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Salmon Brine That's Oh-So-Fine

Lizette Russi

"Basic recipe that can be tweaked to your liking. We serve smoked salmon with a sour cream/dill/horseradish sauce over sliced baguette to guests that rave on and on about how incredible it is. This recipe works well with halibut too!"
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10 m servings 2039 cals
Original recipe yields 1 servings (1 gallon brine)

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  • Prep

  • Ready In

  1. Place peppercorns in a plastic bag and seal. Crush peppercorns on a work surface using a rolling pin.
  2. 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.


  • Cook's Note:
  • You can heat everything to intensify flavors and help dissolving process go faster, but must cool completely before adding salmon/fish.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

Per Serving: 2039 calories; 1 g fat; 530.5 g carbohydrates; 4 g protein; 0 mg cholesterol; 91298 mg sodium. Full nutrition

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Read all reviews 2
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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 fi...

This is an excellent brine. I didn't use the jalapeños and used regular ground pepper.