First of all let's start with the brine. Yes, the recipe begins with the fact that the fish is placed in brine. Of course, you can brine and not to cook, and go directly to cooking. But if you have an extra half hour, don't be lazy and prepare the brine as this will allow you to improve the dish. First, the fish after the brine will not dry. Thanks to the brine it will always be juicy, as it does not allow it retain moisture during baking. Secondly, due to brine the fish is well saturated with salt and will taste better. Third, when baking it will keep the protein in itself, it will not run out of fish white stains, as is often the case... so, if you do not wish the extra 30 minutes, make the brine. Mix 2 cups water, 2 tsp salt and 2 tsp sugar. Stir and heat in the microwave for 30 seconds, so the salt and sugar have dissolved. Completely COOL the brine.

Place salmon in a deep dish and pour the brine. It should completely cover the fish. Leave in the refrigerator at least half an hour, and you can leave and at night.

Half an hour passed. The oven heated to 200 degrees. Take out fish from the brine, dry with paper towels and place in a baking dish. Make the glaze: mix apricot jam (by the way, you can substitute plum jam), mustard with seeds, soy sauce, chopped garlic.

I used soy sauce "Kikkoman".

Thoroughly mix the frosting and generously spread the fish. Bake in the oven at 200 degrees for about 15-20 minutes. Time depends on thickness of pieces.