Smoked Salmon - Production - Brining Salmon

Brining Salmon

There are three main curing methods that are typically used to cure salmon prior to smoking.

1. Wet brining: Brining in a solution containing water, salt, sugar, spices, with (or without) sodium nitrite for a number of days.
2. Dry curing: This method is a traditional method typically used in Europe, in which salmon fillets are covered with a mix of salt and sugar. Dry curing produces a drier, silkier product and typically is faster than wet brining.
3. Injection: This is the least typical method as it damages the delicate flesh of salmon. This is the fastest method of all as it injects the curing solution — hence allowing a faster cure throughout the flesh.

The proteins in the fish are modified (denatured) by the salt, which enables the flesh of the salmon to hold moisture better than it would if not brined. In the United States, the addition of salt is regulated by the FDA as it is a major processing aid to ensure the safety of the product. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon.