Brown Sugar Brined Smoked Salmon

Bring additional flavour to your smoked salmon with this recipe for brown sugar brined smoked salmon. It is amazing the difference a brine can make.


For the brine

3 cups warm water
1 cup soy sauce
½ cup brown sugar
1 tablespoon fresh garlic, diced
1 tablespoon onion powder
½ tablespoon fresh ginger, grated

For the salmon

900 g salmon fillets


  1. In a large baking dish, mix water, soy sauce, brown sugar, garlic, onion powder, and ginger until well combined. Let cool completely.
  2. Add fish fillets and let rest in the fridge for 6-7 hours.
  3. Preheat smoker to 70°C and add alder wood chips to the smoker box. Place salmon in smoker and cook for about 3 hours.
  4. Use a digital thermometer to check the internal temperature of the salmon. Remove from smoker once the fish reaches 70°C or until the fillets take on a light pink colour and begin to flake apart