Fish Brine

Fish Brine

A simple salt-and-sugar soak that firms fish flesh and seasons it through before smoking or grilling.

Total 4 hr Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This basic brine balances salt and brown sugar with aromatics like garlic, bay, and peppercorns to season fish and help it retain moisture during smoking or high-heat cooking. It works well for salmon, trout, or other fatty fish, and comes together quickly with pantry staples. Chill the fish in the brine for a few hours before rinsing and cooking.

Ingredients

  • 4 cups water
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 teaspoon red pepper flakes
  • 1 lemon, sliced

Method

  1. In a saucepan, combine the water, kosher salt, and brown sugar. Warm over medium heat, stirring occasionally, until the salt and sugar fully dissolve, about 3 to 4 minutes.

  2. Remove from heat and stir in the garlic, bay leaves, peppercorns, red pepper flakes, and lemon slices.

  3. Let the brine cool completely to room temperature, then refrigerate until cold, about 30 minutes.

  4. Submerge the fish fillets in the cold brine, cover, and refrigerate for 1 to 4 hours depending on thickness.

  5. Remove the fish from the brine, rinse under cold water, and pat dry with paper towels before cooking.

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    Fish Brine

    This basic brine balances salt and brown sugar with aromatics like garlic, bay, and peppercorns to season fish and help it retain moisture during smoking or high-heat cooking. It works well for salmon, trout, or other fatty fish, and comes together quickly with pantry staples. Chill the fish in the brine for a few hours before rinsing and cooking.

    4 hr 16 oz 45 cal

    Ingredients

    • 4 cups water
    • 1/2 cup kosher salt
    • 1/2 cup brown sugar
    • 3 cloves garlic, smashed
    • 2 bay leaves
    • 1 tablespoon black peppercorns
    • 1 teaspoon red pepper flakes
    • 1 lemon, sliced

    Method

    1. 1

      In a saucepan, combine the water, kosher salt, and brown sugar. Warm over medium heat, stirring occasionally, until the salt and sugar fully dissolve, about 3 to 4 minutes.

    2. 2

      Remove from heat and stir in the garlic, bay leaves, peppercorns, red pepper flakes, and lemon slices.

    3. 3

      Let the brine cool completely to room temperature, then refrigerate until cold, about 30 minutes.

    4. 4

      Submerge the fish fillets in the cold brine, cover, and refrigerate for 1 to 4 hours depending on thickness.

    5. 5

      Remove the fish from the brine, rinse under cold water, and pat dry with paper towels before cooking.