First, brine the salmon. Combine the water, salt, and sugar in a large, high-sided roasting pan that’s large enough to submerge the fish. Stir until the sugar & salt until completely dissolved, then add the salmon. Let stand at room temperature for 1 hour. Remove the salmon from the brine, rinse well under cold running water, then pat dry. Place the salmon skin-side down on a baking sheet line with parchment paper, and chill in the fridge for 1 – 3 hours. It takes some time, and a little patience, but it’s well worth the wait.
Meanwhile, prepare the Citrus Dill Sauce. In a medium bowl, combine yoghurt, dijon, garlic, dill, zest, and lemon juice, and season with sea salt and pepper to taste. Mix well and chill in the fridge until time to serve.
Preheat an oven to 475 degrees F
In a small saucepan gently heat the butter and maple syrup together until melted. Brush the salmon all over with the buttery maple mixture, coating every nook & cranny, then coat in the tarragon. Place 4 or 5 slices of orange on top of the salmon, then crack over a few hits of black pepper. Roast for 10 – 12 minutes, or until golden on the outside, and medium pink on the inside. Let rest for a few minutes before serving with your Citrus Dill Sauce, and all of your favourite Holiday sides. Delicious!