Easy Brine Smoked Salmon

Brine Smoked Salmon is a flavorful, tender fish that’s been carefully cured in a seasoned brine before being gently smoked to perfection. This process enhances its natural richness while adding a subtle smoky depth, making it perfect for dinner bagels, salads, or elegant appetizers.

It’s a gourmet treat that’s surprisingly simple to prepare at home and brings restaurant-quality flavor to your table.

Totally worth it in the end because the result was incredible.
In fact, the smoked salmon came out perfectly tender and flaky, and it had that just-right balance of salty and smoky flavor that makes every bite feel special, almost like something you’d get at a fancy

brunch even though you didn’t spend anywhere near a fancy price. Plus, it made the kitchen smell like a real smokehouse, which might sound intense, but trust me it’s the good kind of smoky that makes everyone hungry before it’s even ready.

When we finally served it, we paired it with some crusty bread and a bit of dill cream cheese, and fine, I’ll admit we also added a few pickled onions that I definitely didn’t make from scratch, but honestly, I have zero regrets about that choice because everything just worked so well together.

So, have you ever tried smoking your own salmon before If you haven’t, you’re in for a real treat since it’s way easier than it sounds, and once you try it, you’ll see exactly why I’m hooked pinky promise.

Kitchen Equipment Needed :

• Smoker or grill with smoking capability
• Resealable plastic bag or shallow container for brining
• Measuring cups and spoons
• Paper towels
• Thermometer for checking internal temperature
• Cutting board and sharp knife

Tips for Brine Smoked Salmon :

Use Fresh Salmon : freshness makes a big difference in flavor and texture. Choose wild caught salmon if possible.

Don’t Over Brine : keep track of time; over brining makes the fish too salty and can change the texture.

Pellicle Formation : air drying helps create a sticky layer that absorbs smoke better, resulting in a richer flavor.

Monitor Smoke Temperature : low and slow smoking preserves moisture while adding delicate smoky notes.

Experiment with Flavors : herbs, citrus, or even a touch of maple syrup in the brine can create a unique flavor profile.

What to Eat with Brine Smoked Salmon ??

Brine smoked salmon is incredibly versatile. Serve it on toasted bagels with cream cheese, capers, and red onion for a classic breakfast. Add it to salads for a protein boost or serve it on crackers with a dollop of horseradish cream for appetizers.

It also pairs beautifully with scrambled eggs, pasta dishes, or avocado toast. Fresh herbs, citrus, and pickled vegetables complement its smoky flavor perfectly.

Ingredients :

• 1 pound fresh salmon fillet, skin on
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 cups water
• 1 teaspoon black pepper
• Optional: fresh dill, lemon slices, garlic cloves for extra flavor

How to Make Brine Smoked Salmon :

Step 1

First prepare the Brine: in a bowl, mix the kosher salt, brown sugar, and water until the salt and sugar dissolve. For extra flavor, you can add crushed garlic, peppercorns, or dill sprigs and brine the Salmon: place the salmon fillet in a resealable plastic bag or shallow container. Pour the brine over the salmon, ensuring it is fully submerged then rinse and Dry: after brining, remove the salmon and rinse it under cold water to remove excess salt. Pat dry with paper towels.

Step 2

Second smoke the Salmon: preheat your smoker to 175°F “80°C”. Place the salmon on the smoker rack, skin side down. Smoke for 1 hours until the fish reaches an internal temperature of 145°F “63°C” and is firm but moist. Wood chips like apple, cherry, or alder are excellent choices for a mild, sweet smoke.

Step 3

Finally cool and Serve: let the smoked salmon cool completely before slicing. It can be enjoyed immediately or stored in the fridge for later use.

FAQ’S :

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