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FOR YOUR TABLE
Salmon Brine

Recipe courtesy of Bryan Fordham
© M. STUDIO / STOCK.ADOBE.COM

Salmon Brine


  • 45 mL (3 Tbsp) coarse kosher salt
  • 125 mL (1/2 cup) brown sugar
  • 45 mL (3 Tbsp) fresh dill, finely chopped
  • 125 to 250 mL (1/2 to 1 cup) apple juice
  • 1 kg (2.2 lbs) Kirkland Signature Atlantic salmon

Mix the salt, sugar and dill together. Add the apple juice to make a wet paste. Add more apple juice, if desired, to sweeten the brine. Rub the paste on both sides of the salmon. Place the salmon on a plastic wrap–lined tray, cover with plastic wrap and refrigerate to cure for up to 24 hours.

Thoroughly wash the brine off, then dry the salmon with paper towels before smoking. Smoke the salmon according to your favourite recipe, usually for up to 4 hours depending on your smoking method. Makes 12 appetizer servings.