Smoked Salmon Brine Recipe (Simple, Flavorful & Perfect Every Time)
Learn how to make the best smoked salmon brine with the perfect salt ratio, timing, and tips for juicy, flavorful smoked salmon every time.
Ingredients
- 1 kg fresh salmon fillets
- 1 liter water
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tbsp black peppercorns
- 3 garlic cloves crushed
- 2 bay leaves
- Zest of 1 lemon optional
- 2 tbsp maple syrup or honey optional
Instructions
1. Prepare the Brine
- Combine water, kosher salt, and brown sugar in a large bowl, stirring until everything dissolves completely. Then toss in your aromatics—peppercorns, garlic, maybe a strip of lemon zest.
2. How Much Salt for Smoked Salmon Brine
- The ideal salt ratio for smoked salmon brine is about 1/4 cup of salt per 4 cups of water.
3. Submerge the Salmon
- Place your salmon fillets in a deep dish or container. Pour the brine over them slowly, making sure every inch is covered.
4. Refrigerate and Wait
- Cover the container and slide it into the fridge. Let the salmon soak for 6 to 12 hours depending on thickness.
5. Rinse and Dry
- Remove the salmon and rinse it gently under cold water to wash away excess salt. Pat it dry with paper towels. Then let it air-dry on a rack for about an hour.
6. Smoke the Salmon
- Place the salmon in your smoker at low heat, around 175°F (80°C). Use mild woods like apple or alder for a smoother flavor.
Notes
Nutritional information
- Calories: ~180 per serving
- Protein: 20g
- Fat: 10g (mostly healthy fats)
- Sodium: varies depending on brine strength
- Omega-3: High—great for heart health