Salmon Brine Smoking Recipe

Name: Salmon Brine Smoking Recipe
Total time: 1200 min
Ingredients: 5 kg (3.3 lbs) Skin-on Salmon Fillet (preferably King or Sockeye, center-cut, about 1.5 inches thick); 9 Litres (8 cups) Water (cold filtered); 240 g (1 cup) Kosher Salt; 240 g (1 cup) Dark Brown Sugar, packed; 60 ml (4 Tbsp) Molasses (optional, but highly recommended for colour); 2 Tbsp Black Peppercorns (whole); 4 Bay Leaves; 1 Tbsp Garlic Powder; 1 Tbsp Dried Dill; 1 cup Wood Chips or Chunks (Alder, Applewood, or Oak are best)

bellerecipe.com

Master the classic Salmon Brine Smoking Recipe using our traditional Northwest wet cure. Learn exactly how long to brine salmon for smoking and create the best

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Cooking tools:

Smoker
Instant-read thermometer
Non-reactive container
Refrigerator

Ingredients

5 kg (3.3 lbs) Skin-on Salmon Fillet (preferably King or Sockeye, center-cut, about 1.5 inches thick)
9 Litres (8 cups) Water (cold filtered)
240 g (1 cup) Kosher Salt
240 g (1 cup) Dark Brown Sugar, packed
60 ml (4 Tbsp) Molasses (optional, but highly recommended for colour)
2 Tbsp Black Peppercorns (whole)
4 Bay Leaves
1 Tbsp Garlic Powder
1 Tbsp Dried Dill
1 cup Wood Chips or Chunks (Alder, Applewood, or Oak are best)