HomeHow Long to Brine Salmon
Complete wet brine and dry brine timing guide.
| Cut | Wet Brine | Dry Brine |
|---|---|---|
| Salmon Fillet (Skin-On) | 0.5-1 hrs | 1-4 hrs |
| Salmon Fillet (Skinless) | 0.25-0.5 hrs | 0.5-2 hrs |
| Whole Salmon Side | 2-4 hrs | 4-12 hrs |
Salt Ratio
1/4 cup kosher salt per quart of water (wet), 2 tbsp salt + 1 tbsp sugar per pound (dry, for smoking)
Wet vs Dry
Wet brine is common for smoked salmon; dry brine (cure) is traditional for gravlax and hot-smoked fillets
Frequently Asked Questions
How long should I brine Salmon?
Brining time for Salmon depends on the cut: Salmon Fillet (Skin-On) (wet: 0.5-1 hrs, dry: 1-4 hrs); Salmon Fillet (Skinless) (wet: 0.25-0.5 hrs, dry: 0.5-2 hrs); Whole Salmon Side (wet: 2-4 hrs, dry: 4-12 hrs).
Should I wet brine or dry brine Salmon?
Wet brine is common for smoked salmon; dry brine (cure) is traditional for gravlax and hot-smoked fillets
What is the salt ratio for brining Salmon?
1/4 cup kosher salt per quart of water (wet), 2 tbsp salt + 1 tbsp sugar per pound (dry, for smoking)
Can I brine Salmon for too long?
Yes, over-brining can make Salmon too salty and can affect texture. Do not exceed the maximum brining times listed above.
Do I need to rinse Salmon after brining?
For wet brine, rinse briefly and pat dry. For dry brine, simply pat dry without rinsing. Patting dry is important for crispy skin.