Step 1: Dissolve the Salt and Sugar

In a large bowl or pot, combine 4 cups of water with 1 cup of kosher salt and 1/2 cup of brown sugar. Stir the mixture until the salt and sugar are completely dissolved. This is your base brine.

Step 2: Add the Flavorings

Once the salt and sugar have dissolved, add in your garlic, black peppercorns, and bay leaves. If you’re using optional ingredients like citrus, herbs, or alcohol, now is the time to add them.

Step 3: Bring the Brine to a Boil

For a deeper infusion of flavors, bring the brine mixture to a gentle boil for about 5-10 minutes. This helps release essential oils from the garlic, peppercorns, and bay leaves. Once boiling, reduce the heat and let it simmer for an additional 5 minutes.

Step 4: Cool the Brine

After simmering, remove the brine from heat and let it cool to room temperature. If you’re in a hurry, you can place the brine in the fridge or even add ice to cool it faster.

Step 5: Brine the Salmon

Once the brine is cooled, submerge your salmon fillets in the brine. Make sure the fish is completely covered. Let it sit in the brine for 6-12 hours in the refrigerator, depending on the thickness of the fillets. For thinner fillets, you may want to brine for a shorter period.

Step 6: Dry the Salmon

After the brining process, remove the salmon from the brine and pat it dry with paper towels. Let the fish air-dry on a rack in the refrigerator for 1-2 hours. This helps form a pellicle, which is a sticky layer on the surface of the fish that will attract the smoke during the smoking process.