellicle.
Preheat. Preheat your smoker to 165-170 degrees F using your favorite hardwood.
Smoke the salmon. Place the salmon on the grates skin side down and smoke for 3-4 hours, or until the internal temperature of the salmon reaches 145 degrees F.
Enjoy. Once your fish has reached 145 degrees F, remove the salmon from the smoker. Serve immediately if you want a hot dinner or chill and serve cold in a salad or sandwich the next day.