Ingredients:

  • 1/2 cup coarse sea salt (120g)
  • 2 cups granulated sugar (400g), preferably light brown for extra flavour
  • 2 cups water (480ml)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 small bunch fresh dill (50g), plus extra for garnish
  • Zest of 1 lemon
  • 4 salmon fillets (about 6 oz/170g each)
  • Freshly ground black pepper, to taste

Instructions:

  1. In a medium saucepan, combine the sea salt, sugar, and water. Heat over medium heat until the salt and sugar are completely dissolved. Remove from heat and add the bay leaves, peppercorns, coriander seeds, mustard seeds, dill, and lemon zest.
  2. Place the salmon fillets in a deep dish or plastic container. Pour the brine solution over the salmon, ensuring it is completely covered. Cover the container and refrigerate for at least 2 hours or up to 4 hours.
  3. Preheat your oven to 375°F (190°C) 10 minutes before the end of the brining time.
  4. Remove the salmon from the brine and rinse it under cold water. Pat the fillets dry with paper towels. Season with freshly ground black pepper.
  5. Place the salmon fillets on a lined baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook.
  6. Garnish with fresh dill and serve immediately.