Soy wine smoked salmon brine is a salty, sweet, and savory cure made from kosher salt, sugar, soy sauce, water, dry white wine, onion powder, garlic powder, and a dash of hot sauce, mixed until every grain dissolves and used to season salmon before smoking. It takes fifteen minutes to mix and covers about two pounds of fillets.
Salt pulls moisture into the fish and firms it, sugar balances the salt and helps the surface take color, and the soy and wine add a deep savory note that plain salt brines lack. After the brine, the fish is rinsed and dried so it forms a tacky skin that grabs smoke. This is the base for a moist, richly flavored smoked fillet.
Table of Contents
What Makes Soy Wine Smoked Salmon Brine Work
Soy and wine add a deep savory flavor.
Sugar balances the salt and aids color.
It is quick to mix and works for any fillets.
Ingredients for Soy Wine Smoked Salmon Brine
- The brine is one cup of kosher salt, one cup of sugar, one cup of water, half a cup of soy sauce, and half a cup of dry white wine.
- The seasonings are one teaspoon each of onion powder and garlic powder, plus one dash of hot sauce.
Kosher salt. It seasons and firms the fish.
Sugar. It balances the salt and adds color.
Soy sauce. It adds savory depth.
White wine. It adds acidity and aroma.
Onion and garlic powder. They flavor the cure evenly.
Mixing and Using Soy Wine Smoked Salmon Brine
1. Mix. Stir all the brine ingredients in a bowl or a large container until the salt and sugar dissolve completely.
2. Check. Make sure the brine is smooth and well combined before it touches the fish.
3. Brine the fish. Submerge the salmon fillets in the brine and refrigerate for the time that suits their thickness, usually four to eight hours.
4. Rinse. Rinse the salmon under cold water to remove extra salt and sugar.
5. Dry. Pat the fillets dry with paper towels and rest them uncovered in the refrigerator before smoking.
Dissolve the salt and sugar fully. Whisk the brine for a minute or two, or warm a little of the water to speed it up, then cool it completely before the fish goes in. Warm brine starts to cook the surface and spoils the texture, and undissolved grains leave uneven salty patches.
Match the brine time to the fillet. Thin pieces take about four hours and thick ones closer to eight. Too long a soak makes the fish salty and firm. Always taste a tiny piece of a test fillet or a cooked scrap if you are unsure, and do not taste anything that touched raw fish without cooking it.
Tips and Safety Notes for Soy Wine Smoked Salmon Brine
Flag the allergens. This brine contains soy, wheat, and sulfites from the wine, and it is used on fish, so check every label.
Brine in the refrigerator. Keep the fish and brine below forty degrees F.
Never reuse brine. Discard it after the fish comes out.
Use a nonreactive container. Glass or food grade plastic works.
Rinse well. It prevents a salty crust.
Dry the fish. It forms a surface that holds smoke.
Smoke to temperature. The fish is done at 145 degrees F.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of fish and brines.
For a sweeter cure, replace some of the sugar with honey or maple syrup. For more heat, add crushed red pepper flakes or a few more dashes of hot sauce. A few peppercorns, bay leaves, or sprigs of dill can be added to the brine for extra aroma.
The same brine works on trout, arctic char, and chicken thighs, though the times differ. For a lighter cure, dilute the brine with a bit more water, which lowers the saltiness and shortens the shelf life of any leftovers.
Serving Ideas for Soy Wine Smoked Salmon Brine
Use the brined fish for smoked salmon served warm over rice or flaked into salads and pasta. For more dishes, try pan fried lump crab cakes, mushroom rice, instant pot cilantro lime rice, or lemon almond green beans.
Storing Soy Wine Smoked Salmon Brine
The mixed brine keeps in the refrigerator for up to one day before use, but discard it after it has touched raw fish. Brined, rinsed, and dried fish can be smoked right away or held in the refrigerator overnight. Cooked smoked salmon keeps for up to four days in the refrigerator, or two months in the freezer.
FAQ About Soy Wine Smoked Salmon Brine
How long should you brine fish in soy wine smoked salmon brine?
Four to eight hours depending on thickness.
Can you make soy wine smoked salmon brine ahead of time?
Yes, for one day in the refrigerator.
Can you freeze soy wine smoked salmon brine?
No. Mix it fresh each time.
Can I skip the wine?
Yes. Use water or apple juice.
Can I reuse the brine?
No. Discard it after use.
Soy Wine Smoked Salmon Brine
Equipment
- Large bowl or container
- Whisk
- Measuring cups
Ingredients
Main Ingredients
- 1 cup kosher salt
- 1 cup sugar
- ½ cup soy sauce
- 1 cup water
- ½ cup dry white wine
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 pinch hot sauce about 1 dash
Instructions
Cooking
- Mix. Stir all the ingredients until the salt and sugar dissolve.
- Check. Make sure the brine is smooth.
- Brine. Submerge the salmon in the refrigerator for 4 to 8 hours.
- Rinse. Rinse off the excess salt and sugar.
- Dry. Pat dry before smoking.
