Do you need to brine salmon before smoking?

You don’t have to brine salmon before smoking it. You can just toss it in the smoker, I guess, but brining adds a lot of good things to the fish. It gives the salmon more flavor and the sweet/salty components of the brine go really nicely with the smoked flavor.

How long should you brine salmon?

Soaking salmon in a simple brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

Can I use pickling salt for smoked salmon?

Smoked Salmon Brine Base

1 1/2 cups table or pickling salt* – Salt helps preserve the salmon while also improving the texture. It also supports the expression of other flavors such as spices. It also helps balance the salt in the ​brine mixture. You can use white sugar, if you don’t have brown sugar on hand.

How do you smoke frozen salmon?

How to Smoke Salmon
  1. Brine it.
  2. Prep the smoker for indirect heat smoking at 225° F with alder wood chips for smoke.
  3. Place the salmon skin-side down on a piece of foil and transfer to the smoker.
  4. Smoke it until the internal temperature reaches 140° F.
  5. Rest it for 5 minutes and enjoy.