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    Home » Recipes » Kitchen Basics

    Published: Apr 9, 2020 · Modified: Aug 16, 2022 by Jen Wooster

    How to Brine Salmon

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    Raw salmon on a cutting board with salt and black pepper.

    We have all had the unpleasant experience of weird white stuff oozing out of our salmon after baking or cooking it. Have you wondered if you can eat it? Does it mean the fish is bad? We can answer all your questions and help you banish it forever! By learning how to brine your fresh salmon in 10 minutes!

    roasted salmon filet with pineapple salsa on white plate

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • 📖Why This Recipe Works
    • How to Quick Brine Salmon
    • 👩🏻‍🍳 Expert Tip
    • How to Roast Salmon
    • 🌡️Storage and Food Safety
    • Sauce Recipes for Salmon
    • 💬Frequently Asked Questions
    • 📖 Recipe
    • ⭐Reviews

    You have probably heard of smoked salmon brine, where you use dry brine or wet brine to infuse flavor.

    But when doing a traditional cooked salmon, salmon brine is not as popular. But it should be!

    📖Why This Recipe Works

    There are two ways to remove the white film, a protein called albumin, first is to quick brine it and the other is to cook it low and slow.

    And while slow and low is fine, not all recipes follow that format. Soaking salmon in brine is a quick and easy way to stop the white stuff on salmon!

    For this recipe, you need kosher salt. Do not use table salt.

    How to Quick Brine Salmon

    Make a brine solution with 1 tablespoon of salt per 1 cup of water ratio. The water should be tepid.

    Stir to dissolve. Place the salmon fillets in a shallow baking dish and cover them with the brine solution. Allow the salmon to soak for 10 to 20 minutes.

    Some readers have reported that 20 minutes causes the fish to be too salty. You can always rinse off the salmon once you remove it from the brine.

    removing shite fat from salmon

    After brining the fish, remove the fillets from the water and pat them dry with paper towels. I like to lay the fish out for 15 minutes on a wire rack on a baking sheet. to ensure both the top and bottom are dry.

    If the fillets are wet when you begin cooking them they won't hold onto the seasoning or brown properly. This is especially important if you want the skin to crisp up.

    Also, be sure to check out our tutorial on how to brine chicken!

    👩🏻‍🍳 Expert Tip

    Try your roasted salmon with one of our favorite healthy sauce recipes. Many take less than 10 minutes!

    How to Roast Salmon

    Seasoned per your recipe, or just salt and pepper. Place on a rimmed baking tray in a 425 F degree oven for 6 to 8 minutes.

    The low and slow cooking option is less than 300 F degrees for 10 to 15 minutes, depending on the size and thickness.

    salmon on roasting pan

    These temperatures and times will result in medium rare salmon. You can roast longer for your desired doneness.

    Try this roasted salmon with pineapple salsa for a quick weeknight meal that feels fancy!

    🌡️Storage and Food Safety

    Raw salmon should be kept in its original packaging in the refrigerator for 1 or 2 days before cooking or freezing. After cooking, store salmon in an airtight container in the refrigerator for 3 to 4 days.

    Any frozen fish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage so it is recommended to thaw and cook your fish within 1 to 2 months.

    Sauce Recipes for Salmon

    • Cajun butter sauce in a white bowl on serving platter with a seafood boil.
      Cajun Garlic Butter Sauce
    • Garlic butter in a white bowl.
      Garlic Butter Sauce
    • peanut sauce in a serving dish on a cutting board
      Gluten-Free Peanut Sauce
    • compound butter sliced into rounds
      Herb and Garlic Compound Butter

    💬Frequently Asked Questions

    What is the white stuff on salmon?

    The white/ grey substance that often appears on salmon after it is cooked may look like fat‚ but it is actually a protein.  More specifically albumin. Not to be confused with albumen, which is what eggs whites are.

    Can I eat the white stuff on cooked salmon?

    Absolutely! It is just part of the fish's protein composition and is fine to eat.

    If you don’t like the way it looks you can wipe it off.  But remember you are also wiping off the seasoning.  We suggest you prevent it from forming in the first place.

    How do I prevent the white stuff from oozing out of cooked salmon?

    There are two schools of thought.  Soak in a brine solution or cook low and slow. The brine solution is the most effective for all salmon cooking methods.

    However, the longer you cook salmon the more white stuff you will get. Overcooking the fish will result in more albumin. By cooking your fish to medium-rare, 125F degrees, you will see less than a well-done piece of fish.

    Additionally, a heavy glaze or crust on the fish will cover up albumin so you can't see it, but it will still be there.

    Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    salmon in salt water brine

    Salmon Brine

    Brining salmon ensures a tender, moist fish after cooking. Brined salmon will also not ooze out any white stuff ensuring a beautfiul presentation.
    Servings: 4 servings
    Prep: 2 minutes mins
    Brining 10 minutes mins
    Total: 12 minutes mins
    5 from 21 votes
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    Equipment

    • Mixing bowl
    • Sheet pan

    Ingredients
      

    • 4 salmon filets
    • kosher salt
    • water
    Prevent your screen from going dark

    Instructions
     

    • Place salmon in a shallow dish or pan. Cover with water, adding 1 tablespoon of kosher salt for every cup of water. Place in refrigerator for at least 10 minutes.
      4 salmon filets, kosher salt, water
    • Remove salmon from the brine. Rinse and pat dry. Place salmon on rimmed baking sheet. Prepare salmon according to your recipe directions.
    Rate this Recipe

    Video

    Notes

    • You can leave the brine overnight but most people report a very salty flavor. Rinse it well before using. 

    Nutrition

    Calories: 161kcal | Protein: 22g | Fat: 7g
    Author: Jen Wooster
    Course:: Main Course
    Cuisine: American, Seafood
    Keyword Brine, Dinner, Fish, oven, roasted, Salmon
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. J A says

      September 08, 2021 at 9:52 pm

      It was way too salty.

      Reply
    2. Shawna says

      July 30, 2020 at 10:52 am

      Brined my salmon overnight and it was way too salty.

      Reply
      • Jen says

        August 02, 2020 at 12:26 pm

        Thank you for the feedback.

        Reply
      • MK says

        May 31, 2021 at 4:56 pm

        The authors state 10-20 minutes. More is not better.

        Reply
        • Mat McLelland says

          August 16, 2021 at 12:26 pm

          For an overnight brine you use less salt ratio.

          Reply
    3. Erika says

      April 09, 2020 at 12:41 pm

      5 stars
      I've never tried brining my salmon before, but I love this idea!

      Reply
    4. Jen says

      April 09, 2020 at 12:33 pm

      5 stars
      I'm excited to try this! I have salmon out in my deep freezer in the garage that I've been meaning to make. Thanks for the inspiration to pull it out and try it.

      Reply
    5. Ashley says

      April 09, 2020 at 12:08 pm

      5 stars
      Oh yum!! I love briney anything!!

      Reply
    6. Marc says

      April 09, 2020 at 11:25 am

      5 stars
      Great pro tip! There's nothing wrong with the white stuff, but it does look unappetizing, and besides, brining makes the salmon taste better!

      Reply
      • Mary Nina Yamaki says

        January 30, 2021 at 10:32 pm

        5 stars
        Growing up in Japan we ate a lot of fish including salmon and never had this white stuff oozing out of salmon till I start to living in the US. I leaned in Japan when salmons were caught they are thrown into freezing cold salt water on the ship immediately. I prefer to buy salmon in Japanese market in Los Ángeles because of this reason.

        Reply
        • Jen says

          January 31, 2021 at 9:03 am

          Oh wow that is so interesting. Thank you so much for sharing!

          Reply
    7. Denay DeGuzman says

      April 09, 2020 at 11:20 am

      5 stars
      What an excellent guide for brining salmon to get rid of the white stuff! Thank you so much for sharing this quick and easy technique.

      Reply

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    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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