Smoked salmon brine is the key to perfectly moist, tender smoked fish. This recipe and video explain how to make and use salmon brine!
Looking for instructions on how to smoke salmon? You’ll find them in my post on how to smoke salmon. This post explains how to make the brine for smoked salmon.
On occasions like Christmas brunch or a New Year’s Eve party, nothing is quite as delicious as smoked salmon. The fish is fantastic with bagels and cream cheese, on a salad, or served as an appetizer with pumpernickel bread, quick pickled red onions, and crackers.
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.
Sure, the brining process takes several hours, but skipping this step leads to the fish being dry and lacking flavor. Nobody enjoys that, so let me show you how simple it is to make and use a brine for smoking fish.
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.
Smoked salmon brine FAQ
If you want flavorful and moist smoked salmon, then brining is a necessity. Without it, the fish will be dry and lack flavor.
Allow at least 3 hours and up to 8 hours for the brining solution to soak into the fish. Keep in mind that whole salmon filets can be very thick, and you want the brine to work all the way through the flesh.
Unfortunately, yes. Smoked salmon brine has a hefty amount of salt in it; leaving the fish in the solution for longer than 8 hours will lead to an unbearably salty flavor. Also, the firm salmon flesh will begin to break down, which can lead to a mushy texture and mouthfeel.
Ingredient notes and substitutions
The typical fish brine has three elements – sugar, salt and water, and most recipes call for equal parts of sugar and salt.
I use a slightly different ratio; a quarter cup salt to one third cup 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.
Video: making and using salmon brine
The brine is simple to make, and the actual process of brining the fish is really more about hands-off time than anything else.
To see the process from start to finish, watch the video in the recipe card at the bottom of this post.
Instructions
For this recipe, mix together the sugar, salt, soy sauce, water, wine, onion and garlic powders, pepper and Tabasco sauce in a bowl with a whisk to incorporate and thoroughly dissolve the sugar and salt.
After making the brine, it will be ready to use immediately. Otherwise, transfer it to a covered container and store it in a refrigerator for up to 5 days.
How to use smoked salmon brine
- Pour some of the brine in the bottom of 13×9-inch pan.
- Place the salmon filets in the pan and pour the remaining brine over the salmon to cover. 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. The first step is drying it to create a pellicle.
What is a pellicle?
A pellicle seals moisture inside of the fish and creates a sticky surface for the smoke to adhere to.
To create a pellicle, place the brined salmon in front of a fan to dry and develop a shiny skin. This process takes about 4 hours, and it is vital to do so. Another option is to leave the fish uncovered on a baking sheet in the refrigerator. The cold, circulating air works great.
For instructions on smoking the fish, click here to see my recipe for smoked salmon.
This post, first published on Kevin Is Cooking Jan 5, 2014, was last updated with new content on Oct. 12, 2021.
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Smoked Salmon Brine + How-To Video
Ingredients
- 1/3 cup sugar or brown sugar
- 1/4 cup kosher salt
- 2 cups soy sauce
- 1 1/2 cups water
- 1 cup dry white wine
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes or freshly ground black pepper
- 1 tsp Tabasco sauce or hot sauce of choice
Instructions
- 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.
- Pour a little of the brine in the bottom of a 13×9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours.
Notes
- Nutritional information shown is for a full batch of salmon brine. Only a small portion of the brine is actually absorbed into the fish and consumed. To see nutritional information for smoked salmon including the brine, see my post, how to smoke salmon.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
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Not too sure, but I am thinking you might have wanted to email this one to yourself? I will send it for you. 🙂
Great recipe. The flavor is fantastic. I omit the wine and half the soy because my favorite soy (Kikkoman) is a bit strong. Friends will buy the salmon if I will smoke it for them. They offer me half the finished product for my efforts. I usually return all of it except enough to QC. I use the low temp method 120-140 deg. The oil in the salmon keeps it from being too dry and has a more consistent flavor if the skin off. I vacuum seal it and have found that it will hold up without any noticeable decline… Read more »
Completely agree Jerry. This recipe consistently delivers the best smoked salmon. Thanks for taking the time to come back and let me know.
Hey Kevin My Has been in I used to fish for salmon and we would have smoked salmon I can’t remember do we leave the skin on I was thinking we left the skin on when we did it my son wants the recipe so I’m sending you a recipe but no where do you say whether or not the
Here’s a link for the complete Smoked Salmon, this is just for the Brine recipe. Hope this helps.
Hi Kevin!! I just wanted to write and let you know I absolutely love the brine. I did change it up a bit though. I wanted to reduce the amount of sodium so I substituted coconut aminos for the soy sauce. Also, to make it more carb friendly, I substituted Truvia brown for the brown sugar. I wasn’t sure how my substitutions would affect the outcome but it turned out fantastic!!
That’s great news, Rick! Thank you so much for your comment.
If this soaks overnight will be that too much. I would like to cook in the morning.
Not at all and feel free to rinse if you’re nervous!
How many hours in the smoker &what temperature
Hi Fred. My post on how to smoke salmon has all of the information you’re looking for. This post is just the brine for salmon.
Love this brine recipe! Made it many times for smoked salmon. Question: Is this brine ok to use for cold smoking as well?
I do not see why not Matt. I’ll have to try that myself one of these days. If you do first, come back to let me know and I’ll update the recipe card info.
Hi iv tried a few brines and washed well but always turned out too salty. What am i doing wrong? Should I reduce salt or reduce brine time?
Yes you could easily reduce the brine time if you prefer, but I would try it this way. And just to clarify, this brine is not a 50/50 brine where there is equal amounts salt and sugar. If you are more comfortable with a 4-6 hour brine, by all means do it.
hi David, I been smoking salmon for about 5 years now. when I first started off I was using regular ol iodine salt I wondering why my salmon was still salty..I did my research and found someone say to use non iodine SEA SALT and I tried it MAN !! it’s a world of difference. I really don’t have to rinse my salmon too much anymore. I don’t even taste the salt just pure smoke and sweet flavor
Thanks for the tip Steven.
I have a pellet grill! I would smoke it at 165 for 5 hours?
That is correct Pam. Feel free to check yours earlier if you feel it is too long (depending on thickness), but mine are not dried out. You want your internal temperature to be 145°F.
I use it on steelhead and it tastes great…
My wife and I absolutely love this recipe. We usually make it once a month without fail, and each and every time it’s delicious. Thanks for the fantastic recipe!
Thanks for sharing and for rating the recipe, Patrick! Smoked salmon is fantastic just about anytime!
Kevin, I am so bummed. I made the brine, soaked my salmon all night and discovered this morning I had forgot to add the kosher salt. Should I remake the brine and soak the fish again, so frustrated.
I’d say because of the acid in the wine doing it again with the same fish would not be a good idea as the flesh will become mushy. Sorry you forgot the salt for the brine!
Update….I went ahead and remade the brine, without as much soy sauce as the recipe called for. I soaked the fish again, only 3 hours and smoked it. It turned out awesome! Not mushy at all. Glad I was able to save the fish. 😀. Thank you for sharing your recipe.
would this work for trout? Same family of fish, just thinner bodies.
I have not tried it myself, but I don’t see why not John.