Knowing HOW TO BRINE SALMON will surely give you a bang for your buck especially for a smoky low-carb dish! A super easy way to add some flavorful love to your chunky and healthy seafood meal. You’ll be surprised with how quick and simple this recipe turns your regular night into a fancy dinner
In a small bowl mix together all the ingredients until everything is evenly incorporated.
Take your salmon cut and place it skin side down.
Rub the mixture on all the exposed meat parts of the salmon
Place the salmon on a dish and lover it with cling wrap to trap any moisture that might escape.
Give it around 6-8 hours for all the flavors and moisture to resettle back to the meat.
Rinse off any salt or dry rub mixture to avoid overpowering flavors.
Now your salmon is ready for smoking.
Notes
There are general rules in brining but based on my experience, it’s the know-how that sets you apart. Here are my tips and tricks to make the best salmon brine for your really expensive fish.
Never reuse a brine solution – Say you’re hosting a party and your guests are really into smoked salmon. I suggest you prepare a lot of brine because you can’t reuse brines even for other meats. the potentially harmful bacteria that’s been drawn out from the meat or fish gets suspended in the brine.
Brining for smoked salmon? I’d keep the skin on if I were you. This keeps the whole fish together while smoking and it’s also easier to move around this way.
If you’re dry brining salmon. I’d pretty much steer away from the lemon juice. Its high level of acidity pre-cooks the meat which can make it a bit hard and sometimes rubbery. This can also dry out the meat. Use lemon zest instead for a zingier burst of flavor.