Brine for Smoking Salmon or Trout
Elevate your smoked salmon or trout to gourmet levels with this flavorful brine recipe designed to infuse every bite with savory, sweet, and citrusy notes. Combining the perfect balance of kosher salt and brown sugar with fresh lemon slices, crushed garlic cloves, bay leaves, and aromatic black peppercorns, this brine ensures your fish absorbs layers of depth before hitting the smoker. Optional fresh dill adds a vibrant, herbaceous touch for those looking to experiment. Quick to prepare in just 15 minutes, this brine is tailored to transform your seafood into a tender, smoky masterpiece. Ideal for smoking enthusiasts and home cooks alike, this recipe guarantees a succulent, restaurant-quality finish that will wow your guests.
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Recipe Information
Ingredients
- 8 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 1 whole Lemon, thinly sliced
- 4 cloves Garlic cloves, crushed
- 3 leaves Bay leaves
- 1 tablespoon Black peppercorns
- 1 cup Dill (optional), fresh and roughly chopped
Instructions
In a large saucepan, combine the water, kosher salt, and brown sugar. Heat over medium heat, stirring occasionally, until the salt and sugar are fully dissolved. Do not bring to a boil.
Remove the saucepan from the heat and let the brine cool to room temperature. Speed up the cooling process by transferring the brine to a large bowl and placing it in the refrigerator.
Once the brine is cool, add the lemon slices, crushed garlic cloves, bay leaves, black peppercorns, and dill (if using). Stir gently to combine.
Place the salmon or trout fillets into a non-reactive container (like glass, plastic, or stainless steel) or a resealable plastic bag.
Pour the brine over the fish, ensuring that it is fully submerged. Place a small plate or weight over the fish if necessary to keep it submerged.
Cover the container or seal the bag, then refrigerate for 6 to 8 hours, depending on the thickness of the fish. For thinner cuts, reduce the brining time to avoid oversalting.
After brining, remove the fish from the brine and rinse it thoroughly under cold running water to remove excess salt and sugar.
Pat the fish dry with paper towels and let it air dry on a rack in the refrigerator for 1 to 2 hours to develop a pellicle. The pellicle is a sticky surface layer that helps the smoke adhere to the fish during smoking.
Proceed with your preferred smoking method, and enjoy your flavorful smoked salmon or trout!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107637 mg | 4680% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 142.2 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2184 mg | 46% | |
*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.
