If you’re looking to incorporate more fish into your diet but are unsure of how to cook it perfectly, we’ve got the best tip for you!
Brining salmon prior to cooking basically guarantees that you will not dry it out – whether you bake it or grill it. You may associate brining with chicken or turkey but it actually works beautifully with salmon too, breaking down the tough membranes and resulting in tender, flaky fish every time.
Simply combine 1 cup of cold water with 1 tablespoon of salt for every 1/2 pound of fish. Pour the brining mixture over and refrigerate for at least an hour but up to overnight. Drain, pat dry and proceed with your recipe.
We’ve chosen a ginger-maple marinade that is absolutely delicious; how will you make your salmon?
- 4 cups cold water
- 4 tablespoons kosher salt
- 2 pounds salmon fillet, skin on
- 1/4 cup finely diced fresh ginger
- 1/4 cup rice vinegar
- 1/4 cup + 2 tablespoons maple syrup, divided
- 6 shallots, quartered lengthwise
- Chopped flat-leaf parsley
Combine the water and salt till salt is dissolved. Pour over salmon in a large dish or bowl, cover and refrigerate for at least an hour (or up to overnight).
Combine the ginger, rice vinegar and 1/4 cup of the maple syrup. Drain the salmon, pat dry and return to the dish you brined it in, along with the sliced shallots. Pour the marinade over, turn to coat and refrigerate for an hour or so.
Pre-heat the oven to 450 degrees; line a baking sheet with foil or parchment. Remove the fish from the marinade, pat dry and place – skin side down – on your baking sheet. Scatter the shallots around (discard the marinade). Brush with 1 tablespoon of the remaining maple syrup and season with salt and pepper. Bake for 10 minutes; remove from oven and brush with the remaining 1 tablespoon of maple syrup. Bake for another 10 minutes, remove from oven and sprinkle with chopped parsley prior to serving.