Dry brining salmon is a simple yet highly effective technique for producing exceptionally moist tender and flavorful fish. By exposing salmon fillets to salt and allowing time for the brining process to work its magic, you can take your salmon game to new heights.
In this comprehensive guide, I’ll explain what dry brining does, why it works so well, and provide a step-by-step walkthrough of the dry brining process. Whether you’re looking to boost the flavor of baked, grilled or smoked salmon, dry brining is sure to become an indispensable trick in your seafood arsenal.
What is Dry Brining?
Dry brining, also known as dry salting, involves coating your salmon fillets with salt and allowing them to rest in the fridge for several hours or up to a day As the salt draws moisture out of the fish, a concentrated brine forms This brine is then reabsorbed, seasoning the salmon and altering its protein structure.
Unlike wet brining where fish soaks in a salty liquid solution, dry brining concentrates flavors instead of diluting them. The result is salmon that is remarkably savory, tender and succulent. It also forms a lovely glaze-like crust when cooked.
Why Dry Brine Salmon?
There are several clear benefits that make dry brining a superior technique compared to plain unbrined salmon.
Enhanced Flavor – Dry brining concentrates the natural flavors of the salmon instead of diluting them. The salt penetrates deep into the flesh, making it remarkably savory.
Improved Texture – Salt breaks down muscle fibers, allowing them to retain moisture better. This makes the salmon noticeably more tender and juicy.
Firmer Flesh – The proteins unravel and then reconfigure, binding tighter together. This gives the salmon a pleasant firm yet still delicate texture.
Better Browning – The dry surface that forms allows the salmon to brown beautifully when seared or roasted. This adds another layer of flavor.
Convenience – Unlike wet brining, dry brining is fast, clean and hands-off. No need to submerge fish or deal with messy liquids.
For these reasons, dry brining should be a regular part of your salmon preparations. The payoff in eating quality is massive.
How to Dry Brine Salmon Step-By-Step
Dry brining salmon is simple to do yet yields foolproof results. Here is a step-by-step walkthrough:
1. Select Fresh Salmon
The better the starting quality, the better the end product. Look for sustainably caught wild salmon. Coho, sockeye and king salmon are excellent choices.
2. Portion Salmon Fillet
Cut your salmon fillet into individual servings. 4-6 oz portions are ideal. Leave the skin on for added flavor and moisture.
3. Pat Salmon Dry
Blot the salmon portions with paper towels to remove any surface moisture. Dry flesh allows for better salt penetration.
4. Make the Dry Brine
In a small bowl, combine 1⁄2 cup kosher salt and 1⁄4 cup sugar. You can add any other seasonings like pepper, herbs or citrus zest.
5. Coat the Salmon
Place salmon portions in a baking dish and liberally sprinkle the dry brine mixture to coat. Make sure all surfaces get contact.
6. Refrigerate
Cover the dish with plastic wrap and refrigerate for 12-24 hours. Longer equals more intense brining.
7. Rinse Salmon
Rinse off excess brine under cold water and pat dry. This removes overt saltiness.
8. Air Dry
Let salmon sit uncovered in the fridge for 1-2 hours. Pellicle formation is key for even cooking.
9. Cook Salmon
Bake, grill, sear or smoke your salmon as desired until just opaque in center. Brined salmon cooks fast!
10. Enjoy!
Slice your salmon and serve. Revel in its ultra-flavorful, luscious texture thanks to your dry brining efforts.
And that’s all there is to it! With this simple dry brining process, you’ll never cook plain salmon again.
Dry Brine Recipe for Salmon
To easily dry brine salmon at home, use the below recipe:
Ingredients:
- 1 lb salmon fillet, skin-on
- 3 tbsp kosher salt
- 2 tbsp brown sugar
- 1 tsp freshly ground black pepper
- 1 tsp dried dill (optional)
Instructions:
- Pat salmon dry and place in a baking dish.
- In a bowl, combine salt, brown sugar, pepper and dill.
- Evenly coat salmon with the dry brine mixture.
- Cover with plastic wrap and refrigerate 12-24 hours.
- Rinse off brine, pat salmon dry and let air dry in refrigerator 1-2 hours before cooking.
Tips for Dry Brining Salmon
Follow these tips for best results when dry brining salmon:
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Use kosher or sea salt, not iodized table salt.
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Brine in the refrigerator, not at room temperature.
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Portion salmon into 4-6 oz fillets before brining.
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Rinse off all excess brine after curing and pat very dry.
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Let salmon air dry after rinsing to form a tacky pellicle layer.
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Cook brined salmon gently. It’s easy to overcook since it’s more delicate.
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Adjust brining time based on thickness. Thinner fillets need less time.
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Add any extra seasonings or aromatics you like into the dry brine.
Frequently Asked Questions
How much salt and sugar should I use when dry brining salmon?
A good starting ratio is 2-3 tablespoons of salt and 1-2 tablespoons of sugar per pound of salmon. Adjust to your taste preferences. Kosher salt works best.
Does dry brining also work for smoking salmon?
Absolutely! Dry brining is fantastic for smoking salmon. It ensures the flesh stays tender and takes on smoke flavor beautifully.
Can I dry brine a whole salmon side or steak?
You sure can. Make sure to use a non-reactive pan or dish. Increase brining time to 24-36 hours for a large cut. Rinse and dry thoroughly before cooking.
I don’t have time to dry brine. What are my options?
If you’re pressed for time, simply sprinkle the salmon with salt right before cooking. Let it sit while you preheat the oven or pan. The quick salt cure will still improve flavor.
How long does dry brined salmon last in the fridge?
Brined salmon keeps for 5-7 days in the fridge. Make sure it’s tightly wrapped to prevent drying out. For longer storage, freeze it for 2-3 months.
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:
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.