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Brine for Hot-Smoked Salmon

Submitted by Ling 11 June 2009



For 1 lbs of salmon skin on:,,2 cups chlorine-free water - ,3 tsp non-iodised salt (I use kosher salt) - ,2 tbsp brown sugar -,1 piece fresh ginger roughly chopped - ,2 cloves garlic smashed - ,1 tsp ground black peppercorns - ,1 tsp dried dillweed


Use a plastic box with tight-fitting lid. Pour water into box and add sugar and salt, stirring well until no crystals are visible. Add the rest of the brine ingredients. Place salmon in brine, ensuring that it is completely submerged. Cover and leave it in the fridge for 8 to 12 hours.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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