Smoked Salmon Brine
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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.
- This brine is for 3 pounds of salmon as in my Smoked Salmon recipe.
Video
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.
Nutrition
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.
I just tried your recipe, and I really like it! First time ever smoking salmon, and truthfully, new to smoking altogether. It turned out so much better than expected!
Question – How often do you add wood during the process. My only complaint was I think it could have had more smoke on the fish. (My fault entirely) My lack of knowledge shows here, and I didn’t want to over do it, which resulted in under-doing it, I think.
I would really appreciate any feedback!
I think it best to start less and go from there Kevin. I have over smoked somethings and it’s such a disappointment after waiting and salivating.
Now you have a starting point for your tastes! Remember though that some wood is stronger than others in flavor. Here’s some information on Smoker Boxes and Wood Chips for Smoking that might help you.
Happy New Year!
Good point. Over smoking explains some things in some of my previous mediocre attempts (haha)
I appreciate the tip. You have a good thing going here. Happy New Year to you too, sir!
Very good flavors, simple to make. I found 8 hours to brine to be too long. Next time I will target 4-6 hours and gauge from there. I serve this with a creme fraiche, avocado, lemon and garlic sauce S & P to taste) and it’s awesome! Thank you Kevin!
Sounds fantastic Dave, glad you tried this one.
First time I ever smoked a salmon. I also cut the salt (soy sauce in 1/2). It turned out fabulous. Everyone raved about it at our party! Love this recipe! I pay over $100 for smoked salmon. Your recipe was $25!
Excellent, love to read comments like this. Thanks for taking the time to come back and let me know Kelly.
What kind of wine do you recommend. I’m giving this a try tomorrow on my coal wood burner smoker🤞
Hi Andrew. I use a dry white wine (Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, etc.), preference is completely up to you.
I am trying your smoked salmon recipe for the first time. My question is. Do I have to rinse the brined of before i smoke the fish? It seems like it will be super salty? Please explain.
Hi Ryan. No you don’t. A typical brine is 50/50 salt to sugar, mine is not. Be sure to dry it before smoking to develop the pellicle. If you want to be sure, for your tastes, use a small piece of salmon, as a tester. Let me know.
Thank you for the quick reply.
No problem Ryan.
Thank you very much for the recipe. I never smoked salmon before. Everybody said it was the best smoked salmon they have had, One person said they dont like smoke salmon but when he tried my smoked salmon he loved it too!!!!
Thank you again.
Gotta love that! Thanks for taking the time to come back and let me know, too Karen. 🙂
My Little Chief doesn’t have a temp gauge and I don’t have the instruction booklet. How long do I leave my salmon in there?
It’s all there in the instructions Cindy: add an inch of water to the water tray, and using alder wood chips, smoke the salmon for 6 hours. Start @ 100°F for 2 hours, then 140°F for 2 hours and finally 175°F for the final 2 hours. Feel free to baste with the brine mixture each time you bump up the heat.
Kevin, you might want to read his question again. Little chief smoker has no water tray or ability to adjust temp.
Thanks Guebbing! I would not know myself and would direct anyone using a Little Chief Smoker to consult the manufacturer’s website for correct information. Here’s the link to inquire about temp gauging.
I don’t have a Little Chief smoker but I’d suggest adjusting temp by opening the vents or leaving door/lid slightly open until the desired temp. Buy a probe to take temp. For water just use a disposable aluminum pan and find a place under lid or if a there is a spare rack
Thanks for the tips Manny.
I have used your smoked salmon recipe and love it. I use it on lake trout. My question is, can it be used on catfish?
I haven’t tried it on catfish Bob, but if you do let me know and I’ll be sure to update the recipe notes. Thanks for letting me know, glad you enjoyed the recipe.
I smoked the catfish and I wouldn’t recommend it. The fish was a 10 pounder and had a lot of fat. I guess I didn’t get all the fat of it. Maybe I’ll try smaller cat’s. I’ll keep you informed on the smaller one’s
Good to know! Thanks for reporting back Robert. I haven’t had a catfish in years. I need to fix that!
Hi Kevin,
Going to try this out… I’m new to smoking and have been wanting to smoke some salmon… do you use a piece with the skin on the one side or all skinless?
thanks
You can do both, but with the skin on one side it helps keep the salmon piece from breaking more easily. It’s completely up to you. I do both from whatever salmon looks best at the time. Pictured here in the recipe post is a skinless, and it turned out beautifully.
Hi Kevin,
The first time I tried your brine I thought that was too much Soy sauce and cut it in half and the Salmon turned out really good. I just did it again following your exact recipe and oh my god! The best I’ve ever made and people already like what I make. My smoker doesn’t have that much temp control so it was 200º for 3 hours and it was amazing. I might try the same thing with Lobster, Shrimp and Crab. Thank you so much for this.
So glad you enjoyed this one Chris. I just love it! Haven’t tried it with lobster, shrimp or crab though. Let me know how they turn out. Please! 🙂