Brine For Smoked Salmon

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Brine For Smoked Salmon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Brine For Smoked Salmon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 gallon water
• 1 cup kosher salt
• 1 cup white sugar
• 1 cup brown sugar
• lemon pepper to taste
• 1 (3 ounce) package dry crab and
• shrimp seasoning mix
• freshly ground black pepper to
• taste
• 4 cloves garlic, crushed or to taste
• 1 dash hot pepper sauce
• (optional)
• 4 lemons, sliced and crushed
• 2 oranges, sliced and crushed
• 1 lime, sliced and crushed
• 1 large yellow onion, sliced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pour the water into a large bowl or small bucket

Step 2: Technique & Execution

If you must use a pot, use one that does not contain aluminum

Step 3: Technique & Execution

Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix

Step 4: Technique & Execution

Add the garlic, hot pepper sauce, lemons, oranges, lime and onion

Step 5: Technique & Execution

Soak your salmon in this brine for 12 to 36 hours

Step 6: Technique & Execution

Smoke using your desired method.