The Fish Brine I Use Every Time

Last updated: September 24, 2026

I don't bother making fish unless I brine it first.

500 g / 500 ml water (about 2 cups + 2 tablespoons)
50 g Diamond Crystal kosher salt (about 6 tablespoons)

If we want to pretend for a second you've never brined fish...

Here's why you should:

A 10% brine does a surprising amount of work in about 30 minutes.

It helps keep the fish fresh. Salt has been used to preserve fish forever. This isn't a cure, and we're not making salt cod here, but the brine helps inhibit the surface bacteria that contribute to spoilage.

It improves the texture. The salt firms up the flesh and draws out some excess moisture.

It seasons the fish. Not just the outside—the fish itself gets seasoned.

And it cooks better. A drier piece of fish browns instead of steaming, and brining also helps control the white albumen that can seep out while fish cooks.

Here's how to do it:

Dissolve the salt in the water.

Submerge the fish completely and refrigerate for 10–30 minutes, depending on the thickness of the fillet. For most fillets, I go about 30 minutes.

Remove the fish from the brine and pat it dry.

Then place it uncovered in the refrigerator for at least a few hours, and ideally overnight.

That last step lets even more surface moisture evaporate, which means better browning when the fish hits the pan. That's it!

If you need more or less brine, just remember the ratio:

10 g salt for every 100 g water.

One note: the tablespoon measurement assumes Diamond Crystal kosher salt. If you're using another brand, weigh the salt instead.