Brine your salmon in 10 minutes with just salt and water to prevent that weird white stuff from oozing out during cooking. This is a must do step before making any salmon recipe!
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You may know how to make a smoked salmon brine, where you use dry brine or wet brine to infuse flavor. And you probably know how to brine chicken and that you always brine a turkey.
But less well known is a salmon brine. It takes just 10 minutes and is the best way to prevent the white film, a protein called albumin, that appears on the surface while cooking salmon.
You can also reduce the white stuff by cooking low and slow, but not all recipes call for that. Or try a heavy glaze, it will still be there just less noticeable. Or you can simply brine it!
📖Expert Tip
For this recipe, you need kosher salt. Do not use table salt.
How to Brine Salmon
- Make a brine solution with 1 tablespoon of salt per 1 cup of water. The water should be cool or 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.
- 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.
How to Cook Brined Salmon
You can cook brined salmon according to your favorite recipe. Or make a simple roast salmon.
- Option 1: Sprinkle with salt and pepper. Place on a rimmed baking tray in a 425 F degree oven for 6 to 8 minutes.
- Option 2: The low and slow cooking option is less than 300 F degrees for 10 to 15 minutes, depending on the size and thickness.
These temperatures and times will result in medium rare salmon. You can roast longer for your desired doneness. Serve with a simple garlic butter sauce.
My Favorite Salmon Recipes
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📖 Recipe Card
Salmon Brine
Ingredients
- 4 salmon filets
- kosher salt
- water
Instructions
- Place salmon in a shallow dish or pan. Cover with water, adding ½ to 1 tablespoon of kosher salt for every cup of water. Place in refrigerator for at least 10 minutes, but no more than 30. If you leave it longer, use less salt.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.
Video
Notes
- You can leave the brine overnight but most people report a very salty flavor so I max at out 30 minutes. If you leave it longer, rinse it well before using.
Equipment
Nutrition
Common Recipe Questions
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.
Absolutely! It is just part of the fish's protein composition and is fine to eat.
No, when making sushi or crudo, there is no need to brine the salmon.
Raw salmon should be kept in its original packaging in the refrigerator for 1 or 2 days before cooking or freezing.
J A says
It was way too salty.
Shawna says
Brined my salmon overnight and it was way too salty.
Jen says
Thank you for the feedback.
MK says
The authors state 10-20 minutes. More is not better.
Mat McLelland says
For an overnight brine you use less salt ratio.
Erika says
I've never tried brining my salmon before, but I love this idea!
Jen says
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.
Ashley says
Oh yum!! I love briney anything!!
Marc says
Great pro tip! There's nothing wrong with the white stuff, but it does look unappetizing, and besides, brining makes the salmon taste better!
Mary Nina Yamaki says
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.
Jen says
Oh wow that is so interesting. Thank you so much for sharing!
Denay DeGuzman says
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.