Smokedsalmonredlioninnstyle Recipes

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HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE



How To Make Dry Brine Smoked Salmon; Easy Recipe image

Make the perfect dry brine smoked salmon with this easy recipe that includes step-by-step instructions. Serve it for brunch, lunch, dinner or just as an appetizer.

Provided by jettskitchen.com

Categories     Appetizer     brunch     dinner     lunch

Time 7h30m

Number Of Ingredients 5

3/4 cup Kosher salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 Tablespoon fresh cracked pepper
2 ounce Salmon filets with skin on

Steps:

  • In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.
  • Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.
  • Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.
  • Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon.
  • Place salmon (skin side down) on top of dry brine.
  • Pour about 1/2 cup dry brine on top of salmon and spread evenly.
  • Place the other salmon filet on top of the dry brine (skin side up). Then put the rest of the dry brine on top and distribute evenly.
  • Fold over plastic wrap and close ends tightly.
  • Then fold over foil tightly and place salmon in the refrigerator for 6 hours. To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.
  • Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt. It's best to run under the water for a good 2-3 minutes making sure all salt is removed.

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