How to Make Salt-Brined Salmon

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I decided to call this recipe "Salt-Brined Salmon" because when I asked my friends, "hey, do you want to try some fermented salmon" their nose would get all wrinkly and they'd look at me like I was crazy. (Clearly, they don't understand or appreciate delicacies like muktuk...). 

But that's what this recipe is. Fermented Salmon. But don't let that scare you away. This recipe is absolutely AMAZING. Everyone who tried it said something along the lines "wow, that is REALLY good. You were right." Yes. Yes, I was. 

The way the salmon brakes down under the fermentation process makes it so that it simply melts in your mouth

I've made this recipe a few times now and have perfected it to my tastebuds. Feel free to experiment a little with how you like the ingredients cut, as well as play with the spices. 

The inspiration for this recipe can be found in my favorite book on fermentation, The Complete Idiot's Guide to Fermenting Foods by Wardee Harmon blogger at GNOWFGLINS. The recipe has been changed from her version in the book, but credit is due for the inspiration. 

We love to serve the salmon on salad, crackers, sandwiches, with rice or just eat it plain. We even eat the lemon and onions! (Though I wouldn't suggest eating a lot of the raw onion at first as it can be intense on your digestive system!)

Simply Delicious Salt-Brined Salmon


  • 1.5 lbs raw Sockeye Salmon cut into ¼ in. pieces (find at Tropical Traditions or
  • 2 tbs Celtic sea salt (where to find)
  • 4 tbs fresh dill 
  • 2 Tbs raw honey (where to find)
  • 2 small lemons, thinly sliced
  • 2 small fresh eating onions, halfed and thinly sliced
  • 1.5 tsp mustard seeds
  • ½ tsp black pepper
  • 2 bay leaves


Directions: Pour salt into mason jar. Add just enough hot water to cover salt. Shake well until completely dissolved. If water is very hot, add a little water to cool until it is warm. Next, add honey and stir to dissolve. In your mixing bowl, place salmon, onions, lemon, and spices. Stir to mix well. Spoon salmon mixture into your mason jar. Add cold water to cover ingredients, leaving 1 inch head space. Cover jar with lid. Turn jar over several times to spread brine/honey mixture around thoroughly. Leave at room temperature for 1 day before transferring to your refrigerator. Enjoy! Keeps for at least 2 weeks in the fridge.

Wanting to learn more about FERMENTATION? 

Check out these books I use and love!

Wanting to have on hand a simple guide to all things fermented? This is THE book for your kitchen. The Complete Idiot's Guide to Fermenting Foods covers the basics of everything from simples cheeses, meats, vegetables, fruits, sourdough, simple beer, kombucha and much more. The recipes are very easy to follow, and most contain variations to give you room to play end experiment. I reference this book ALL the time for both information as well as recipes. I cannot recommend it highly enough. If you could only have one book on fermentation, this is the one I would suggest. 
This book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the Worldby Sandor Katz (author of Wild Fermentation) will take your grasp of fermentation to the next level and beyond. It is a veritable tome of fermentation knowledge. This is not the book to have if you are looking for recipes. It is however the book to have if you want to know a little more about all things fermentation. It contains history, lore, science, and a cultural overview as well as tips for making and selling ferments. I love this book. I use this book both as a reference for information and for kitchen inspiration.

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Homeis your go-to book for learning about beverage ferments. It covers everything from homemade ciders to beer, wine, kombucha, soda pop and much more. As the cover shows, it has absolutely gorgeous images that will inspire you! The recipes are laid out in a straightforward manner, and there are trouble-shooting sections that are very helpful when you have questions or when something doesn't go quite the way you thought it would in your fermentation kitchen.

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  1. Just checking to make sure, it is raw? This looks tasty.

    1. Yes. Thanks. I went back and clarified that in the ingredients list. Yes definitely raw. :)

  2. Never mind. I see that it says on the photo it is raw. Looks tasty... can it be done with frozen salmon or will that make the texture too mushy?

    1. Yes. I always do mine with previously frozen salmon. :)

  3. Are you able to source your fish locally? We just have zero source where I live. And online is so expensive. This looks fantastic though!

    1. We have friends who commercially salmon fish in Alaska. We get shares from them. Check it out here: Where are you located?

  4. I can't wait to try this. I love salmon and I love fermented foods! Thanks for sharing.

  5. Oh my goodness this is so on my list of things to try.

  6. Great post. Thanks for sharing on Wildcrafting Wednesdays! I hope you'll join us again and share more of your awesome posts.

  7. Your Salt Brined Salmon looks so interesting, I would love to try this recipe! Thanks so much for sharing with Full Plate Thursday and hope you are having a great week!
    Come Back Soon,
    Miz Helen

  8. Oh my! This looks delicious! I would have to figure out where I could locally find each of those items. I love salmon.

  9. did you remove the skin off the salmon?


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