Smoking salmon is a delicious way to enjoy this tasty fish. However, brining the salmon properly before smoking is crucial for getting the best results. So how long should you brine salmon before smoking it? The ideal brining time typically ranges from 4 to 12 hours depending on several factors. In this complete guide, I’ll cover everything you need to know to master brining salmon and smoke it to perfection.
Why Brining Matters
Brining salmon before smoking achieves several important benefits
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Moisture retention – The salt in the brine denatures proteins in the salmon, allowing them to hold onto more moisture during smoking. This prevents the delicate salmon flesh from drying out.
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Flavor enhancement – The brine infuses the salmon with seasoning, enhancing its natural flavor. Common brine ingredients like brown sugar, garlic, dill and citrus impart delicious complexity.
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Curing action – Salt draws moisture out of the salmon, which inhibits bacteria growth, helping preserve the fish during smoking.
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Pellicle formation – Brining aids pellicle development, which is the tacky protein layer that forms on the salmon’s surface. The pellicle allows smoke to adhere and gives the fish a lovely sheen
So brining is a vital preparatory step before smoking salmon. But exactly how long should you brine for ideal results?
Factors that Influence Brining Time
Several key factors determine the optimal salmon brining time:
1. Fillet Thickness
- Thinner fillets (under 1 inch): 4-6 hours
- Medium fillets (1-1.5 inches): 6-8 hours
- Thick fillets (over 1.5 inches): 8-12 hours
Thicker cuts need more time for the brine to penetrate fully. Thinner pieces can over-brine quickly.
2. Brine Strength
- Weak brine (less salt): 8-12 hours
- Strong brine (more salt): 4-8 hours
A stronger brine penetrates faster, while a weaker brine needs more time. Use less salt for longer brining.
3. Desired Saltiness
- For very mild flavor: 4-6 hours
- For moderate saltiness: 6-8 hours
- For pronounced saltiness: 8-12 hours
Your personal taste preferences determine ideal brining time. Some like bold salty salmon, while others prefer it milder.
4. Salmon Type
- Leaner salmon like sockeye: slighter shorter time
- Fattier salmon like king: slightly longer time
Fattier salmon can handle longer brining than leaner varieties. Adjust accordingly.
Step-by-Step Brining Instructions
Here is a simple walkthrough for wet brining salmon before smoking:
1. Make the Brine
Combine 1 cup salt and 1 cup brown sugar per gallon of water until fully dissolved. Add any other desired seasonings like garlic, citrus zest, herbs, spices, etc.
2. Cool the Brine
Chill the brine completely before adding salmon. An ice bath speeds up cooling.
3. Submerge the Salmon
Place salmon fillets into the brine, ensuring they are fully submerged. Weigh them down with a plate or sealed bag of ice.
4. Refrigerate
Refrigerate salmon in the brine based on fillet thickness and desired saltiness (4-12 hours).
5. Rinse and Dry
Remove salmon from brine and rinse off excess salt under cold water. Pat dry with paper towels.
6. Form the Pellicle
Place salmon on a wire rack over a baking sheet. Refrigerate until a tacky pellicle forms (1-12 hours).
Once the pellicle is set, the salmon is ready to smoke!
Troubleshooting Over and Under Brining
Over-Brined Salmon
If the salmon is too salty, soak it in fresh water for 1-2 hours to draw out excess salt. Prevent over-brining by removing salmon from the brine on the early side of recommended times.
Under-Brined Salmon
If the salmon lacks flavor or moisture after smoking, unfortunately you can’t re-brine it. Consider serving it with a bold sauce or seasoning to compensate for blandness.
Frequently Asked Questions
What’s the best salt for brining salmon?
Use kosher or sea salt. Avoid iodized salt which can impart a metallic taste.
Can I use brown sugar instead of white sugar?
Yes, brown sugar adds nice molasses flavor. Honey and maple syrup also work well.
What seasonings complement salmon brine?
Dill, garlic, peppercorns, bay leaves, citrus and spices like cumin, coriander, mustard seed, etc.
Can I brine previously frozen salmon?
Yes, but thaw it completely first. Brining frozen salmon prevents even brine penetration.
Should I remove the skin before brining?
Most chefs recommend leaving skin on. It helps hold the fillet structure intact during brining and smoking.
How do I know when the pellicle has fully formed?
The pellicle surface should feel tacky/sticky when touched and appear glossy. If still wet, it needs more drying time.
Can I reuse brine multiple times?
No, never reuse brine as bacteria can accumulate. Make fresh each time.
What refrigerator temperature is ideal during brining?
40°F or below prevents bacterial growth.
Mastering the Brining Process
Now that you know the key factors that determine brining time, as well as proper brining techniques, you can perfectly brine salmon fillets of any thickness.
For the ideal balance of moisture and flavor when smoking salmon, aim for a brining time of around 8-10 hours. Monitor the process and remove your fillets on the early side if concerned about over-brining. And be sure to form a complete pellicle before hot or cold smoking for optimal results.
With this complete guide, you’ll become a salmon brining expert in no time. So grab some fresh fillets and get your brine on! Your homemade smoked salmon will turn out incredibly juicy, tender and full of flavor.
Step 4: Cold Smoke With Alder
Why Alder: Alder is the only hardwood that grows natively in Alaska. It lines the banks of nearly every salmon stream and just so happens to possess a light flavor that pairs perfectly with salmon without overpowering it. Ive used cherry, apple, oak, hickory, mesquite, and others. Alder is my preference.
Why Cold smoke: You begin with cold smoke so the smoke has a chance to penetrate the meat. Smoke wont penetrate the fully dried surface of salmon, and heat causes it to dry quickly.
How: Transfer racks into your smoker once the pellicle is formed. Arrange racks so the thicker pieces are nearest the eventual heat source. Smoke without heat (smoker temp under 100F) for 2 hours, adding dry alder as needed and adjusting airflow to maintain blue smoke.
Note: You should have separate heat and smoke units for best results. If you dont, and are using something like a Big Chief, you can get OK results by propping the door open for the first 2 hours.
A brief word on Smoke: Salmon is not Brisket. The temps are MUCH lower, the time is shorter, and salmon and brisket are on opposite ends of the tenderness spectrum. Thin blue smoke is ideal, but you must keep your temps below 100F for those first two hours, which is difficult to do on smokers built for beef and pork. Try your best to get thin blue smoke, but know that clouds of white smoke wont ruin your salmon due to the relatively short smoking time.
On the left is thin blue smoke, on the right is white smoke.
Step 1: Portioning Your Salmon
Why: Cutting your filets before brining/smoking increases the surface area, improving brine penetration and smoke contact so you get more flavor. It also allows you to transform a filet of very UN-uniform thickness into thin belly/tail pieces and thicker center cut pieces. When the time comes to start drying and smoking, arrange pieces of similar thickness together on smoker racks so whole racks can be removed as soon as they reach temp. Pro Tip: Portion immediately after cleaning/filleting to minimize cleanup.
How: You can portion into whatever size is convenient for you, but try and cut pieces of uniform thickness. I typically cut filets into roughly .75 lb pieces, and the brining/smoking process will remove about 25% of that weight via moisture loss-or as I prefer to call it: flavor concentration.
Ill end up with approximately 0.5 lb pieces which is a convenient size for sealing/thawing/eating/giving away. The smaller you cut them, the faster they will brine.
How to filet and portion salmon: