Brine-Smoked Salmon Recipe
Try this foolproof Brine-Smoked Salmon Recipe featuring a simple brine, gentle smoke, and perfectly cooked salmon.
Equipment
- Smoker (electric, pellet, or charcoal)
- Wood chips (apple, alder, or cherry work best)
- Large bowl or container for brining
- Wire rack
- Paper towels
- Meat thermometer
Ingredients
For the Brine
- 4 cups cold water
- 1/3 cup kosher salt
- 1/3 cup brown sugar or honey
- 2 cloves garlic lightly crushed
- 1 teaspoon black peppercorns
- 1 bay leaf
For the Salmon
- 2 pounds salmon fillet skin on
Optional Flavor Add-Ons
- Lemon slices
- Fresh dill
- Maple syrup for brushing
Instructions
Step 1: Make the Brine
- In a large bowl, dissolve salt and brown sugar in cold water. Stir until fully dissolved. Add garlic, peppercorns, and bay leaf.
Step 2: Brine the Salmon
- Submerge salmon in the brine. Cover and refrigerate for 8–12 hours.
Step 3: Rinse and Dry
- Remove salmon from brine and rinse gently under cold water. Pat dry with paper towels.
Step 4: Air-Dry
- Place salmon on a wire rack and refrigerate uncovered for 2–4 hours. This forms a tacky surface called a pellicle, which helps smoke stick.
Step 5: Smoke
- Preheat smoker to 180–200°F. Add wood chips. Place salmon skin-side down and smoke for 2–3 hours, until internal temperature reaches 145°F.
Step 6: Rest and Serve
- Let salmon rest 10 minutes before serving.