Smoked Salmon Brine Recipe
Are you looking to impress your guests with a gourmet dish? Look no further than perfectly smoked salmon! Our comprehensive guide covers everything you need to know, from creating the ideal brine to mastering the smoking process.
Equipment
- Large bowl or pot for brining
- Resealable plastic bag or shallow dish
- Smoker (electric, charcoal, or pellet)
- Cooling rack or wire rack
- Paper Towels
- Measuring cups and spoons
- Food thermometer
Ingredients
- 1 large salmon fillet about 2–3 pounds
- 1 quart 4 cups water
- ½ cup kosher salt
- ½ cup brown sugar
- 1 tablespoon black peppercorns
- 2 cloves garlic smashed
- 2 bay leaves
- Optional: 1 tablespoon crushed red pepper flakes for a spicier version
- Optional: Fresh herbs like dill or thyme for flavor
Instructions
Make the Brine:
- In a large bowl or pot, mix together the water, kosher salt, brown sugar, peppercorns, garlic, and bay leaves. Stir until the salt and sugar are fully dissolved.
Brine the Salmon:
- Place the salmon fillet in a large resealable bag or a shallow container. Pour the brine over the salmon, ensuring it is fully submerged. Refrigerate for 8–12 hours or overnight.
Dry the Salmon:
- After brining, remove the salmon from the brine. Rinse lightly under cold water and pat dry with paper towels. Place the salmon on a rack and let it air dry for 1–2 hours in the refrigerator until a tacky layer (pellicle) forms on the surface.
Smoke the Salmon:
- Preheat your smoker to 160–180°F (71–82°C). Smoke the salmon for 2–4 hours, depending on the thickness, until the internal temperature reaches 140°F (60°C).
Cool and Serve:
- Allow the smoked salmon to cool slightly before slicing. Serve immediately or refrigerate for later use.
Notes
Nutrition Facts (Per Serving):
- Calories: 150 kcal
- Protein: 18g
- Fat: 7g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 2g
- Sodium: 800mg