Can You Smoke Salmon Without Brining? A Guide to No-Brine Smoked Salmon

Smoked salmon is a delicious and healthy way to enjoy fish. The smoky flavor pairs perfectly with bagels, salads, pasta, and more. While many smoked salmon recipes call for brining the fish first, is it absolutely necessary? Or can you skip the brining and still end up with tasty smoked salmon?

In this guide, we’ll cover whether it’s possible to smoke salmon without brining, the pros and cons of brining vs not brining, tips for ensuring success, and some easy no-brine smoked salmon recipes to try at home.

Is Brining Required for Smoked Salmon?

The short answer is no – brining is not required prior to smoking salmon. While it’s a common practice there are ways to smoke salmon without submerging the fish in a salt-sugar solution beforehand.

Brining salmon before smoking does a few things

• Hydrates the flesh so it doesn’t dry out
• Infuses flavor
• Firms up the texture

However, if you adjust a few techniques, you can successfully smoke salmon without brining and still achieve delicious results.

Pros and Cons of Brining Salmon Before Smoking

Pros of brining salmon:

• Ensures salmon stays moist during smoking process
• Salmon absorbs extra flavor from brine
• Produces firm, sliceable texture
  -Lengthens shelf life due to salt content

Cons of brining salmon:

• Adds extra time to the process – brining can take 6-12 hours
• Requires an extra container big enough to submerge salmon
• Salmon absorbs a lot of salt, which may be unhealthy

Pros of not brining

• Much faster process – no need to wait for brining time
• Avoid excess salt absorption
• Let’s natural salmon flavor shine through

Cons of not brining:

• Salmon can dry out if smoked too long
• Texture is less firm; salmon flakes apart more easily
• Shorter shelf life of around 1 week

Ultimately it’s a matter of personal preference whether you want to brine or not. If you don’t mind the extra time and like a saltier smoked salmon, brining is great. For a quicker method that keeps fresh salmon flavor at the forefront, skipping the brine is the way to go.

Tips for Smoking Salmon Without Brining

While it’s possible to smoke unbrined salmon, you need to take some extra steps to end up with the right texture and moisture level. Here are some tips:

• Cut salmon into smaller portions – This exposes more surface area and speeds up smoking time. A whole side of salmon takes much longer to smoke through to the center without brining.

• Cook quickly – Avoid prolonged smoking times much beyond 2 hours, as the salmon can dry out without the brine. Check for doneness early.

• Use a cure – A dry cure of salt, sugar, and spices helps season the salmon and draw out moisture. Let cure for just 30-60 minutes before smoking.

• Smoke at lower temp (180-225°F) – The delicate unbrined salmon does best with low and slow smoking.

• Spray with apple juice or broth – Mist the salmon with liquid periodically to prevent it from drying.

• Pull off smoker as soon as reaches 145°F – This prevents overcooking. Salmon is done quickly without brine.

Follow these tips, and you’ll get mouthwatering smoked salmon without the long brining process.

Easy No-Brine Smoked Salmon Recipes

If you want to skip the brining step but still enjoy delicious smoked salmon, give these quick and easy recipes a try:

~ Maple Glazed Smoked Salmon ~

Ingredients:

• 1 lb salmon fillet, skin removed
• 1⁄4 cup maple syrup
• 2 tbsp soy sauce
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder

Instructions:

1. Cut salmon into 4 equal pieces. Combine glaze ingredients.

2. Liberally brush glaze over all sides of salmon. Allow to sit for 10 minutes.

3. Smoke for 60-90 minutes at 225°F until internal temperature reaches 145°F. Reapply glaze every 20 minutes.

4. Rest salmon for 5 minutes before serving.

Notes: The sweet and salty maple glaze gives a boost of flavor to the salmon as it smokes. Reapplying the glaze ensures the fish doesn’t dry out.

~ Lemon-Dill Smoked Salmon ~

Ingredients:

• 1 lb salmon fillet, skin removed
• Zest of 1 lemon
• 1 tbsp fresh dill, chopped
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper

Instructions:

1. Cut salmon into 3-4 portions.

2. Combine lemon zest, dill, salt, and pepper. Rub mixture evenly onto all sides of salmon pieces.

3. Smoke for 60-90 minutes at 200°F until internal temp reaches 145°F.

4. Squeeze lemon juice over salmon before serving.

Notes: The bright lemon and dill complement the salmon beautifully. Take care not to oversmoke without the brine.

~ Bourbon Smoked Salmon ~

Ingredients:

• 1 lb salmon fillet, skin removed
• 2 tbsp bourbon
• 1 tbsp brown sugar
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper

Instructions:

1. Cut salmon into 3-4 portions. Mix bourbon, brown sugar, salt, and pepper in a bowl.

2. Liberally brush bourbon mixture onto salmon pieces on all sides.

3. Smoke for 60-90 minutes at 225°F, until internal temp reaches 145°F.

4. Remove from smoker and brush with any remaining bourbon glaze before serving.

Notes: The sweet bourbon glaze gives a hint of smoky char flavor as it caramelizes during smoking.

Frequently Asked Questions

How long does smoked salmon last without brining?

Around 5-7 days is the typical shelf life when smoked without brining. Brined salmon lasts 2-3 weeks.

Should you remove the salmon skin before smoking?

Yes, remove the skin for quicker, more even cooking. The skin can obstruct smoke absorption without brining.

What wood is best for smoking salmon?

Fruit woods like apple, cherry, and alder lend a mild sweetness that pairs perfectly with salmon.

Is cold smoking or hot smoking better for unbrined salmon?

Hot smoking (temperatures between 150-225°F) works better to fully cook the fish and render fat without overdrying.

What’s the minimum smoking time for salmon portions?

Around 60-90 minutes is usually needed to reach an internal temperature of 145°F. Much less than an hour risks undercooking.

Enjoy Delicious No-Brine Smoked Salmon

While brining is a popular step before smoking salmon, it’s not strictly necessary if you follow a few tips to prevent the unbrined fish from drying out. Things like cutting into portions, applying a flavorful glaze or cure, and avoiding prolonged smoke times will result in tender, flaky smoked salmon with fantastic flavor.

So next time a smoked salmon craving strikes, try one of these easy no-brine recipes. In about an hour you’ll have delicious smoked salmon ready to enjoy without the lengthy brining process. Just take care not to oversmoke, and remove it promptly once it reaches the target internal temperature.

With a little practice, you’ll be able to make fantastic smoked salmon any night of the week, no planning ahead required. Enjoy this versatile ingredient in everything from appetizers to sandwiches to salads, and savor the sweet smoky flavor of salmon without all the added time and salt from brining.