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Smoked Salmon Brine Recipe

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4 from 3 reviews

This smoked salmon brine recipe combines a balance of sweetness, saltiness, and spicy heat to perfectly cure salmon, enhancing its flavor and texture before smoking. The mixture of soy sauce, white wine, and spices creates a complex brine that tenderizes the fish and infuses it with rich, smoky notes.

Ingredients

Brine Ingredients

  • 1/3 cup sugar (or brown sugar)
  • 1/4 cup kosher salt
  • 2 cups soy sauce
  • 1 1/2 cups water
  • 1 cup dry white wine
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes (or freshly ground black pepper)
  • 1 tsp Tabasco sauce (or hot sauce of choice)

Instructions

  1. Mix the brine: In a large bowl, combine the sugar, kosher salt, soy sauce, water, dry white wine, onion powder, garlic powder, red pepper flakes, and Tabasco sauce. Use a whisk to stir the ingredients vigorously until the sugar and salt completely dissolve, creating a uniform brine.
  2. Prepare the salmon for brining: Pour a small amount of the brine into the bottom of a 13×9-inch pan. Place the salmon fillets in the pan and then pour the remaining brine over them, ensuring the salmon is fully submerged for effective curing.
  3. Refrigerate: Cover the pan and refrigerate the salmon in the brine for 8 hours. This duration allows the fish to absorb the flavors and properly cure, readying it for smoking.

Notes

  • This brine is designed for approximately 3 pounds of salmon.
  • You can substitute brown sugar for regular sugar for a deeper flavor.
  • Adjust the level of heat by using either red pepper flakes or freshly ground black pepper to suit your taste.
  • Ensure the salmon is fully covered in brine to guarantee even flavor absorption.
  • This cured salmon is ideal for smoking but can also be quickly pan-seared or grilled after brining as variations.

Find it online: https://marthatasty.com/smoked-salmon-brine-recipe/