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Salmon Brine for Smoking

Salmon Brine for Smoking
  • Here we go:
  • In a 5 gal. bucket lined with a household garbage bag: 1 cup "Non-Iodized" salt.
  • It is very important that you use this salt only as any other will ruin your fish.
  • You can get this salt right next to the regular salt at your market,
  • it comes in a red box(regular salt comes in a blue box). 2 gal cold water
  • 2 lbs. dark brown sugar
  • 1 bottle red or white wine
  • 1 32 oz bottle Teriyaki sauce
  • 6 oz each of garlic and onion powder
  • 4 oz of pickling spice
  • 1 oz each of cinnamon and mace
  • 1 large bottle of Italian seasoning
  1. Combine all ingredients and let stand 1 hour. Marinate fish in brine for 12 - 24 hours stirring or agitating every 2 hrs or so. I usually go for 24 hours. Remove fish from brine and rinse brine off thoroughly in cold running water. Let fish air dry for at least 1 hour, you want the flesh to get a "tacky" surface on it.
  2. Place fish in smoker(do not use a barbeque!). Distribute fish on the racks evenly to make sure there is plenty of space between pieces.
  3. Fill chip pan with a 50/50 mix of apple and alder chips
  4. (you can get these at Big 5 Sporting Goods).
  5. A pan of chips usually will take 1 hour to burn out, replace chips as they burn out for the first 5 hours then every 4 - 6 hours for the rest of the smoking time.
  6. A filet of salmon will take between 8 and 24 hours to smoke depending on size of the filet and the desired amount of doneness. A 10 lb salmon will yield 2 3.5 lb fillets that will take at least 12 hours to smoke for a soft texture. I will smoke this salmon for 24 hours to get a hard smoked texture that I like.


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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