Go Back
Salmon fillets brining in a smoked salmon brine

Smoked Salmon Brine (Wet Brine)

A simple salt-and-brown-sugar wet brine that seasons salmon, firms its texture, and keeps it moist before smoking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Brining 10 hours
Servings: 2 lb salmon
Course: Main Course
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 4 cups cold water
  • ¼ cup kosher salt non-iodized
  • ½ cup brown sugar
  • 2 tbsp soy sauce optional
  • 2 garlic cloves smashed
  • 1 tsp black pepper
  • 1 bay leaf optional

Method
 

  1. Stir the salt and brown sugar into the cold water until fully dissolved, then add the soy sauce, garlic, pepper, and bay leaf.
  2. Submerge the salmon fillets in the brine, cover, and refrigerate 8 to 12 hours.
  3. Remove the salmon, rinse under cold water, and pat completely dry.
  4. Air-dry on a rack in the fridge for 1 to 4 hours until the surface is tacky (the pellicle).
  5. Smoke at 175-200°F until the salmon reaches an internal temperature of 145°F (about 3-4 hours).

Notes

Dry brine alternative: coat the fillet in a 2:1 mix of brown sugar to kosher salt, wrap, and refrigerate 8-12 hours, then rinse and dry. Use non-iodized salt for the cleanest flavor.