I am gonna cook a slab of salmon filet tonight. Was gonna mix up a batch of something like: dijon mustard, honey, tangerine citrus splash, corriander seeds, cayenne and what not. I plan on slathering it on then grill/roasting them at 275-300 direct for about 10 or 20 minutes a side...depending on how it goes. Looking for a slightly crusty outcome on the exterior.[p]Anyway, I have been wanting to try brining salmon....but not the hour long brine which is used a lot for smoking salmon. Was wondering if a short brine...say 20-30 minutes in some salt/sugar/spice water...then rinsing and drying before applying the slather....might give it a little edge?? Though I like the soft buttery flavor of salmon, the middle part always seems to be lacking the kick that salt and some spices might give it.[p]Any ideas?? I'll probably go up in 30 minutes and start something up for a test if I don't hear anything. Please respond even if it is too late! There are many more opportunities.