Smoked Salmon Brine – Easy Recipe
Introduction
What is a smoked salmon brine? How can you make one at home? Nutrition facts of salmon are proof that it's one of the healthiest foods out there, but what is the secret to the tasty fish and best smoked salmon recipe?
Brining is a process which requires a meat or vegetable to be soaked in a water-based solution known as brine. Basic brine ingredients include cold water, salt and sugar. The soaking time can range from minutes to days, making the total cook time a bit unpredictable.
Food scientists debate the exact chemical process that occurs, but we do know that brining helps meat retain moisture during cooking. The basic processes that occur can be recalled from high school chemistry and biology.
Diffusion causes the salmon to absorb salt from the surrounding brine. Osmosis is responsible for water being absorbed into the salmon from the brine. Capillary action keeps the added water in the salmon during cooking.
Additionally, the salinity helps preserve the meat, fish or vegetable. Brining is actually a very simple process that requires just a few steps and some time. Continue reading to learn more about the ingredients and process to make a smoked salmon brine.
We already talked about how to smoke salmon in the blog with this delicious Honey Smoked Salmon, but today our main focus is the brine. Dedicate some prep time to this particular step in your smoked salmon recipe to get the best results!
Supplies & Ingredients for This Smoked Salmon Brine Recipe
Below is a list of the supplies and ingredients you will need to make smoked salmon brine. You’ll notice that all of the ingredients are common pantry staples, so you can make this delicious smoking salmon recipe anytime without the need to plan a trip to the store or shop for specialty items. Feel free to test out your own ingredients and recipe tweaks then let us know how it goes. We’d love to hear about your discoveries.
Smoked Salmon Brine Base
- 1 gallon cold water
- 1 1/2 cups table or pickling salt* - Salt helps preserve the salmon while also improving the texture. It also supports the expression of other flavors such as spices. Kosher salt is less dense than table salt, so increase the amount slightly if substituting into the recipe.
- 1 1/2 cups brown sugar (light or dark) - Sugar helps extend the shelf life of the salmon and increases water retention and therefore moisture of the final product. It also helps balance the salt in the brine mixture. You can use white sugar, if you don't have brown sugar on hand.
- This can be scaled up or down according to the amount of fish you have.
*Pickling salt is the same as table salt, without iodine or anti-caking components. It may be a finer grain as well, to speed up the dissolving process in water.
Salmon Seasonings
- Herbs: rosemary, thyme
- Spices: coriander, allspice
- Citrus: lemon, orange; grated or dried peel, juice
- Black pepper
- Garlic
- Shallots or onion
- Wine or beer
- Soy Sauce
Tools
- Large bowl: large enough for both the fish and brine mixture combined.
- Instant read thermometer (optional)
Smoked Salmon Brine Recipe
1. Choose fresh salmon fillets size
Determine what size pieces of salmon you will be brining. Do you have one large filet to present or several individual filets? This will determine what size and shape of container you need as well as how long to leave the fish in the brine. The salmon should be brined for one hour per pound.
However, it is important to note that the weight formula depends on the average size of each piece of fish. If you have one, three-pound filet, leave the fish submerged for 3 hours. If you have three, one-pound filets, leave the pieces submerged for one hour.
2. Choose a container
Once you have determined the weight and cuts of your fish, you can calculate the amount of brine mixture you will need based on the recipe above. Choose a container or a large bowl that will allow your fish to rest comfortable while also being fully submerged and not overflowing. For larger, longer filets, something like a lasagna dish can be a good choice.
For multiple smaller pieces, something as simple as a stock pot can be used. Consider whether or not the container will fit easily into your refrigerator if you are brining for multiple hours and need to keep the solution cold.
3. Make the brine mixture
Next, add the ingredients from the above recipe to the container. In order to extract more flavor from dry seasonings, steep them like tea. To do this, boil 1/4 of the water from the base recipe (1 gallon), so 1 quart/4 cups. Add herbs and spices, cover and leave to rest for 10 minutes.
Then add to the original brine base. The brine for smoked salmon should be 40 degrees Fahrenheit or lower before the fish is added. Using chilled or ice water and keeping the fish refrigerated until adding it will help keep the brining mixture cold enough to ensure food safety precautions.
If you wish to add soy sauce for flavor, you may want to slightly reduce the amount of salt in the brining solution. If you wish to add beer or wine, replace no more than one quarter of the total liquid.
4. Add the fresh salmon
Add your salmon and make sure that it is fully submerged. If it begins to float, add a light weight such as a plate to keep it submerged.
5. Wait
Leave the salmon in the brine for the appropriate amount of time as described above. Be sure to refrigerate your container if the brining time requires multiple hours. Avoid the temptation to brine the salmon for longer than recommended. This will not increase the absorption of flavor or further improve the texture of the fish. However, it may result in salmon that is overly salted.
6. Prepare for cooking
Discard all brining liquid and using paper towels pat your salmon dry. This will not cause a reverse effect of the brining process, but will allow you to achieve a better sear if you are seeking a crispy outer layer. Brining is meant to add flavor and moisture throughout the salmon. However, seasoning or marinating the fish may still be desirable before cooking.
Conclusion
Did you enjoy this article about how to make a smoked salmon brine? We sure hope so! Smoking fish is much easier than it sounds, as long as you follow some great smoked salmon recipes (or any other fish of your choice). Make sure to check our blog to learn all the secrets to smoking fish: what wood chips to use, cold or hot smoking, can you use an electric smoker, what is the right internal temperature in degrees f - these and many more questions are answered on our blog!
Bringing meats and fishes can bring a new depth of flavor and texture with just a bit of effort. In the time it took you to read this article, you could have made your first brine. And it'll make a great option for a christmas dinner at a get-together.
Similar recipes and techniques can also be used to brine poultry, seafood, vegetables, tofu, cheese and more. Once you try it, please feel free to leave questions and comments and share the article. And as a bonus, here’s another great recipe that is very easy to cook: Easy Blackened Salmon Recipes for some quick lunch or dinners!
Smoked Salmon Brine
Equipment
Ingredients
- 1
Gallon
Cold water - 1/2
Cups
Table or pickling salt - 1/2
Cups Brown sugar
Seasonings
- Herbs: rosemary, thyme
- Spices: coriander, allspice
- Citrus: lemon, orange; grated or dried peel, juice
- Black pepper
- Garlic
- Shallots or onion
- Wine or beer
- Soy Sauce
Instructions
- Determine what size pieces of salmon you will be brining.
- The salmon should be brined for one hour per pound.
- However, it is important to note that the weight formula depends on the average size of each piece of fish.
- If you have one, three-pound filet, leave the fish submerged for 3 hours.
- If you have three, one-pound filets, leave the pieces submerged for one hour.
- Once you have determined the weight and cuts of your fish, you can calculate the amount of brine mixture you will need based on the recipe above.
- Choose a container or a large bowl that will allow your fish to rest comfortable while also being fully submerged and not overflowing.
- For larger, longer filets, something like a lasagna dish can be a good choice.
- For multiple smaller pieces, something as simple as a stock pot can be used.
- Consider whether or not the container will fit easily into your refrigerator if you are brining for multiple hours and need to keep the solution cold.
- In order to extract more flavor from dry seasonings, steep them like tea.
- To do this, boil 1/4 of the water from the base recipe (1 gallon), so 1 quart/4 cups.
- Add herbs and spices, cover and leave to rest for 10 minutes.
- Then add to the original brine base.
- The brine for smoked salmon should be 40 degrees Fahrenheit or lower before the fish is added.
- Using chilled or ice water and keeping the fish refrigerated until adding it will help keep the brining mixture cold enough to ensure food safety precautions.
- If you wish to add soy sauce for flavor, you may want to slightly reduce the amount of salt in the brining solution.
- If you wish to add beer or wine, replace no more than one quarter of the total liquid.
- Add your salmon and make sure that it is fully submerged. If it begins to float, add a light weight such as a plate to keep it submerged.
- Leave the salmon in the brine for the appropriate amount of time as described above.
- Be sure to refrigerate your container if the brining time requires multiple hours.
- Avoid the temptation to brine the salmon for longer than recommended.
- Discard all brining liquid and using paper towels pat your salmon dry.
- This will not cause a reverse effect of the brining process, but will allow you to achieve a better sear if you are seeking a crispy outer layer.
- Brining is meant to add flavor and moisture throughout the salmon.
Nutrition
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