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Smoked Salmon Brine Recipe

Smoked Salmon Brine Recipe
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Master the art of restaurant-quality smoked salmon at home with this easy smoked salmon brine recipe. Using a balanced blend of kosher salt, sugars, and aromatic spices, this cure enhances the salmon’s natural richness, resulting in tender, flavorful, and perfectly smoked salmon every time. Ideal for beginners and home chefs alike, this recipe is customizable, preservative-free, and guarantees impressive results for your next meal or gathering.

Ingredients

Scale

Brine Ingredients

  • 4 cups water
  • 3/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves
  • 1/4 cup fresh dill

Instructions

  1. Prepare the Brine: Warm 4 cups of water in a large bowl or pot until hot enough to dissolve the curing agents. Stir in 3/4 cup kosher salt, 1/4 cup brown sugar, and 1/4 cup white sugar until fully dissolved. Add 1 tablespoon whole black peppercorns, 3 bay leaves, and 1/4 cup fresh dill. Let the brine cool completely before using to ensure even curing without cooking the salmon.
  2. Cure the Salmon: Place salmon fillets in a glass or food-safe plastic container and pour the cooled brine over them until the fish is fully submerged. Seal the container and refrigerate for 12 to 24 hours depending on fillet thickness and desired cure level.
  3. Remove and Rinse: After curing, gently remove the salmon from the brine and rinse under cold water to wash off excess salt and spices. Pat dry thoroughly with paper towels to prepare for smoking or cooking.
  4. Dry and Rest: Place rinsed salmon on a wire rack and air-dry in the refrigerator for 4 to 6 hours to form a pellicle, a tacky surface that allows smoke to adhere evenly.
  5. Smoke the Salmon: Smoke the salmon at a low temperature between 175°F and 200°F until it reaches an internal temperature of about 140°F or desired smokiness. This gentle heat locks in moisture and infuses rich smoke flavor while maintaining delicate texture.

Notes

  • Use fresh, high-quality salmon for the best flavor and texture.
  • Always cool brine fully before submerging fish to prevent premature cooking.
  • Stick to 12–24 hours curing time to avoid overly salty or tough salmon.
  • Don’t skip the air-drying step to ensure smoke flavor adheres well.
  • Experiment with wood chips like alder, apple, or cherry for varied smoke profiles.

Nutrition

Keywords: smoked salmon, salmon brine, smoked salmon recipe, homemade smoked salmon, cured salmon, smoked fish

Find it online: https://emillycooks.com/smoked-salmon-brine-recipe/