Best Smoked Salmon Brine Recipe

If you ask me, brining salmon before smoking is a total game-changer.

This simple but effective brine helps keep your salmon moist and adds just the right amount of flavor throughout the fish. The combination of salt, brown sugar, and water creates the perfect foundation, while basic herbs and spices bring everything together.

The process is actually easier than most people think – just mix, soak, and let time do its work. I’ve found that this method gives the salmon a nice, even flavor that goes all the way to the center.

It’s a foolproof way to prepare salmon for smoking, and once you try it, you’ll never skip the brining step again.

What Kind of Salmon Should I Use?

For smoking, you’ll want to start with a fresh, high-quality salmon fillet – either king (Chinook), sockeye, or coho salmon all work great for this recipe. Farm-raised Atlantic salmon can also be used, though wild-caught Pacific varieties tend to have a richer flavor that really shines when smoked. Look for fillets that are bright in color, firm to the touch, and free from any strong fishy smell. When preparing your salmon for the brine, try to choose pieces that are similar in thickness so they’ll smoke evenly, and make sure to remove any pin bones with tweezers before starting the brining process.

Options for Substitutions

This brine recipe can be adjusted with several simple swaps if you need to:

• Soy sauce: If you’re watching your sodium or need gluten-free options, coconut aminos make a good substitute. You can also use tamari for a gluten-free alternative that maintains that classic soy sauce taste.
• White wine: No wine on hand? Use rice vinegar mixed with equal parts water, or apple cider vinegar mixed with water. Even white grape juice with a splash of vinegar works well.
• Sugar: Both brown and white sugar work great, but you can also use honey or maple syrup – just use about 1/4 cup since they’re sweeter than regular sugar.
• Hot sauce: Any hot sauce works here – Sriracha, Frank’s RedHot, or even a pinch of cayenne pepper can replace Tabasco. Skip it altogether if you prefer less heat.
• Coarse salt: This is one ingredient you shouldn’t substitute, as it’s crucial for proper brining. However, you can use kosher salt instead of coarse salt in the same amount.

Watch Out for These Mistakes While Brining

The biggest mistake when brining salmon is using too much salt or leaving the fish in the brine for too long, which can make your salmon unbearably salty – stick to a maximum brining time of 8-12 hours for the perfect balance of flavor. A common error is using table salt instead of coarse salt, which can lead to over-salting since table salt packs more densely (if you must use table salt, reduce the amount by half). To get the most out of your brine, make sure the solution is completely cool before adding the fish, as hot brine can start cooking the salmon and lead to an uneven final texture. For the best results, pat your salmon completely dry with paper towels before smoking, and let it develop a pellicle (sticky surface) by leaving it uncovered in the refrigerator for 2-3 hours after brining.

What to Serve With Smoked Salmon?

Smoked salmon is such a crowd-pleaser and pairs perfectly with classic bagels and cream cheese for a fantastic brunch spread. If you’re serving it as an appetizer, try it with some toasted baguette slices, capers, thinly sliced red onions, and a squeeze of fresh lemon juice. For a light dinner option, serve your smoked salmon over a bed of mixed greens with cucumber slices and a simple lemon-dill dressing, or toss it into pasta with a light cream sauce and fresh herbs. You can also set up a beautiful appetizer board with crackers, soft cheese, and fresh dill for guests to build their own bites.

Storage Instructions

Keep Fresh: After smoking your salmon, let it cool completely and wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the fridge for up to 5-7 days. The smoky flavor actually gets better after a day or two!

Freeze: Smoked salmon freezes really well! Wrap it tightly in plastic wrap, then place it in a freezer bag with as much air squeezed out as possible. It’ll stay good in the freezer for up to 3 months. I like to freeze it in smaller portions so I can thaw just what I need.

Thaw: When you’re ready to use your frozen smoked salmon, just move it to the fridge the night before and let it thaw slowly. This helps maintain the best texture. Once thawed, try to use it within 3-4 days for the freshest taste.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	8 hours 15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 5-10 g
• Fat: 0-5 g
• Carbohydrates: 120-130 g

Ingredients

• 1/3 cup granulated or brown sugar
• 1/4 cup coarse salt
• 2 cups soy sauce
• 1 1/2 cups water
• 1 cup white wine (dry)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes (or ground black pepper)
• 1 teaspoon hot sauce (such as tabasco or your favorite)

Step 1: Prepare the Brine Mixture

In a large bowl, combine the following ingredients: sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper, and Tabasco sauce.

Use a whisk to vigorously incorporate all ingredients, ensuring that the sugar and salt are fully dissolved into the liquid brine.

Step 2: Set Up the Brining Pan

Pour a small amount of the prepared brine into the bottom of a 13×9-inch pan.

This will help prevent the salmon from sticking to the pan and ensure even coverage of the brine.

Step 3: Add Salmon and Marinate

Transfer 3 pounds of salmon into the prepared pan with the initial layer of brine.

Carefully pour the remaining brine over the salmon, ensuring it is fully submerged and coated.

Cover the pan and place it in the refrigerator to marinate for approximately 8 hours.

This process is crucial for flavor development in your Smoked Salmon recipe.