How long should I brine salmon before smoking?

For fillets 1-1.5 inches thick: 8-10 hours. For thicker fillets (2+ inches): 10-12 hours. Don’t go beyond 24 hours, or the fish will become too salty.

Can I reuse the brine?

Never! Once raw fish has been in contact with the brine, bacteria can multiply rapidly. Always use fresh brine for food safety.

My salmon is too salty, what did I do wrong?

Usually, this means you brined too long or didn't rinse thoroughly enough. Also, check that you're using kosher salt, not table salt, which is much saltier by volume.

Can I use this brine for other fish?

Absolutely! This recipe works wonderfully with trout, mackerel, and other oily fish. Adjust brining time based on thickness.

How to store smoked salmon?

Store wrapped in plastic in the refrigerator for up to one week, or vacuum-seal and freeze for up to three months.

The best smoked salmon brine recipe : in 8 h

Name: The best smoked salmon brine recipe : in 8 h
Prep time: 15 min
Cook time: 3 h
Total time: 12 h
Yield: 2–3 lbs salmon (about 8–12 servings)
Cuisine: American, Pacific Northwest
Ingredients: 4 cups (960ml) cold water; 1/3 cup (80g) kosher salt; 1/4 cup (55g) brown sugar (light or dark); 3 cloves garlic, crushed; 1 tablespoon onion powder; 1 tablespoon black peppercorns; 2–3 lbs salmon fillets (skin-on)

Description

This smoked salmon brine recipe combines kosher salt, brown sugar, garlic, onion powder, and peppercorns for perfectly seasoned, moist, and flavorful salmon every time.

Ingredients

Scale

4 cups (960ml) cold water
1/3 cup (80g) kosher salt
1/4 cup (55g) brown sugar (light or dark)
3 cloves garlic, crushed
1 tablespoon onion powder
1 tablespoon black peppercorns

2–3 lbs salmon fillets (skin-on)

Instructions

In a large bowl, dissolve kosher salt and brown sugar in cold water.
Add crushed garlic, onion powder, and peppercorns. Stir well.
Ensure brine is completely chilled before adding salmon.
Submerge salmon fillets fully, weighing them down if needed.
Brine for 8–12 hours in the refrigerator.
Rinse salmon under cold water and pat dry.
Place on wire rack in refrigerator, uncovered, for 2–4 hours to form pellicle.

Smoke at 200–225°F until internal temperature reaches 145°F (about 2–4 hours).

Notes

Don’t brine longer than 24 hours or salmon may become too salty.
Alder wood is traditional, but apple or cherry adds a fruity touch.

Forming the pellicle is crucial for smoke adhesion and moisture retention.

Prep Time: 15 minutes
Cook Time: 2–4 hours
Category: Seafood
Method: Smoking
Cuisine: American / Pacific Northwest

Nutrition

Serving Size: 4 oz (113g)
Calories: 185
Sugar: 2g
Sodium: 730mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 25g
Cholesterol: 60mg

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