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Brine for smoked salmon or other seafood recipe

Brine for smoked salmon or other seafood

This is saltier than most brines we recommend. The reason is that, typically, smoking salmon was meant as a curative to extend the shelf life and safe storage of the fish. A higher salt content begins that curing process, so this should be used overnight, typically 8-12 hours, and rinsed off prior to smoking.
Total Time 10 hrs
Course Cooking Technique
Cuisine American
Servings 1 Salmon
Calories 70 kcal


  • Bowl
  • Boiling pan


  • 10 Cup of water
  • 1 Cup of Kosher Salt
  • 1 Cup Brown Sugar
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder


  • Bring two cups of water to a boil, dissolve all ingredients in while stirring continuously. Remove from heat, add extra water, and allow to cool completely before brining your seafood.
Keyword salmon, wet brine