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Little Chief Smoked Salmon Brine

This brine enhances the flavor of salmon with a perfect balance of sweet and salty, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 2 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 4 fillets of fresh salmon

Equipment

  • Little Chief Smoker
  • Mixing bowl
  • Measuring cups and spoons
  • Plastic wrap or a large zip-top bag
  • Wood chips for smoking (like alder or apple)

Method
 

  1. In a mixing bowl, combine the kosher salt and brown sugar with the water.
  2. Stir in the garlic powder, onion powder, and black pepper until fully dissolved.
  3. Let the brine cool to room temperature before using.
  4. Place the salmon fillets in a zip-top bag or a shallow dish and pour the brine over them.
  5. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for a stronger flavor.
  6. After brining, remove the salmon and rinse it under cold water.
  7. Pat the salmon dry with paper towels.
  8. Place the salmon in the Little Chief Smoker and add your preferred wood chips.
  9. Smoke for 6-8 hours, depending on your desired smokiness and firmness.

Notes

For best results, let the smoked salmon rest in the refrigerator for a day before slicing.