Do you need to brine salmon before smoking?
How long should you brine salmon?
Can I use pickling salt for smoked salmon?
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?
- Brine it.
- Prep the smoker for indirect heat smoking at 225° F with alder wood chips for smoke.
- Place the salmon skin-side down on a piece of foil and transfer to the smoker.
- Smoke it until the internal temperature reaches 140° F.
- Rest it for 5 minutes and enjoy.