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–+ servings

Smoked Salmon Dry Brine

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A flavorful dry brine method for curing salmon, enhancing its natural richness with a perfect balance of salt, sugar, and seasonings.
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Prep Time 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Citrus Twist Dry Brine
  • ½ cup Kosher Salt
  • ½ cup Brown Sugar
  • 1 tbsp Orange Zest fresh is best
  • 1 tbsp Lemon Zest
  • 1 tsp Black Pepper
Maple & Mustard Dry Brine
  • ½ cup Kosher Salt
  • ½ cup Brown Sugar
  • 2 tbsp Powdered Mustard or 1 tbsp mustard seeds, crushed
  • 2 tbsp Maple Sugar or Maple Syrup mixed in carefully
  • 1 tsp Garlic Powder

Method
 

Brining Process
  1. Combine the ingredients for your chosen dry brine in a bowl.
  2. Rub the dry brine evenly over the salmon fillets.
  3. Place the brined fillets in a container, cover, and refrigerate.
  4. Leave to cure for 12-24 hours, depending on thickness.
  5. Rinse off the brine under cold water and pat dry before smoking.
Smoking Process
  1. Prepare your smoker according to the manufacturer's instructions.
  2. Add your choice of wood chips to the smoker for flavor.
  3. Place the brined and rinsed salmon fillets in the smoker.
  4. Smoke the salmon at a low temperature until cooked through.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 5gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 600mgSugar: 3g

Notes

Don't skimp on forming a pellicle on the fish and consider experimenting with different seasonings and wood types for smoking.

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