If you’re aiming for perfectly smoked fish with deep flavor, moisture retention, and just the right balance of saltiness, this smoked fish brine recipe is your new go-to.
This brine is simple, yet customizable, and works beautifully with salmon, trout, mackerel, and other oily fish. Use this as the foundational step before hot or cold smoking your catch.
Serve your smoked fish on bagels with cream cheese, flaked into salads, or as a centerpiece for a charcuterie board.
Let us check it out.
Ingredients
Equipment
Method
- Combine Ingredients: In a large bowl or container, pour in the cold water. Add the kosher salt and brown sugar. Whisk until both are fully dissolved.Add Aromatics: Stir in black peppercorns, garlic powder, onion powder, and bay leaves. If using optional ingredients like soy sauce or citrus zest, add them now.
- Cool the Brine: Ensure the brine is cold before adding fish. If needed, place it in the refrigerator for 30 minutes.Submerge Fish: Place cleaned fish fillets or whole fish in the brine. Make sure the fish is fully submerged. You can use a plate or zip-top bag to keep the fish submerged if needed.
- Refrigerate & Brine: Cover the container and refrigerate for 8 to 12 hours. For thinner fillets, 6 hours may suffice; thicker cuts or whole fish benefit from the full 12 hours.Rinse & Dry: After brining, remove the fish and rinse under cold water. Pat dry with paper towels and place uncovered in the fridge for 1 to 2 hours to form a tacky surface (pellicle), which helps smoke adhere better.
- Ready to Smoke: Your fish is now perfectly brined and ready to go into the smoker!
Video
Notes
| Nutrient | Amount per Serving (1/4 cup / 60g) |
|---|---|
| Calories | 65 kcal |
| Carbohydrates | 15 g |
| Sodium | 1740 mg |
| Potassium | 60 mg |
| Sugar | 14 g |
| Calcium | 20 mg |
| Iron | 0.4 mg |
Cooking Tips
- Don’t oversalt: Always use kosher salt for consistent results. Table salt is denser and can easily oversalt your fish.
- Pellicle is key: Don’t skip drying the fish after brining, this step is crucial for proper smoke adhesion.
- Add flavor layers: Use maple syrup, bourbon, or fresh herbs in the brine to tailor flavors to your desired profile.
- Batch friendly: This recipe can be doubled or halved easily depending on your needs.
Serving Ideas
Smoked fish is incredibly versatile and can elevate everything from simple breakfasts to elegant appetizers.
One classic way to serve smoked fish is on a toasted bagel with cream cheese, capers, red onion, and fresh dill, perfect for brunch or a savory weekend treat.
It also works beautifully flaked into scrambled eggs or omelets, adding a rich, smoky depth to your morning meal.
For entertaining, arrange smoked fish as part of a charcuterie board alongside:
- Pickles
- Cheeses
- Crackers
- Grainy mustard
You can also incorporate it into pasta dishes with a creamy or lemony sauce, or stir it into potato salad for a gourmet twist.
Smoked fish also makes a fantastic topping for leafy green salads, especially when paired with citrus vinaigrette or creamy dill dressing.
For a light, refreshing option, try making smoked fish pâté or mousse served with crostini or cucumber slices.
The Bottom Line
Creating an effective smoked fish brine is a straightforward process that delivers impressive flavor and moisture retention. With balanced ingredients and a bit of planning, it’s easy to elevate the outcome of your smoked fish.
Flavors become more developed, textures stay tender, and the fish takes on a complexity that enhances everything it’s paired with.
Try customizing the brine with aromatics or spices to match your taste. A well-prepared brine makes all the difference in producing delicious, high-quality smoked fish at home.
