Description
A delicious and essential brine recipe for smoked salmon, infusing the fish with flavor and moisture for perfect results.
Ingredients
Scale
- 4 cups of water
- 1 cup of kosher salt
- 1/2 cup of brown sugar
- 2 cloves of garlic (crushed)
- 1 tablespoon of black peppercorns
- 1 bay leaf
Instructions
- In a large bowl, combine water, salt, and brown sugar. Stir until dissolved.
- Add garlic, black peppercorns, and bay leaf to the mixture and stir to combine.
- Place salmon fillets in a shallow dish or ziplock bag and pour the brine over them, ensuring they are fully submerged.
- Cover the dish or seal the bag, then refrigerate for 6 to 12 hours depending on the thickness of the fillets.
- After brining, rinse the salmon under cold water and pat it dry.
Notes
Use filtered water for best results. Do not reuse brine after use.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Brining
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 2000mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg