Eat: Last-minute dinner party? This glazed, roasted salmon dish is easy and delicious.
Right out of culinary school, I secured an internship on a Jacques Pepin TV series. I was a gofer and ended up not doing much cooking prep, but I was thrilled to be in Pepin’s presence and soaked up as much information as possible. Pepin was so kind and was always sharing great tricks, including this one for brining fish.
At the time, brining meats was just gaining popularity, but no one yet was brining fish. Pepin would place an egg, still in its shell, in a bowl of water and add salt until the egg floated, an indication that the brine has enough salt. Then he would add the fish. For a thin fish like trout, 30 minutes of brining is all that’s needed. Halibut, salmon and other thick fish need more time. Then roast the fish for 10 minutes for every inch of thickness.
The brown sugar and mustard rub in this recipe is so easy. It can be used on any fish, but it is especially good with salmon — and so easy, it’s perfect for last-minute company.
Mustard and Brown Sugar Roasted Salmon
Serves 4
INGREDIENTS
1quart water
1 egg
Kosher salt
1 pound of wild salmon, skin on 1 tablespoon coarse-ground Dijon mustard 1 tablespoon brown sugar
DIRECTIONS
Heat oven to 450 degrees. Line a rimmed sheet pan with parchment paper.
Make the brine: Pour water into a large bowl. Add a whole egg in its shell, then add salt, stirring to dissolve, until the egg becomes buoyant; it will probably take ¼ to ½ cup of salt. Remove the egg and reserve for another use. Put the salmon in the brine and let soak for 1 hour at room temperature. Remove from brine, rinse and pat dry, and transfer to the prepared sheet pan with the skin side down.
In a small bowl, mix the mustard and brown sugar. Rub or brush the mixture over the salmon and roast for 10 to 12 minutes, depending on thickness, or until the fish reaches your desired doneness.