Brine for Smoked Salmon
Transform your smoked salmon into a masterpiece with this flavorful brine recipe that strikes the perfect balance between savory, sweet, and aromatic elements. Combining kosher salt and brown sugar as the base, this brine brings an irresistible depth of flavor infused with black peppercorns, fresh dill, garlic, bay leaves, and zesty lemon slices. Designed to enhance the natural richness of salmon, this recipe also ensures your fish remains tender and moist throughout the smoking process. With a simple 15-minute prep and an 8-12 hour soak, this brine not only permeates the fillets with bold seasoning but also helps create the essential pellicle for optimal smoke absorption. Perfect for any salmon-smoking enthusiast, this recipe guarantees a melt-in-your-mouth experience full of smoky, seasoned perfection.
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Recipe Information
Ingredients
- 8 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 2 tablespoons Black peppercorns
- 3 whole Bay leaves
- 4 cloves Garlic cloves, smashed
- 1 whole Lemon, sliced
- 4 sprigs Fresh dill sprigs
Instructions
In a large mixing bowl or stockpot, combine the water, kosher salt, and brown sugar. Stir the mixture until the salt and sugar are completely dissolved.
Add the black peppercorns, bay leaves, smashed garlic cloves, lemon slices, and fresh dill sprigs to the brine mixture. Stir gently to distribute the aromatics evenly.
Place your salmon fillets in a large glass, ceramic, or plastic container. Ensure the container is non-reactive to prevent any unwanted flavors.
Pour the prepared brine over the salmon, making sure the fish is fully submerged. If needed, place a small plate or weight on top to keep the fillets submerged.
Cover the container with plastic wrap or a tight-fitting lid and refrigerate for 8 to 12 hours. Thicker fillets may require the full 12 hours, while thinner pieces may only need 8 hours.
After brining, remove the salmon pieces from the liquid and rinse them thoroughly under cold running water to remove excess salt.
Pat the salmon dry with paper towels and place them on a wire rack or tray. Allow the fillets to air dry in the refrigerator for 1 to 2 hours. This helps form a pellicle (a tacky surface) which is essential for proper smoke adhesion during the smoking process.
The salmon is now ready to be smoked. Follow your preferred smoking method for perfectly smoked salmon with a rich depth of flavor enhanced by this brine.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107489 mg | 4673% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 142.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
