Dry brining salmon is a great way to give the fish flavor and moisture before cooking it. By covering the salmon in a mix of salt, sugar, and spices, the dry brine pulls the water out of the meat while letting the spices get deep into the flesh. This makes salmon that is perfectly seasoned all over and stays tender and juicy when it’s cooked.
However, one common question that arises is – can you dry brine salmon for too long? The answer is yes, it is possible to over-brine salmon if left for an excessive amount of time. While dry brining does wonders for enhancing the flavor and texture of salmon, brining for too long can cause the fish to become unpleasantly salty.
In this comprehensive guide we will cover everything you need to know about dry brining salmon including how long to brine, signs of over-brining, and tips to achieve perfect results every time.
What is Dry Brining?
Dry brining, also known as dry curing, is a technique where salt and other seasonings are rubbed directly onto the surface of meat, poultry, or fish. The term “brining” refers to the fact that the salt draws moisture out of the protein, dissolving into the exuded liquids to form a highly concentrated seasoning solution.
The meat then takes in this liquid again, which brings the salt and flavors deep into the tissue. Another thing that is often added to the brine is sugar, which helps balance out the harshness of the salt. Besides the brine, you can also add spices, herbs, citrus zest, garlic, and other things to make the flavor even better.
Wet brining involves putting the protein in a seasoned liquid bath. Dry brining, on the other hand, doesn’t add water, so the seasoning is more concentrated. These steps make protein that is deeply flavored all over while keeping a good texture.
Benefits of Dry Brining Salmon
There are several reasons why dry brining is a great technique for preparing salmon:
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Enhances flavor – The salt penetrates deep into the flesh, seasoning the salmon throughout. Sugar adds sweetness and balances the saltiness. Other seasonings infuse robust flavors.
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Improves moisture retention – While moisture is initially drawn out, it gets reabsorbed along with the seasoned salt, keeping the salmon juicy and supple.
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Allows better browning – With less moisture sitting on the surface, the salmon browns quicker and more efficiently. This adds appetizing caramelized notes.
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Tenderizes the texture – Salt helps break down muscle fibers, resulting in a smooth, silky texture.
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Convenient method – Dry brining requires minimal hands-on time compared to wet brining. Simply coat and refrigerate.
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Space saving – Dry brining doesn’t require a large container for submersion like wet brining does.
How Long Should You Dry Brine Salmon?
So how long should you dry brine salmon to get the maximum benefits without overdoing it? Most experts recommend brining salmon for 12-24 hours. Here are some more precise guidelines:
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Thin fillets or steaks – 8 to 12 hours
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Thick fillets or steaks – 12 to 18 hours
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Whole salmon side – 24+ hours
These brining times allow the salt to thoroughly penetrate the salmon while preventing excess moisture loss. Thinner cuts absorb the brine faster so require less time compared to thicker cuts. Bone-in portions can also benefit from longer brining since the bones shield some of the meat.
Keep the salmon chilled at all times during dry brining to prevent spoilage. Make sure the brine mixture is spread evenly over all surfaces. After brining, pat the salmon dry and cook as desired without rinsing. The salt and seasonings will have penetrated into the flesh so rinsing is not needed.
Signs You’ve Brined Salmon For Too Long
While we want the salt and flavors to permeate the salmon, it is possible to over-brine it if left for too long. Here are some signs that the salmon has been dry brined for too long:
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Very firm, dense texture – Excess moisture loss causes the salmon to become overly stiff.
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White protein coagulation – Protein structures start to seize up and turn the flesh opaque white.
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Very salty taste – An unpleasant saltiness overpowers the natural mild flavor of the salmon.
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Dried out appearance – Lack of moisture makes the salmon look shriveled and dried out.
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Discoloration – The flesh appears faded instead of vibrant pink/orange.
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Strange odor – A pungent ammonia-like smell may indicate spoilage.
If you notice any of these warning signs, the salmon has likely lost too much moisture and absorbed excess salt. The texture and flavor will be negatively affected.
While not harmful, over-brined salmon will taste unappetizing. If possible, try to rescue it by rinsing off some salt, slicing away discolored parts, and soaking briefly in cold water before cooking to rehydrate.
Tips for Perfectly Brined Salmon
Here are some handy tips to help you achieve flawlessly brined salmon every time:
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Weigh salt – Accurately weigh salt using a gram scale instead of measuring by volume. This eliminates guesswork for consistent results. A good starting ratio is 3% salt to the salmon’s weight.
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Use kosher or sea salt – Opt for larger grained salts like kosher or sea salt, which dissolve at a proper rate. Finely ground salt can over-brine quickly.
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Add sugar – Mix in 1-2 tbsp brown sugar per 1 lb salmon to balance saltiness and enhance flavor.
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Keep it chilled – Maintain a temperature of 35-40°F during brining to prevent bacteria growth.
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Rotate salmon – Occasionally rotate and flip the salmon to distribute the brine mixture evenly.
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Check often – Periodically check the salmon for visual and textural signs of over-brining.
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Trust your taste – If uncertain about doneness, rinse off a small piece and cook it to test the seasoning level.
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Rinse if needed – If the salmon tastes very salty after brining, briefly rinse under cool water and pat dry.
With the proper brining time and technique, you can wow your guests with incredibly moist, flavorful salmon. Avoid over-brining with close monitoring and use the tricks above to perfect your dry brined salmon every time. Delicious seasoned salmon worth bragging about is just a few simple steps away!
Frequently Asked Questions
Here are answers to some common questions about dry brining salmon:
Can you dry brine salmon too long?
Yes, it is possible to over-brine salmon if left in the salt/seasoning mixture for too long. Extended brining draws out excess moisture and makes the texture unpleasantly firm while imparting a harsh saltiness.
How long is too long to dry brine salmon?
Salmon should not be dry brined for longer than 24 hours to prevent over-brining. Thinner cuts only need 6-12 hours. Judge readiness by appearance and conducting taste tests. Rinse if the salmon tastes very salty.
What happens if salmon is over brined?
Over-brined salmon loses moisture, develops a dense chewy texture, and becomes excessively salty. The flesh may look opaque and dried out. Unfortunately, the damage cannot be reversed once it is over-brined.
Can I rinse off the dry brine before cooking?
You can briefly rinse and pat dry the salmon to remove excess surface salt if needed, but rinsing is not required if properly brined. The seasonings permeate the flesh so rinsing washes off the flavor.
Should I add sugar to the dry brine?
Yes, adding some brown sugar or raw cane sugar helps balance the flavor and improve the texture of the brined salmon. A good starting ratio is 1-2 tbsp sugar per 1 lb salmon.
How can you tell when salmon is brined enough?
Check for an even opaque color throughout the flesh, a slightly firmer texture, and a discernible seasoned taste when sampling a rinsed flake. The salmon should glisten but not appear dried out.
Can I adjust the salt and sugar amounts in the brine?
Yes, you can tweak the salt and sugar amounts to suit your preferences. Just be careful not to increase the salt drastically. A ratio of 3% salt by the salmon’s weight is a safe starting point.
Is dry brining good for smoking salmon?
Dry brining is an excellent way to prepare salmon for smoking, as the salt and sugar help form a pellicle for smoke absorption. Brine for 12-18 hours before cold smoking salmon for best results.
With the proper technique, dry brining can transform ordinary salmon into an amazing dish brimming with flavor, moisture and texture. Avoid over-br
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It’s good to see Kenji explain the difference between the Kosher Salt and Table Salt brands once more. A lot of people should know about this because it changes recipes so much and causes a lot of trouble for people who follow recipes and think salt is salt. For table salt, the cubes are small, Mortons Kosher is big and flat, and Diamond Crystal Kosher is big and fluffy. For a given volume (ie a tablespoon), the shape affects how much fits. More = up to 2x saltier.
That’s not clear. Do you salt the filets’ skin side first, or do you salt the flesh side first and then turn them skin side up?
I saw this procedure on Kenjis Instagram and tried it with frozen wild Sockeye fillets. The night before, I let the fillets thaw in the fridge. The next morning, I patted them dry, salted both sides (that is, all over), and put them on a plate lined with paper towels in the fridge until dinner. The result was perfectly crisp skin, no spatter, and deliciously moist salmon. I will not make pan-seared salmon any other way now. Thank you, Kenji!.
When cooking salmon from a grocery store, even pre-portioned frozen packages, I recommend splashing it with sake and letting it rest for five to ten minutes before patting it dry. Then add the salt. As Nami Chen of “Just One Cookbook” fame notes, this will remove any hint of fishy odors. The salted fillets will be cured in the fridge for up to a week after I make it. I’ll wrap them in paper towels and put them in a Ziploc bag with the air squeezed out. b&.
The expensive Fleur de Sel and Maldon salts are used to finish a dish. Their crystals give the food a different texture. It would be a waste of nice salt and money to use this method where the salt would get completely mixed into the salmon.
I’d like to know why sea salt, in all its many beautiful forms and variations (from fleur de sel to Maldon flakes), is rarely, if ever, used in NYT Cooking recipes. What’s with this Kosher salt monopoly? Is it something that people in New York just do? Especially with seafood. and in this case, here with salmon. why would I prefer kosher to proper sea salt?.
He says to salt all over – in other words, both sides.
We have been doing this for years. Salt the skin only. You want to use enough salt such that you cant see the skin peering through from below. Wait 30 minutes. Rinse salt off with cold water then pat the fillet completely dry with paper towels. Pan fry skin side down. Overnight salting is not necessary – who has time?. Table salt is just fine – its going to be washed away. When we use this method on a hot stainless steel pan with good oil, the skin doesn’t stick.
It seems that using the stated amount of salt would yield a very salty entrée. What am I missing?.
Prepared a giant Costco filet of salmon as Kenji directed. The results were amazing: much more appealing texture, better flavor and far less mess to clean up. I didn’t separate it into servings until after I cooked it: much easier all around.
Should you rinse the remaining salt off before cooking or just start frying away?
Are you salting only the skin side, or both sides of the salmon?
Could someone explain why pan-frying is better than roasting with the skin side up? This is how I like to cook and it always turns out great.
Let the fillets sit in the fridge uncovered for at least 30 minutes, or as long as you can, to avoid brining them overnight. Press and pat them dry as much as possible, then sprinkle them with kosher salt and black pepper. Clean them off again with a soft cloth and place them skin-side down in a very hot cast iron skillet with a screen cover for one or two minutes. Then flip for 10 secs for color. Prolly not as good as the recipe, but similar results.
I live in Alaska and we never scale salmon. Might be different for farmed.
I was not at all impressed with this process. The change in fresh salmon was disagreeable. I cannot recommend the process.
I thought this made a piece of fish that was mostly salty, like cooking smoked salmon that you can buy in the UK, and I didn’t like it. I will not have much respect for his advice going forward.
Arrrgh. Way tooooo salty. All the subtle salmon flavour is obliterated
Has anyone tried this with any other type of fish besides salmon?
Wow, followed directions, even wiped some salt off, and it was still waaaaay too salty. I only salted the fleshy side. Or did I only need to salt the skin side? I’m going to rinse the rest of the fillet and use it in salad.
It never occurred to me to use the same dry brine method to make tasty, tender, nonstick salmon for dinner. I’ve made gravlax and hot smoked salmon this way before. It’s an easy method for foolproof salmon.
Excellent recipe! I used in on pan-fried steelhead trout. I have a hard time cooking fish because I’m not very good in the kitchen, but this turned out great, and I loved that it didn’t spill.
I’ve been dry brining salmon for years with a 5:1 ratio of salt to sugar by weight and a little black pepper for just 15 to 20 minutes before rinsing, drying, re-seasoning, and pan searing on high heat with the skin side down for a few minutes while pressing on the fish to make the most contact with the pan and keep it from warping as the flesh tightens. Then I flip it over and cook it for another minute. Broil some veggies and prep some farro or rice while all this is going on. Dinner in <30 minutes from start to finish.
I used frozen fillets every time and made this more than twice. This last time I figured, let’s try and brine them directly from frozen. When I took it out of the fridge after a day of dry-brining, I thought it would be a wet mess, but to my delight, it was pretty much the same as when I would have thawed it first and dry-brined it—maybe even firmer, which was better! From now on, I will dry-brine straight from frozen!
Divided a big piece of sockeye in so I could try both broiling & pan frying methods. I really liked broiled for three reasons: 1) the skin stayed on; For ref. , my oven rack was 8 in. from broiler & I cooked 8 min for well done. Perfection! Will try w/ king salmon next time as sockeye was too lean for me.
I am obsessed with this method. We recently were gifted a good amount of Alaskan salmon, and I made it this way every time. So good, unmatched. The only way Ill cook salmon with/without any sauce. I use the broiler method and love it!! I tell everyone I know!.
This method works really well, especially for getting the skin crispy! I love that the fish is more season all over, and it’s pretty amazing how it stops sticking. Because the sides were still so pink at 105, I didn’t think it would be medium-rare, so I waited until 115 to take it out of the pan. But Kenji was right. Eating it at medium was still great.
simply spectacular. The sockeye salmon I used was about 1 lb and flaky. The salmon was more solid than any salmon I had ever had, but still moist (about 6 minutes on high broil). the crunchy skin was a fantastic complement to the firm yet moist flesh. This will be my go to recipe for a quick, delish & classy dinner plate.
I’ve made this recipe several times and it always turns out really well. I never overcook my salmon with this method. Maybe it wouldn’t be a good idea to rinse the fish because that would undo the work of drying it. It might be too salty, so use less salt and think about making changes based on the filet’s size. It’s definitely a little saltier but it shouldn’t taste so salty it’s inedible.
I just made this and I am finding it hard to understand many of the comments. This is some of the best salmon Ive had. It wasn’t very salty, and I’m wondering if some people used table salt instead of Kosher salt. Private notes are only visible to you.
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