Based loosely on a recipe from Cook’s Illustrated, because, really, I wouldn’t have thought to brine my salmon. It makes such a difference!
Pre-heat oven to 325F. Line a medium-sized pan with foil. Brush lightly with olive oil.
Mix in a large jug:
2 quarts water
5 Tbsp salt
Add and brine 15 minutes:
3 – 4 salmon filets, evenly cut (use individual serving sized pieces, I prefer with skin off, though skin-on works, too)
Pat the salmon dry and set, spaced 1 – 2” apart on prepared pan.
Mix together (use a pastry cutter or fingers)
1 ½ Tbsp butter
1 egg yolk
¾ cup gluten-free breadcrumbs
¼ - ½ tsp ground coriander
¼ - ½ tsp garlic powder
Pinch of salt
¼ - ½ tsp pepper (just an estimate, season generously)
In a second bowl, mix together:
1 Tbsp Dijon mustard
1 ½ Tbsp mayonnaise
¼ cup fresh basil, sliced/chopped
Spread the basil mixture evenly over the salmon filets. Spread/sprinkle the breadcrumb mixture over top of the basil mixture.