The Fish Brine I Use Every Time

Serves as many as you’d like

Water
10% Diamond Crystal kosher salt

Add water and salt to a storage container large enough to hold the fish fillets. Stir to dissolve the salt then add the fish to the brine. Brine the fish for 30 minutes in the refrigerator. Then remove the fish from the brine and place on a paper towel on a cooling rack on a sheet pan and air dry in the fridge for 24 hours.

I don’t want the water to warm up the fish, so I add a portion of the water as ice. So for 2 servings of Atlantic salmon, add 400 g water and 50 grams kosher salt to a container. Stir to dissolve. Then add 100 g ice and stir until melted. Then add the fish.