smoked salmon dry brine recipe

4.8 from 1926 votes

This dry brine recipe uses a simple mix of salt, sugar, and spices to cure salmon before smoking. It draws out moisture and infuses the fish with flavor.

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Prep Time15 mins

Cook Time2 hours

Resting Time0 mins

Total Time26 hours 15 mins

Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Brine

1/2 cup kosher salt

1/2 cup brown sugar

1 tablespoon black pepper

1 tablespoon dill weed

1 teaspoon garlic powder

1 teaspoon onion powder

For the Salmon

2 pounds salmon fillet, skin on

Wood chips for smoking (apple or cherry)

👨‍🍳Directions

1Mix the kosher salt, brown sugar, black pepper, dill weed, garlic powder, and onion powder together in a bowl.

2Place the salmon fillet skin side down in a glass dish. Cover the flesh side evenly with the dry brine mixture.

3Wrap the dish tightly with plastic wrap and refrigerate for 24 hours. The brine will draw out moisture.

4After 24 hours, remove the salmon from the fridge. Rinse the brine off thoroughly under cold water and pat dry with paper towels.

5Place the salmon on a wire rack and let it air dry in the fridge for 1 to 2 hours. This forms a pellicle for better smoke adhesion.

6Preheat your smoker or grill to 200°F. Add wood chips for smoke.

7Place the salmon skin side down on the smoker grate. Smoke for 2 to 3 hours until the internal temperature reaches 145°F.

8Remove the salmon and let it cool. Refrigerate before serving for best texture.

🔧Equipment

Mixing bowl

Glass baking dish or tray

Plastic wrap

Smoker or grill with smoking capability

Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 30g

📝Notes

Tips: You can adjust the sugar amount for a less sweet brine. Make sure to rinse well to avoid too salty salmon. This recipe works best with wild caught salmon.

Watch Video Of How Smoked Salmon Dry Brine Recipe Works

This smoked salmon dry brine recipe is always a good idea for any occasion. It works well for family gatherings and is so simple to make. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Smoked Salmon Dry Brine

1. How long should I brine the salmon?

Brine the salmon for 24 hours. This gives enough time for the salt and sugar to cure the fish and draw out moisture. Do not go over 36 hours or the salmon may become too salty.

2. Can I use a different type of salt?

Use kosher salt or sea salt. Table salt is much finer and saltier by volume so it can make the salmon too salty. Stick with coarse salt for best results.

3. Do I need to rinse the brine off before smoking?

Yes, you must rinse the brine off thoroughly under cold water. This removes excess salt and sugar. Then pat the salmon dry with paper towels and let it air dry in the fridge to form a pellicle.

4. What wood chips work best for smoking salmon?

Apple or cherry wood chips are great choices. They give a mild sweet smoke that does not overpower the salmon. Alder wood is also a classic option for a traditional flavor.

5. How do I store leftover smoked salmon?

Wrap the smoked salmon tightly in plastic wrap or place it in an airtight container. Refrigerate and use within 1 week. You can also freeze it for up to 3 months for longer storage.

smoked salmon dry brine recipe

The Best smoked salmon dry brine recipe