Maple Brined Coho Salmon and Soft Scrambled Eggs

Servings

Prep Time

24 hours

Cook Time

30 minutes

If you you’ve never had Coho salmon, you’ll love the flavor and texture of this beautiful piece of fish. For the best results, only cook this salmon to a medium temperature so you can really appreciate its flavor. While this is a classic protein for dinner, I love salmon for breakfast or brunch. The sweet and savory brine makes salmon perfect with soft scrambled eggs. You can also use this to brine the entire salmon side to prepare on your smoker or grill.

Author:

Sarah Kelly

Image of Maple Brined Coho Salmon and Soft Scrambled Eggs

Ingredients

1 SRF Alaskan Coho salmon fillet
½ cup kosher salt
½ cup brown sugar
¾ cup maple syrup (divided, reserve ¼ cup)
2 tablespoons soy sauce
1 tablespoon dried mustard powder
1 tablespoon dried ginger powder
Warm water, enough to cover fish
2 tablespoons clarified butter, beef tallow or vegetable oil
1 teaspoon salt to season fish
12 eggs, cracked and whisked well
Salt and pepper, for seasoning
Nice quality butter
Fresh chives, chopped

Directions

Mix the salt, sugar, soy, powders, syrup, and water together. Bring to a boil and simmer for 10 minutes. Cool to room temperature. Place salmon in a pan or baking dish large enough to fit the fillet. (If you don't have a container large enough, cut the salmon in half.) Pour cooled mixture over the salmon and submerge. Let brine in the fridge overnight. Take fish out of brine and cut into 6 filets. Lay out on paper towels on a cookie sheet to dry skin and meat. Season with a pinch of salt.
When it’s time for your meal get everything ready to go because both the eggs and the salmon will cook quickly!
Whisk the eggs and season with salt and pepper. Set aside.
Heat oven to 400°F.
Place remaining syrup in a small dish and grab a pastry brush.
Start with the salmon. Using a non-stick skillet or pan, cook salmon in 2 batches, 3 pieces at a time. Do not overcrowd the pan.
Place the pan on a burner set to high heat. Add a knob of clarified butter, tallow or oil. Let heat for about 30 seconds and turn the pan to medium. Add filets skin side down, wait 30 seconds and shake the pan so the filet becomes loose. Let cook 2 to 3 minutes to crisp skin, flip over and cook an additional 2 minutes.
Remove salmon from the pan, place on a sheet tray and repeat until all filets are cooked. Brush the cooked salmon with maple syrup.
For the scrambled eggs, work in 2 batches in a nonstick pan, wiping out the pan between batches: Place pan on medium heat, add about 2 tablespoons butter for each batch (about 6 eggs per batch). Melt the butter slightly. Add the eggs, keep moving with a rubber spatula until glossy. Pull from heat while they still look slightly wet.
Pop the salmon in the oven when you start the second batch of eggs and let finish for an additional 2 to 3 minutes. You want this salmon to be at a nice medium temperature. If you notice your filet is thin, back off the cooking process by 1 to 2 minutes.
Finish the second batch of eggs.
Make each plate. Place one piece of salmon on one side and the eggs on the other. Garnish the eggs with fresh chives. Serve immediately.