Help Brining Salmon

[JimT]

I would like to try the appetizer style salmon that Chris posted in the "Cooking Section", here. The problem is, the recommended brine time is 90 minutes maximum. My timing requires the fish to be in the brine for about nine hours!

Is this a possibility if I cut down on the salt? If so, how much salt should I use? How about the other ingredients?

Thanks for any insight,

JimT

 

[Dave from Denver]

Just brine normal time and then let the fish dry uncovered in the fridge for the rest. You need to dry it anyway for pellicle formation.