Fish Brine RecipeFish and seafood are delicate and can easily dry out if overcooked. Brining will help your fish and seafood stay moist and flavorful. This brine recipe is perfect for brining salmon and other fish.
Brining is a wonderful way technique for flavoring fish and seafood because the ocean is sort of the original brine.
It's important that the brine solution should be icy when you add your fish to it. Room temperature brine could create a food safety hazard.
Here's a brine for chicken and turkey.
Prep Time: 15 minutes
Brining time: 24 hours
Total Time: 24 hours, 15 minutes
- 1 quart (4 cups) water
- ¼ cup Kosher salt
- 2 Tbsp sugar
- 2 tsp white wine vinegar
- 2 Tbsp olive oil
- ¼ cup chopped onion
- 4 cloves garlic, peeled and crushed
- 1 tsp cracked black pepper
- 2 cups ice
- Combine the water, salt and sugar in a large bowl. Stir to dissolve.
- Add the remaining ingredients, along with the ice, and stir so that the liquid is fully chilled.
- Pour the brine into a heavy gallon zipper bag, then add the fish, squeeze excess air out of the bag and seal it. You can use another type of container as long as it has a lid.
- Refrigerate overnight, and take it out of the fridge about half an hour before you're ready to cook the fish.
Note: You can brine frozen fish using this brine recipe. You can skip the ice and just add the frozen fish to the brine and refrigerate overnight. By the next day the fish will be thawed and brined.