Brine for Smoked Fish Recipe

A flavorful and balanced brine is the key to juicy, tender, and perfectly seasoned smoked fish. This simple yet effective brine infuses your fish with a subtle mix of salt, sweetness, and aromatic spices, ensuring it absorbs smoke evenly and stays moist during the smoking process. Perfect for salmon, trout, or any firm white fish.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 4

Course: Main Course

Cuisine: American

Calories: 45

Ingredients Equipment Method Notes

Ingredients

4 cups cold water
¼ cup kosher salt
¼ cup brown sugar light or dark
1 tablespoon black peppercorns optional
2 bay leaves
2 cloves garlic crushed
1 teaspoon lemon zest or a few lemon slices
Fresh herbs dill, thyme, or parsley — optional
1 –2 pounds fish fillets salmon, trout, etc.

Equipment

Large non-reactive container or glass bowl
Measuring cups and spoons
Whisk or stirring spoon
Refrigerator
Paper towels
Smoker or grill (for later use)

Method

Make the brine: In a large bowl, combine water, salt, and brown sugar. Stir until the salt and sugar are fully dissolved.
Add flavorings: Mix in peppercorns, bay leaves, garlic, lemon, and herbs for added aroma and depth.
Brine the fish: Submerge the fish fillets completely in the brine. Cover and refrigerate for 4 to 8 hours, depending on the thickness of the fish.
Rinse and dry: Remove fish from the brine and rinse gently under cold water. Pat dry thoroughly with paper towels.
Air-dry: Let the fish rest uncovered in the refrigerator for 1–2 hours to form a thin tacky layer (pellicle), which helps the smoke adhere.
Smoke the fish: Smoke according to your smoker’s instructions until cooked through and smoky-flavored.

Notes

Do not over-brine, as it can make the fish too salty.
You can customize the flavor by adding maple syrup, soy sauce, or chili flakes to the brine.
Always use cold brine to avoid partially cooking the fish.
The same brine can be used for shrimp, scallops, or even chicken with slight timing adjustments.