HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE
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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