Can You Dry Brine Salmon Too Long?

Salmon is a delicious and healthy fish that is a favorite for many. One popular preparation method is dry brining, which helps ensure the salmon stays moist and infuses it with flavor. But a common question is – can you dry brine salmon too long?

What is Dry Brining Salmon?

Dry brining, sometimes called dry curing, is the process of rubbing salt, sugar, and spices directly onto the salmon fillet and letting it sit refrigerated for several hours or up to 2 days. The salt draws moisture out of the salmon, dissolving into a brine that is reabsorbed into the flesh. This seasons the salmon throughout and preserves it.

The basic dry brine mixture is

• 1/2 cup kosher salt
• 1/4 cup brown sugar
• Spices like black pepper, garlic powder, onion powder, lemon zest, etc.

Benefits of Dry Brining Salmon

There are several benefits to dry brining salmon

• Seasons the salmon all the way through, not just the surface
• Helps keep the salmon moist and tender during cooking by allowing it to reabsorb the salty brine
• Can infuse flavor from spices in the cure
• Partially cures/preserves the salmon through salt content

Many people find dry brined salmon to be juicier and more flavorful than plain salmon.

How Long to Dry Brine Salmon

The ideal dry brining time for salmon is 12-24 hours. During this time, the salt and seasonings fully penetrate the flesh. Longer brining times don’t provide much additional benefit.

• 12 hours is sufficient for thinner fillets or partial brining
• 24 hours ensures even brining for thicker fillets

Brining for only 2-6 hours can work for quick brining, but may not fully season the center of thick fillets.

Can You Dry Brine Salmon Too Long?

Yes, it is possible to dry brine salmon too long. Brining for over 24 hours can result in overly salty salmon with a dried out texture.

Signs of over-brining include:

• Very firm, dense texture
• Visible moisture loss on the surface
• Excessive saltiness

The salmon continues to lose moisture the longer it sits in the dry brine. And the flesh will get oversaturated with salt, giving it an unpleasant texture and strong salty flavor.

Over-brined salmon is still edible, but the texture and flavor will be negatively impacted. It’s best to stick to brining salmon for 12-24 hours.

Tips to Avoid Over-Brining Salmon

Here are some tips to make sure you don’t over-brine your salmon:

• Limit brine time to 12-24 hours, even for thick fillets
• Use less salt – 1/4 cup kosher salt for 2 lbs salmon
• Rinse salmon briefly after brining to remove excess surface salt
• Soak in milk or water for 30 minutes to draw out some salt if over-brined
• Adjust cooking method if salmon seems over-brined – bake, grill or pan sear instead of smoking

Carefully monitoring brine times and using less salt gives the best results.

What If I Don’t Have Time for a Full Brine?

If you don’t have 12-24 hours to dry brine your salmon, you can do a quick partial brine:

• Rub the dry brine mix on the salmon
• Let sit for 2-6 hours
• Rinse off excess cure
• Pat dry
• Cook as desired

While this won’t fully brine the salmon, it will still add flavor and seasoning to the outer portion of the fillet. Flipping halfway through can ensure both sides get exposure.

You can also soak for less time if only brining thinner fillets – 6-8 hours may work fine for brining salmon tail sections or thinner fillets. Monitor texture and taste.

For same day brining and cooking, a quick partial brine is the way to go.

Dry brining is an easy way to add outstanding flavor to salmon fillets. While you can technically dry brine salmon for over 24 hours, it risks over-brining. Stick to the recommended 12-24 hour time frame for the best results. With some care and monitoring, you can avoid the issue of over-brined dry salmon.