Some say you shouldn’t marinate salmon longer than an hour, but I like it best after a full workday’s soak, ensuring the insides are as flavorful as the outsides. Just before heading out for the day, soak the salmon in a snug dish or zip lock bag so that it’s immersed in the salt bath. Something worth noting: The yield on this recipe is a bit broad and maybe unconventional. When serving meat or fish on its own at a meal (and not incorporated), we tend to serve smaller portions. This allows us to buy high-quality meat. A friend once told me, eat meat only if you can afford it. I took her advice. We can afford it in small portions a couple times a week.