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Sliced fish fillets in a brining solution with lemon slices and herbs in a pot

Smoked Fish Brine Recipe

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Prep Time 15 minutes
Cook Time 0 minutes
Brining Time 10 hours
Servings: 4 pounds
Course: Marinade
Cuisine: American
Calories: 65
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 cups cold water
  • 1/4 cup kosher salt or 3 tablespoons table salt
  • 1/4 cup brown sugar light or dark
  • 1 tbsp black peppercorns
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 bay leaves
  • 1/4 cup soy sauce for umami richness Optional
  • 1 tbsp crushed red pepper flakes for heat optional
  • 1 zest lemon or orange for citrus brightness optional

Equipment

  • Large mixing bowl or container non-reactive, e.g. glass or food-grade plastic
  • Measuring cups and spoons
  • Whisk
  • Refrigerator space for brining
  • Zip-top bags or a brining bag
  • Paper towels for drying 

Method
 

  1. 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.
    Close-up of water being poured into a bowl filled with white and brown sugar, preparing a brine mixture
  2. 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.
    Raw white fish fillets on a decorative plate, garnished with fresh herbs and lemon halves
  3. 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.
    Brined salmon fillet resting on a metal baking sheet, ready for drying before smoking
  4. Ready to Smoke: Your fish is now perfectly brined and ready to go into the smoker!
    A brined salmon fillet on foil and parchment paper, prepped for smoking

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.