Dan's Smoked Salmon Brine
"We've been making this brine for over 30 years!"
Servings: 8 lbs
- 4 c. water
- 2 c. low sodium soy sauce
- 1 c. apple cider vinegar
- 1 c. spiced rum
- 1 1/2 c. brown sugar packed
- 1/2 c. sea salt or kosher salt
- 1 tsp. black pepper
- 1/2 med. yellow onion peeled & sliced
- 4 cloves garlic minced
- 1 inch ginger peeled & grated
- 8 lbs. salmon fillets skin on, bones removed, cut into 4x6-inch pieces
- In a large, non-reactive container, whisk together water, soy sauce, apple cider vinegar, rum, brown sugar, salt and pepper until dissolved. Add onions, garlic, ginger; stir to combine. Add salmon fillets, making sure they are covered with brine. Cover the container and marinate overnight in the refrigerator.
- The next day, remove fillets from the brine, pat dry with paper towels, and arrange on racks.
- Smoke salmon according to your smoker’s instruction manual. We like to use a combination of hickory and alder chips. Check fish frequently for doneness.
- Cook's Note: Do not reuse brine, always make a fresh batch.