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Smoked Fish Brine (for Salmon & Trout)

A simple yet effective brine recipe designed to infuse fish with rich flavor and maintain moisture, preparing it perfectly for smoking.

  • Total Time: 12-20 hours
  • Yield: Enough for 1-2 lbs of fish 1x

Ingredients

Scale
  • 4 cups water
  • ¾ cup brown sugar
  • ¼ cup kosher salt
  • 1–2 lbs firm fish fillets (e.g., salmon, trout)
  • Optional: 1 tsp garlic powder or 1-2 minced garlic cloves
  • Optional: 1 tsp onion powder or ¼ cup sliced onion
  • Optional: 2 tbsp fresh dill or thyme (or 1 tsp dried)
  • Optional: ¼ cup soy sauce
  • Optional: ¼ cup dry white wine

Instructions

  1. <strong>Prepare the Fish:</strong> Clean your fish thoroughly, removing scales. For smoked salmon or trout, firm flesh holds best. You can keep it whole or slice it into fillets as desired.
  2. <strong>Create the Brine Mixture:</strong> In a large, non-reactive container, combine 4 cups of water, ¾ cup of brown sugar, and ¼ cup of kosher salt. Stir the mixture until the sugar and salt are completely dissolved.
  3. <strong>Customize (Optional):</strong> For added depth, consider stirring in optional flavors such as minced garlic or garlic powder, sliced onion or onion powder, fresh or dried dill/thyme, soy sauce, or dry white wine.
  4. <strong>Brine the Fish:</strong> Gently submerge the prepared fish in the brine mixture, ensuring it is fully immersed. Cover the container and refrigerate for 6-12 hours. Thinner fillets may only require 6-8 hours, while thicker pieces can go for up to 12 hours. Do not rush this step.
  5. <strong>Rinse and Dry:</strong> Once brining is complete, remove the fish from the brine, rinse it thoroughly under cold water, and pat it completely dry with paper towels.
  6. <strong>Form the Pellicle:</strong> Place the rinsed and dried fish on a wire rack set over a baking sheet. Refrigerate for at least 4 hours (or up to overnight) to allow a thin, sticky film (pellicle) to form on the surface. This pellicle is crucial for the smoke flavor to adhere effectively.
  7. <strong>Smoke the Fish:</strong> Preheat your smoker to a low, consistent temperature (e.g., 180-225°F or 82-107°C). Place the fish in the smoker and cook until it reaches an internal temperature of 140-160°F (60-71°C) when measured at the thickest part. The cooking time will vary depending on fish thickness and smoker temperature, typically taking 2-4 hours. Use alder, apple, or cherry wood chips for best results.

Notes

Brining time is crucial and depends on fish thickness; do not use table salt. After smoking, store any leftovers in the refrigerator for up to a week, or vacuum seal and freeze for up to three months. Ensure to label with the date for best freshness.

  • Author: The Recipe Blog
  • Prep Time: 15 minutes
  • Cook Time: 2-4 hours