Smoked salmon brine is the key to perfectly moist, tender smoked fish. This recipe and video explain how to make and use salmon brine!.
If you want to know how to smoke salmon, check out my post on the subject. This post explains how to make the brine for smoked salmon.
Nothing tastes better than smoked salmon at a party on New Year’s Eve or for Christmas brunch. The fish tastes great on a salad, with bagels and cream cheese, or as an appetizer with crackers, quick-pickled red onions, and pumpernickel bread.
The problem is, smoked salmon is expensive to buy. The solution is to make it yourself and it isn’t difficult at all. It’s a mystery to me why there are so many people smoking without brining salmon first. It takes a few hours to brine the fish, but if you skip this step, the fish will be dry and tasteless. That’s not fun, so let me show you how easy it is to make and smoke fish in brine.
Some people refer to the process as curing, and the solution as a cure. Whatever you call it, this one imparts a lot of good flavor and helps in the preserving process.
Smoking salmon is a fantastic way to infuse the fish with deep, smoky flavor while also preserving it. However brining the salmon before smoking is a crucial step that can really take your smoked salmon recipe to the next level. Brining salmon helps season the fish all the way through while also keeping it nice and moist during the smoking process. But how long should you brine salmon prior to smoking it?
The Importance of Brining Salmon Before Smoking
Brining is the process of soaking salmon (or other meats) in a saltwater solution before cooking. The brine mixture usually contains salt, sugar, and aromatics like herbs and spices dissolved in water. The salmon soaks in this flavorful liquid anywhere from a few hours to a couple days.
This draws the brine into the flesh through a process called osmosis As the fish sits in the brine, the salt penetrates deep into the meat, seasoning it from the inside out The salt also helps the salmon retain moisture, resulting in a juicier, more tender texture. Meanwhile, the sugar balances out some of the harshness of the salt to give the salmon a lovely sweetness. Any other seasonings in the brine further boost the flavor.
Brining is especially important when smoking salmon. The curing and drying involved in smoking can make the fish tough and overly salty if it’s not brined properly first. A good brine ensures the salmon stays tender and perfectly seasoned after smoking. It allows you to achieve that incredible smoked salmon flavor without accidentally drying out the fish.
How Long Should You Brine Salmon For?
So how long should salmon be brined before smoking? The general guideline is about 1 hour of brining time per inch of salmon thickness.
- For a 1-inch thick salmon fillet, brine for 1 hour.
- For a 2-inch thick salmon steak, brine for 2 hours.
And so on. This amount of time lets the brine fully coat and season the salmon without making it too salty.
However, brining time can vary a bit depending on the exact size and thickness of your salmon as well as personal taste. Some options include:
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Minimum brining time: At least 1 hour, even for thin salmon fillets. This brief brine still makes a difference in the final flavor.
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Longer brining: Up to 12-24 hours for thicker salmon cuts. The longer time allows more brine infusion.
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Whole salmon: Plan for 12-36 hours to brine a whole salmon side thoroughly.
If you brine for more than 48 hours, the salmon might get too salty. When in doubt, err on the shorter side of brining times. You can always make adjustments next time if the salmon is under-seasoned.
Brining Tips for Perfectly Smoked Salmon
Follow these tips for brining success when smoking salmon:
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Use a nonreactive container like glass or food-safe plastic. Metal pans can react with the brine.
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Submerge the salmon fully in the brine. Weigh it down with a plate if needed.
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Chill the brine by brining in the refrigerator. This prevents bacterial growth.
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Rinse the salmon after brining and pat it very dry. This removes excess salt.
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Let the salmon air dry for at least 2 hours after rinsing to form a tacky pellicle.
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Discard used brine instead of reusing it for food safety. Make new each time.
Brine Ingredients to Use
The basic brine ingredients are water, salt, and sugar. But you can also add all sorts of flavorings. Some brine ingredients to try:
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Salt: Kosher or sea salt. Use about 1/4 to 1/3 cup per quart of water.
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Sugar: White and/or brown sugar balances the saltiness. Use 1/4 to 1/2 cup per quart of water.
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Aromatics: Spices, herbs, garlic, citrus, peppers, etc.
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Alcohol: White wine, beer, or liquor contributes flavor.
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Tea or juice: For an extra flavor kick.
Once you have a delicious brine, let that salmon soak! A good, long brine is crucial for smoking salmon that’s seasoned all the way through with a tender, moist texture. After 1 hour per inch of thickness, you’ll have perfectly brined salmon ready to turn into amazing smoked salmon.
Ingredient notes and substitutions
Sugar, salt, and water are the three main ingredients in fish brine. Most recipes call for equal amounts of sugar and salt. My recipe calls for a quarter cup of salt, a third cup of sugar, and four cups of liquid. The liquid can be just water, but for flavor, I include some soy sauce and dry white wine. Feel free to use low sodium soy sauce or adjust to less per your taste.
How to use smoked salmon brine
- Put some of the brine in the bottom of a 13-by-9-inch pan.
- Fill the pan with salmon filets. Pour the rest of the brine over the salmon to cover it. Ensure that the fish is fully submerged in the brine.
- There is only one more step left: brine the fish for eight hours. After that, it is ready to go on the smoker. You can put the brined salmon in the fridge for up to two days before smoking it, or you can start making smoked salmon right away. The first step is drying it to create a pellicle.
This is How I get PERFECT Smoked Salmon EVERY Time
FAQ
How long should you brine salmon for?
How long to leave fish in brine for smoking?
Can you leave salmon in brine overnight?
Do you rinse brine off salmon before cooking?
How long do you brine salmon before smoking?
Ensure that the fish is fully submerged in the brine. All that’s left at that point is to brine the fish for 8 hours and it will be ready to put on the smoker. After brining, you may refrigerate the brined salmon for up to two days before smoking, or you can immediately begin the process of making smoked salmon.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How long does it take to brine salmon?
It takes between 4 and 8 hours to brine salmon. Let your salmon brine for at least 4 hours, allowing the salt to draw moisture from the fish and the flavors to soak in. Leaving it any more than 8 hours affects the texture of the salmon. The meat begins to break down creating a mushy texture, and the salt starts to overpower the taste of the meat.
How do you make smoked salmon brine?
Smoked salmon brine is the key to perfectly moist, tender smoked fish. This recipe and video explain how to make and use salmon brine! To a large bowl, add sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce. Use a whisk to incorporate and thoroughly dissolve the sugar and salt.