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Perfectly smoked salmon fillets with mahogany-red crust and smoke rings cooking on dark metal smoker grates, demonstrating the final result of proper fish brining technique
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Smoked Fish Brine

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Prep Time 8 hours 15 minutes
Cook Time 2 hours
Total Time 10 hours 15 minutes
Servings: 4 Servings
Course: Brining Solution, Condiment, Seafood Preparation
Cuisine: American Seafood, International Smoking Techniques
Calories: 200
Ingredients Method

Ingredients
  

  • 1 cup kosher salt or 3/4 cup sea salt for finer varieties
  • 1/2 cup pure maple syrup
  • 1/4 cup packed brown sugar
  • 1 gallon filtered or distilled water
  • 2 tablespoons black peppercorns crushed
  • 4 bay leaves whole
  • 6 cloves garlic crushed
  • 2 tablespoons fresh thyme or 1 tablespoon dried
  • 1 tablespoon coriander seeds optional
  • 1 teaspoon fennel seeds optional

Method
 

  1. Step 1: Prepare the Brine Base (5 minutes)
  2. Pour 1 gallon of filtered water into a large pot. Add 1 cup kosher salt. Stir constantly until all salt dissolves completely. This creates the foundation of your smoked fish brine.
  3. Step 2: Add Sweeteners (3 minutes)
  4. While water is still warm, add 1/2 cup maple syrup and 1/4 cup brown sugar. Stir thoroughly until completely dissolved. These sweeteners balance the saltiness and create the characteristic flavor of quality smoked fish brine.
  5. Step 3: Add Aromatics and Spices (2 minutes)
  6. Add crushed peppercorns, bay leaves, crushed garlic, fresh thyme, and optional coriander and fennel seeds. Stir well to distribute all ingredients evenly throughout your brine.
  7. Step 4: Cool the Brine (5 minutes)
  8. Allow the brine to cool to room temperature, then refrigerate until completely chilled (ideally 35-40°F). Never use warm brine for fish—this creates food safety risks and prevents proper brining.
  9. Step 5: Prepare Your Fish
  10. Pat fish dry and submerge completely in chilled smoked fish brine. Use a weight or plate to keep fish submerged below the liquid surface. This prevents oxidation and ensures even brining.
  11. Step 6: Brine Duration
  12. Refrigerate fish in brine for 12-16 hours for thin fillets (1/2 inch or less), 16-24 hours for medium fillets (3/4 to 1 inch), or 24-36 hours for thick steaks (1-1.5 inches). Do not exceed recommended brining time to avoid over-salting.
  13. Step 7: Remove and Dry
  14. Remove fish from brine and rinse thoroughly under cold running water for 1-2 minutes. Pat completely dry with paper towels. Place on wire rack in cool area (50-60°F) for 30-60 minutes to form pellicle before smoking.