The Best Smoked Salmon Brine Recipe for Perfect Flavor
Smoked Salmon Brine adds rich flavor to your salmon—easy to prep for tender, smoky fish every time.
Ingredients
- 1 quart 4 cups water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tsp black peppercorns
- 2 bay leaves
- 2 garlic cloves crushed
- Optional: 1/4 cup maple syrup or honey for added sweetness
- 2 pounds fresh salmon fillet skin-on, pin bones removed
Instructions
- Make the brine: In a large bowl or pot, combine water, kosher salt, brown sugar, peppercorns, bay leaves, garlic, and optional syrup or honey. Stir until salt and sugar are dissolved.
- Brine the salmon: Submerge salmon fillet in the brine. Cover and refrigerate for 4 to 8 hours.
- Rinse and dry: Remove salmon from brine, rinse gently under cold water, and pat dry. Place on a rack and allow to air-dry in the fridge or a cool area for 1–2 hours, until a tacky film (pellicle) forms.
- Smoke the salmon: Place salmon in a preheated smoker at 150–180°F (65–82°C) and smoke for about 6–8 hours, or until internal temperature reaches 135–140°F (57–60°C).
- Cool and store: Let salmon cool, then wrap and refrigerate. It can be enjoyed cold or gently reheated.