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dry brine for smoking salmon

(5 RATINGS)
206 Pinches 3 Photos
akflurry avatar
Piney Flats, TN
Updated on Sep 17, 2016

There won't be any leftovers! The smoky-rich tang that comes from your fillets will astound everyone. You and your guests will not be able to stop eating this high-protein, rich in Omega-3 oils delight. You'll find yourself keeping this snappy snack on hand at all times. I've been smoking salmon for 12 years and have never found a better way than using my dry brine recipe. If you love smoked salmon, give my recipe a go. This is a great go-to appetizer served up with crackers and cheese or use it in your next salmon chowder.

prep time
cook time 2 Hr
method Smoke
yield Depends on how much salmon you are smoking

Ingredients

  • 1 cup kosher salt or morton's tender quick curing salt
  • 2 cups dark brown sugar
  • 1 tablespoon (heaping) coarse ground black pepper
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon celery salt

How To Make dry brine for smoking salmon

  • Step 1
    Mix all ingredients together well. I use a fork to make sure everything is stirred together well.
  • Step 2
    Can use it right away or store in an airtight container.
  • Step 3
    HOW TO DRY BRINE AND SMOKE YOUR SALMON.
  • Step 4
    Cut salmon into fillet-size pieces (about the size of your hand or palm. Leave the skin on and rinse well under cold water.
  • Step 5
    Drain and pat as dry as possible with paper towels. Place salmon, skin-side-down in a plastic tray (I use a meat lug). You'll want something with high sides to hold all the moisture that will be drawn out of the fish.
  • Step 6
    Completely cover the salmon with the dry brine mixture. Be sure to pat mix around the sides as well. You want to cover up as much of the meat as possible. Cover the tray/fish with plastic wrap and let sit in the fridge or a very cold place for 24 hours.
  • Step 7
    Remove plastic wrap and thoroughly rinse fish under cold water. Remove as much of the brine as possible from the fish. Dry the fillets with paper towels (you want it as dry as possible). Let sit on a tray for 2-3 hours or until a sticky pellicle can be seen/felt on the skin of the fish.
  • Step 8
    Bring the smoker up to 200 degrees. Use ONLY alder wood chips when smoking fish. Get the smoker smoking and, working quickly, put the trays of fish in the smoker. Smoke for 2 hours and allow the temperature to come down to 70 or below.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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