Glossary

Brine

A brine is a solution of salt dissolved in cold water, used briefly to season fish and help it hold moisture. For salmon the soak is kept short because fish is delicate; afterwards it is rinsed if needed and dried thoroughly. Because salt firms the proteins slightly, a brine can reduce the white protein that seeps out in the oven. A brine is different from a marinade, which is mainly about flavour rather than salt and moisture. See also: Albumin, Marinade, and the guide Seasoning and Marinades for Baked Salmon.