➤ Introduction for Smoked Salmon Brine Recipe

I’ve been working on a homemade smoked salmon brine for a few months now, and it is essentially a salt and sugar solution that impacts fresh salmon in a way that makes it look and taste just like something you’d order at a nice restaurant.

To me, this is an interesting process because of what happens – not only does the brine draw moisture out of the fish, but it infuses it with flavor. It allows the fish to have that very firm texture while still being silky and unique tasting – something that has been done for hundreds of years to take a regular fish and turn it into a gourmet delicacy that is shelf stable and tastes fantastic.

This process is possible because of osmosis – the brine is replacing the natural moisture in the fish with a seasoned solution where everything is enhanced and conditions for preservation are provided. When I have the brine recipe dialed in right, the salmon will develop a glossy coating called a pellicle, which will allow it to absorb that smoky flavor when placed in the smoker.

➤ Why I Love This Smoked Salmon Brine Recipe

• I achieve the same outcome as those artisanal brands that are quite costly at delis.
• The best part is that I can customize everything to be precisely what I want – more salt, less sugar, whatever spices I feel that day.
• I am paying maybe $8.00 for the ingredients instead of the $30.00 per pound at the store.
• And I know exactly what is going in Smoked salmon brine – no odd chemicals or preservatives, just regular food.
• It takes whatever smoking arrangement I have – my large smoker or a small electric one.
• When I package it properly, it lasts for weeks in the refrigerator.

➤ Smoked Salmon Brine Recipe Ingredients

For the brine base:

•8 cups of cold water (tap water is fine, nothing special here)
•1/2 cup kosher salt—Diamond Crystal or Morton—don’t second guess yourself
•1/4 cup brown sugar, pack it tight like you really need it
•2 tablespoons plain old white sugar (we’re not getting crazy here, just regular, old fashion)

For flavor:

•2 bay leaves
•1 tbsp whole black peppercorns
•1 tbsp coriander seeds
•1 tsp garlic powder
•1 tsp onion powder
•1/2 tsp sweet paprika
•1 tsp normal paprika
•1/4 tsp cayenne (optional, for heat)
•1/4 tsp ground ginger

For the salmon:

•2-3 lb-fresh salmon fillet, skin-on, pin bones removed
•Kosher salt for finishing touches

➤ How to Make Smoked Salmon Brine Recipe

1 • Prepare the brine solution:

•I take my large non-reactive container and mix together cold water, kosher salt, brown sugar, and white sugar. I stir it well to mix until everything dissolves completely and the water looks clear again.

2 • Adding the aromatics:

•I add all of my aromatics – bay leaves, peppercorns, coriander seed, garlic powder, onion powder, paprika, cayenne, and ginger. I give it a slight stir to spread the spices out around the entire solution.

3 • Preparing the salmon:

•I rinse my salmon filet in cold water to wash off bacteria from the surface. I then pat it completely dry with paper towels – this will help the brine absorb better. I check down the flesh of the salmon for pin bones lightly touching the flesh, and remove them with clean tweezers, if any exist.

4 • Submerge the salmon:

•Place the salmon, flesh-side down, into the brine, taking care it is covered with at least some inch or more of brine. If it wants to float, I toss a clean plate on top to keep it submerged. Then, I cover the container and stick it right into the fridge.

5 • Brine according to thickness:
•I brine my fillets (up to 1 inch thick) in the fridge for 8-12 hours. I do not exceed 24 hours for pieces that are 1-2 inches thick. I did those braking times because the salmon will be way too salty if I exceed these times.

6 • Remove and rinse:

•I remove the salmon from the brine and pour that used brine solution down the sink – it has done its job. Then, I rinse the salmon really well with cold running water for 2-3 minutes. This removes the excess salt on the surface but leaves all that great cured flavor intact inside the salmon.

7 • Drying and developing pellicle:

•I use paper towels to dry the salmon off completely and place it on a for rack over a baking sheet. I then place the salmon back in the fridge (uncovered!) for about 2-4 hours to develop the pellicle (glossy, tacky surface). This is an essential step because it will allow the smoke to stick to the fish nicely.

8 • Final seasoning:

•If I want (and sometimes I do) a little more flavor at this stage, I may sprinkle on a little more kosher salt for seasoning at this time. The fish is now ready, ready for whichever method of smoking that I’m doing.

9 • Begin smoking:

•I just follow the direction for my smoker, whether that is cold smoke below 90°F, or hot smoking at 225-250°F, either way the brined salmon, takes the smoke well and develops the perfect texture every time.

➤ Smoked Salmon Brine Recipe Tips & Variations

• When curing salmon, i only use kosher salt or sea salt. Table salt is a no-go for me because the anti-caking ingredients will ruin the whole process. I never exceed the brining time recommendations; otherwise, my salmon would be way too salty! I maintain everything refrigerator cold for the entire process; temperature matters!
• I also like to spice things up and play with sweetener varieties. Syrups and raw honey, and even molasses can add such a fabulous difference in flavour.
• I play with spice varieties also – introducing juniper berry, fennel seed, dried herbs can make some tasty differences.

➤ Serving Suggestions for Smoked Salmon Brine Recipe

• I love using my perfectly brined and smoked salmon on everything bagels with cream cheese and capers – it’s my go-to weekend breakfast. I also make these elegant little canapés when I’m having people over, and it always looks so fancy on brunch platters.
• I like to serve it with thinly sliced red onions, fresh dill sprigs, lemon wedges, and some really good artisanal crackers – it makes the whole spread look restaurant-quality.
• The smoked salmon is amazing in pasta dishes, scrambled eggs, and salads too. And whenever I’m putting together a charcuterie board, this is what really makes it impressive and gets everyone talking.

Now that you have a delightful smoked salmon brine to work with, you may be wondering how to use it! Well, why not try my Creamy Salmon Pasta Recipe ? You will be blown away by the rich flavors and silky textures which taste like restaurant quality food. It is a great way to turn your delicious homemade smoked salmon into something cozy and elegant.

➤ Storage and Leftovers

• I always use my brine right after I make it – never store it or try to reuse it for another batch.
• Once I take the salmon out of the brine, I make sure to smoke it within 24 hours for food safety reasons.
• When it’s all done and properly smoked, I can keep it in the fridge for 1-2 weeks if I vacuum seal it.
• If I want to store it longer, I can freeze it for up to 3 months without losing much quality.

➤ Smoked Salmon Brine Recipe FAQs

Q: Can I use the brine more than once?

⤷ A: Absolutely not – do not use brine more than once because it can harbor harmful bacteria and also has lost its proper concentration of salt after the first use.

Q: What if I don’t have kosher salt?

⤷ A: Sea salt works fine, but I only use 75% of what they call for in kosher salt since sea salt is usually saltier.

Q: How do I know if I brined the salmon too long?

⤷ A: You will know – too long of a brine in salmon becomes extremely salty and has a tough, jerky-like texture that is not enjoyable to eat.

Q: What is the pellicle and why is it important?

⤷ A: The pellicle is the tacky layer of protein that forms when you dry your fish in the air. The pellicle helps to hold the smoky flavor particles to the salmon skin.

Q: Can I use my Smoked Salmon Brine recipe to make multiple batches of Smoked Salmon Brine throughout the week, or should I make fresh Smoked Salmon Brine every time I want to cure salmon, and does the effectiveness of the Smoked Salmon Brine decrease if I try to stretch one batch of Smoked Salmon Brine for several different pieces of salmon?

⤷ A: You definitely need to make fresh Smoked Salmon Brine every single time – I never try to stretch one batch or reuse it. Each time I cure salmon, that brine loses its salt concentration and can pick up bacteria from the fish. I learned this the hard way when I tried to be efficient and reuse a batch – the second piece of salmon didn’t cure properly and I had to throw it out. Now I just accept that making fresh brine each time is part of the process, and honestly, it only takes a few minutes to mix up a new batch anyway.