For a milder flavor, start with the shorter brining time (12 hours). Taste a small piece after smoking to gauge the saltiness and adjust the brining time accordingly for future batches. Feel free to experiment with other citrus fruits like grapefruit or tangerines to customize the flavor profile. Alder wood chips are a classic choice for smoking salmon, but you can also use applewood, hickory, or maple for different flavor nuances. Ensure your smoker maintains a consistent temperature throughout the smoking process for even cooking. After smoking, allow the salmon to cool completely before refrigerating. This will help prevent condensation and maintain its texture.
Brine for Smoked Salmon
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME12 hrs 15 mins
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SERVING24 People
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VIEWS279
Infuse your salmon with bright, zesty flavors before smoking! This citrus-forward brine creates a beautifully balanced flavor profile, perfect for elevating your smoked salmon (or trout) to gourmet status. The recipe yields enough to generously brine two large salmon fillets.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Fiber1 g
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Protein1 g
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Sodium3824 mg
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Sugar19 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large, non-reactive bowl or container (avoid aluminum), pour in the filtered water. (2 minutes)
02 Step
Recipe View 5 mins Add the kosher salt, granulated sugar, brown sugar, crab and shrimp seasoning mix, lemon pepper, and black pepper. Stir well until the salt and sugars are fully dissolved. (5 minutes)
03 Step
Recipe View 3 mins Incorporate the sliced onion, crushed lemons, oranges, and lime, crushed garlic, and hot pepper sauce. Stir gently to combine all the ingredients. (3 minutes)
04 Step
Recipe View 2 mins Submerge your salmon fillets completely in the brine, ensuring they are fully covered. Use a weight if necessary to keep them submerged. (2 minutes)
05 Step
Recipe View 12 hrs Refrigerate the salmon in the brine for 12 to 36 hours, depending on the thickness of the fillets and your desired level of saltiness. (12-36 hours)
06 Step
Recipe View 5 mins Remove the salmon from the brine and rinse thoroughly under cold water. Pat dry with paper towels before smoking. (5 minutes)
07 Step
Recipe View Smoke the salmon using your preferred method and wood chips, following recommended smoking guidelines for salmon. (Varies)
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RECIPE REVIEWS
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Please Rate
Rita Marvin
Apr 20, 2025The instructions were very clear and easy to follow. My smoked salmon turned out perfectly!
Camron Crooks
Apr 18, 2025I used this brine for trout, and it was absolutely delicious. The perfect balance of sweet, salty, and spicy.
Brennon Cormier
Feb 13, 2025I found 24 hours to be the sweet spot for brining my salmon. It was flavorful without being too salty.
Eldon Jacobi
Dec 15, 2024This brine is incredible! The citrus really comes through in the smoked salmon.
Sven Hilpert
Oct 5, 2024I've made this recipe several times, and it's always a hit with my family and friends.
Colby Dach
Jul 6, 2024Great recipe! I've been looking for a good salmon brine for ages.
Alaina Cruickshank
Dec 5, 2023Next time, I'll try adding a little bit more hot sauce for an extra kick.
Vada Tillman
Sep 24, 2023The tip about using a non-reactive container is very important! Thanks for including it.