How long should I dry brine salmon for smoking?

Dry brine the salmon for 8–12 hours to achieve optimal flavor and texture before smoking.

What is the ratio of salt to sugar in dry brine?

A standard ratio is 2 parts salt to 1 part sugar, but you can adjust for personal taste.

Do you rinse brine off fish before smoking?

Yes, rinse the brine off with cold water to remove excess salt, then pat the fish dry.

Is it better to brine salmon wet or dry?

Dry brine is simpler and gives more concentrated flavors, while wet brine can be milder.

How long to smoke salmon at 225?

At 225°F, salmon typically takes 2–3 hours until it reaches an internal temp of 145°F.

Can you dry brine salmon too long?

Yes, over-brining can make the fish too salty. Stick to 12 hours max for best results.

Smoked Salmon Dry Brine

Description

Learn how to create a flavorful smoked salmon dry brine with this step-by-step guide. With just a few simple ingredients, you can transform fresh salmon into a gourmet dish, perfect for any occasion. Whether you’re new to smoking or an experienced pro, this recipe will elevate your culinary skills.

Ingredients

Scale

Essential Ingredients:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black pepper
Optional Flavor Enhancers:
- 1 tsp garlic powder
- 1 tbsp lemon zest
- 1 tbsp fresh dill (finely chopped)

Instructions

Prepare the Salmon:
- Rinse the salmon under cold water and pat dry with paper towels.
Mix the Brine:
- In a bowl, combine kosher salt, brown sugar, black pepper, and any optional ingredients.
Apply the Brine:
- Rub the brine mixture evenly onto all sides of the salmon.
- Place the salmon in a shallow dish and cover tightly with plastic wrap.
Cure the Salmon:
- Refrigerate for 8–12 hours to allow the brine to penetrate and cure the fish.
Rinse and Dry:
- After curing, rinse the salmon under cold water to remove excess brine.
- Pat the salmon dry and rest on a wire rack for 1–2 hours to form a pellicle.
Smoke the Salmon:
- Preheat your smoker to 180°F (82°C) and add your preferred wood chips (alder, cherry, or maple).
- Place the salmon skin-side down on the smoker grates and smoke for 3–4 hours or until the internal temperature reaches 145°F (63°C).
Cool and Serve:
- Let the salmon cool slightly before serving. Store leftovers in an airtight container in the fridge for up to one week.

Notes

For a milder brine, reduce the salt to 3/4 cup and increase the sugar slightly.
To enhance the smoky flavor, experiment with different wood chips like apple or hickory.

Prep Time: 15 minutes
Cook Time: 3–4 hours
Category: Seafood
Method: Smoking
Cuisine: American

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