A simple and effective brine recipe to prepare your salmon for smoking, ensuring it stays moist and flavorful.
Preparation time
15min
Ingredients
4 Servings
- 200 g brown sugar
- 10 g dried minced onion
- 10 g garlic powder
- 150 g kosher salt
- 10 g lemon pepper
- 120 ml soy sauce
- 2000 ml water
Directions
Step 1
Combine the water, brown sugar, kosher salt, lemon pepper, dried minced onion, garlic powder, and soy sauce in a large container.
Step 2
Stir the mixture until the sugar and salt are completely dissolved.
Step 3
Place the salmon fillets into the brine, ensuring they are fully submerged.
Step 4
Cover the container and refrigerate for 8-12 hours.
Step 5
Remove the salmon from the brine, rinse it under cold water, and pat it dry with paper towels.
Step 6
Place the salmon on a rack to air dry for about 1-2 hours before smoking.