Categories: Fish

Ingredients

• • 1 (1 1 / 4-pound) skin-on salmon fillet, rinsed
• • 5 cups water plus more as needed
• • 1 / 3 cup kosher salt
• • 1 / 3 cup sugar
• Hoisin-Mustard Glaze:
• • 2 tablespoons hoisin sauce
• • 1 1 / 2 tablespoons Dijon mustard
• • 1 tablespoon lemon juice
• • 1 tablespoon unsalted butter, melted
• • 1 teaspoon Asian sesame oil or canola oil
• • Salt and fresh-ground black pepper, to taste

Directions

1. To brine salmon: Place salmon fillet in a nonreactive 2-inch-deep baking dish. Mix together 5 cups water, salt and sugar. Pour over the salmon, making sure the salmon is submerged adding more water if needed. Refrigerate 2 hours.

2. Preheat oven to 400 degrees. Remove the salmon from the water and rinse well under cold water; pat dry and place in a baking pan.

3. To make glaze: In a small bowl, combine all ingredients except salt and pepper. Set aside half the glaze mixture in a small saucepan. Brush the remaining glaze on the salmon. Season with salt and pepper.

4. Bake the salmon 15 to 20 minutes (depending on the thickness of the fillet) or until cooked through.

5. Meanwhile, heat the reserved glaze over medium heat. Remove salmon from the oven. Brush warm glaze on salmon before serving. Makes 4 servings.

6. Per serving: 349 calories, 37 percent calories from fat, 14 grams total fat, 4 grams saturated fat, 97 milligrams cholesterol, 21 grams carbohydrates, .2 gram total fiber, 19 grams total sugars, 20 grams net carbs, 32 grams protein, 446 milligrams sodium.

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