Brining both creates more moist less dried out food esp when baking since water follows where salt goes. plus brining salmon also helps prevent that white unsightly film from forming.
For 170g of salmon: 7 cups water, 4 tbsp salt, 15 min
For meat: 8 cups water, 4 tbsp salt. Brine for 15-30 min for small cuts of meat.
Brining especially for longer times will infuse salt in your food so you may not need much/any extra salt later, to preference
Brining makes the food salty so no need to add salt after. After brining the salmon grill or bake it and pair with my creamy basil avocado spread for a phenomenal salmon burger with creamy basil sauce or pair with my harissa guacamole.
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