Salmon is one of the most popular and nutritious fish available Rich in heart-healthy omega-3 fatty acids, high in protein, and low in saturated fat, it’s no wonder salmon is a regular on dinner tables across the country. But cooking salmon to tender, flaky perfection can be tricky. Luckily, there’s a simple technique to help ensure moist, delicious salmon fillets every time – brining.
What is Brining?
Brining is the process of soaking meat or fish in a saltwater solution before cooking. The salt in the brine seasons the food and helps it retain moisture during cooking by altering the structure of the proteins. This results in a juicier interior and seasoned throughout.
Brining works particularly well for lean proteins like salmon that can easily dry out during cooking. The salt in the brine allows the protein fibers to hold onto more moisture, preventing the fish from becoming tough and chewy.
Should You Brine Salmon?
The short answer? Absolutely!
Brining salmon before cooking is hands-down one of the best ways to guarantee flaky, moist and flavorful fish. The effects of brining are dramatic, taking salmon from potentially dry and bland to succulent and seasoned.
Here’s a quick rundown of the benefits of brining salmon
-
More moisture – Brining allows the salmon to retain more moisture during cooking, preventing it from drying out. This results in juicy, tender salmon fillets.
-
Seasoned throughout – The salt from the brine penetrates deep into the salmon, seasoning it throughout. No more bland pieces of fish!
-
Flakier texture – Brining actually changes the structure of the proteins, allowing the fibers to break apart more easily when cooked. This leads to the coveted flaky texture.
-
Firmer flesh – The brine slightly firms up the flesh, resulting in less albumin oozing out during cooking. This means fewer white protein deposits on the fish.
-
More tolerant to overcooking – Brined salmon is more forgiving if slightly overcooked, staying moist and tender for longer.
How to Brine Salmon
Brining salmon is simple and only takes about 15-30 minutes:
1. Make the brine – Mix 3 cups cold water with 5 tablespoons Diamond Crystal kosher salt. Stir to dissolve.
2. Submerge the salmon – Place salmon fillets in a container and cover with the brine. Let sit 15-30 minutes.
3. Pat salmon dry – Remove salmon from brine and pat dry with paper towels.
4. Cook as desired – Brined salmon can be cooked many ways – baked, grilled, pan seared, etc. Just add a touch of oil or seasoning and cook.
The ratio of 3 cups water to 5 tablespoons salt provides enough salinity to effectively brine the salmon without making it overly salty. Make sure the salmon is submerged and brine for at least 15 minutes for the salt to penetrate.
Brining vs Dry Brining
Another option besides wet brining is dry brining, where salt is simply sprinkled directly onto the fish which then rests for a period of time. However, wet brining has some advantages:
- More even seasoning since the brine distributes salt throughout
- Ability to control saltiness more precisely by adjusting brine strength
- Salmon rehydrates a bit during wet brining, further ensuring moisture
Brine On!
So next time you’re cooking up a salmon dinner, take a few minutes to brine those fillets first. It’s a simple step that pays off in tender, juicy, seasoned fish. No special equipment needed – just water, salt, time.
While brining does add minimal effort, the dramatic improvements to texture and flavor make it absolutely worth it. No more dry, bland salmon! For the best results, brining should be part of your regular salmon prep.
Brined salmon also holds up well to a variety of cooking methods. Bake, grill, broil, poach, or pan sear – it will turn out moist and tender every time.
So do your tastebuds a favor and make brining your go-to for flawless salmon. Just a short soak in saltwater is all it takes for your next delicious salmon dinner!
How to brine salmon
To make a brine solution, use a cup of salt for every gallon of water. Note, though, that differences in grain size may require an adjustment — use a bit more if your salt is coarse, less if it is fine (more on this below).
From there, youll lay your salmon fillets in a shallow container (a 9-inch-by-13-inch baking dish works well) and pour the solution over them, submerging them fully. Then, cover the dish with aluminum foil or plastic wrap. Refrigerate for eight to 10 hours to allow the fish to fully soak up the brine.
Wet brining with salt and herbs is an excellent way to prepare salmon for plank-roasting.
If youre dry brining, just rub your salt and any other ingredients on the surface of the fish and refrigerate for six to eight hours. The moisture inside the salmon will draw the salt inside the fillet.
Once your salmon is ready, you can cook it any number of ways: , pan-fry it, or for extra flavor.
Brining is also an excellent way to prepare salmon for smoking. If you allow brined salmon to fully dry before smoking, it will develop whats called a pellicle — the thin layer of protein on the outside of the fillet thats necessary for the smoke to stick.
One of the most overlooked aspects of brining is also one of the most basic: What kind of salt you use can make a big difference in how salty your brine is and what your fish will taste like.
It boils down to the fact that salt grains come in many different shapes and sizes. Table salt, for example, is made of small grains that pack more densely together, while grains of kosher salt are much bigger. So, a cup of table salt will actually contain far more salt than a cup of kosher salt. Thats why its best to add another tablespoon or two per cup when using kosher salt for brining.
And most cooks do recommend using kosher salt for brining: Its very pure, and the larger grain sizes dissolve more easily in water. Sea salt and pink Himalayan salt, which also typically have larger grains, work well for brining too. Use lukewarm water to speed up the dissolving process.
This is Why You Need to Brine Your Fish
FAQ
Are you supposed to brine salmon?
Does salmon need to be brined before smoking: no, it does not NEED to be brined but we highly recommend it! Without brining the salmon will still turn out, but the flavor won’t be quite as intense, it may be more dry and there will be the white “albumin” that will form on top of the salmon.
What do you soak salmon in before cooking?
- Make a wet brine. For every pound of salmon, whisk together 2 cups cold water with 22 grams kosher salt (3 1/2 tablespoons Diamond Crystal or 2 tablespoons Morton) until the salt is dissolved.
- Brine for 45 minutes. Add the salmon to the brine and refrigerate for 45 minutes.
- Pat dry. …
- Grill.
How long should you salt salmon?
Although you’ll need a minimum of about 8 hours of salting to produce ideal results, salting the salmon even 30 to 45 minutes before cooking and carefully patting it dry with paper towels will improve it.
Is it better to brine salmon wet or dry?
By dry brining, you are pulling moisture from the fish and curing with the ingredients, effectively kick-starting the preservation process. In contrast, a wet brine soaks the fish in a seasoned salt solution to ensure that it retains moisture during the smoking process.