This smoked salmon brine will give your hot smoked salmon fantastic flavor. It’s a straightforward mix of sugar, salt, and lemon that enhances the natural richness of the fish.
Smoked Salmon Brine
This wet brine is designed for hot smoked salmon and penetrates the fillet to add a balanced sweetness and saltiness that complements the fish’s fat and flavor.
Cold-smoked salmon is usually made with a dry salt cure and is the style you’ll find thinly sliced on bagels with cream cheese. Hot-smoked salmon, by contrast, is wet-brined and cooked through in the smoker. It’s easier and faster to prepare and works great as a main course, on a charcuterie board, or flaked into a dip.
Choose your preferred salmon—this brine works with both farmed and wild varieties. Leaner fish like sockeye need careful temperature control to avoid overcooking, while fattier salmon such as King or Atlantic stay juicier during smoking.
Ingredients for Smoked Salmon Brine
This brine uses five common ingredients you likely have on hand:
- 4 cups cold water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup kosher salt
- Zest of 1 lemon
Combine the ingredients in a bowl and stir until the salt and sugars are completely dissolved.
How to Brine and Smoke Salmon
Follow these steps to brine and smoke salmon successfully:
- Brine the salmon. Place the salmon in a large glass baking dish and pour the brine over it, making sure the fish is fully submerged. Cover and refrigerate for 8–12 hours depending on fillet thickness.
- Develop a pellicle. Remove the salmon from the brine and set it on a metal cooling rack over a baking sheet. Return it to the refrigerator for about 8 hours or overnight so a tacky pellicle forms on the surface—this helps the smoke adhere.
- Smoke the salmon. Preheat your smoker to roughly 165–170°F (74–77°C). Place the salmon skin side down on the grates and smoke until the internal temperature reaches 145°F (63°C), typically 3–4 hours. Monitor the temperature with an instant-read thermometer to avoid overcooking.
- Serve. Remove the salmon from the smoker when it reaches 145°F. Serve hot right away for a main course, or chill and use cold for salads, sandwiches, or charcuterie the next day.
How Long to Brine Salmon
I recommend brining fresh salmon for about 8–12 hours. Use the shorter end for thin fillets (around 8 hours), about 10 hours for average-thickness fillets, and up to 12 hours for very thick pieces. If you can’t reach 12 hours, 8–10 hours will still yield good results—plan ahead when possible.
Smoked Salmon Brine Recipe
This recipe was created for backyard grillers looking to improve their smoking results. It’s simple to prepare and delivers consistent, tasty outcomes.
Smoked Salmon Brine
Ingredients
- 2–3 pound salmon fillet, cut into individual portions
Smoked Salmon Brine
- 4 cups cold water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup kosher salt
- Zest of 1 lemon
Instructions
- Brine the salmon. In a glass baking dish, combine the brine ingredients and stir until the salt dissolves. Gently submerge the salmon portions, cover, and refrigerate for 8–12 hours based on thickness.
- Develop the pellicle. Remove the salmon from the brine and place it on a cooling rack set over a baking sheet. Refrigerate for about 8 hours or overnight to form a pellicle.
- Preheat the smoker. Heat your smoker to 165–170°F and use your preferred hardwood for smoke flavor.
- Smoke the salmon. Place the salmon skin side down on the grates and smoke for 3–4 hours, or until the internal temperature reaches 145°F.
- Enjoy. Remove the salmon from the smoker when it reaches 145°F. Serve hot immediately or chill and enjoy cold in salads or sandwiches later.
Nutrition
Protein: 30 g |
Fat: 10 g |
Saturated Fat: 1 g |
Polyunsaturated Fat: 4 g |
Monounsaturated Fat: 3 g |
Cholesterol: 83 mg |
Sodium: 74 mg |
Potassium: 741 mg |
Vitamin A: 60 IU |
Calcium: 23 mg |
Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.
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