All you need to do is make a simple saltwater brine and plan to prepare your fish about 30 minutes before you want to cook.

Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer.

Researchers at the University of British Columbia have found evidence suggesting high levels of road salt in B.C. streams can ...

and cities and other large users of salt could switch to brine to mitigate harms to environments where salmon spawn. Several B.C. cities already use brine solutions instead of granular salt to ...

Erin didn’t share how long she let her salmon soak, but chef Jason Brown told Bon Appetit 20 minutes should do for a wet brine. Of course, you’re not limited to just fish and chicken ― if ...

To make the salmon, sprinkle the semolina and paprika ... and pepper – go easy on the salt as the lemons are preserved in brine. Process until combined. When ready to serve, boil the samphire ...