Simple recipe that you can adjust to your preferences. Visitors who order smoked salmon with a sour cream, dill, and horseradish sauce over sliced baguette gush endlessly about how amazing it is. Halibut also works wonderfully in this recipe!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 gallon brine |
Ingredients
- 2 tablespoons whole black peppercorns
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- ½ cup honey
- ½ cup pure maple syrup
- ¼ cup white sugar
- 2 jalapeno peppers, thinly sliced
- 6 cloves garlic, smashed
- 1 tablespoon onion powder
Instructions
- Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
- Combine water, crushed peppercorns, salt, brown sugar, honey, maple syrup, white sugar, jalapeno peppers, garlic, and onion powder in a large bowl; stir until sugars and salt dissolve completely.
- You can heat everything to intensify flavors and help dissolving process go faster, but must cool completely before adding salmon/fish.
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Reviews
SO delicious! After soaking in the brine overnight I smoked the salmon on my little stove top smoker. It works like a charm and I will be making this over and over again.
This is an excellent brine. I didn’t use the jalapeños and used regular ground pepper.
I used 2 lbs side of wild Alaska salmon. Cut recipe in half, marinated in refrigerator over night. Don’t have a smoker so I used my grill on low, about 300F for 30 min, cedar planks under the fish. Let it cool to room temp. Came out terrific.