Here’s a wonderful dish just perfect for Mother’s Day!

3 qt. water
1/4 c. kosher salt
2 T. white vinegar
8 whole black peppercorns
2 large fresh thyme sprigs
2 whole cloves
1 large bay leaf
1-1/2 tsp. coriander seeds
4 8 oz. 1 inch thick, skin-on salmon fillets

Combine all ingredients, except salmon, in a large pot. Bring to a boil over medium heat. Add salmon in one layer and remove pot from heat. Let salmon stand at room temperature in liquid 30-35 minutes. Liquid will cool and salmon will not overcook. Using a spatula, carefully remove fillets from liquid. Serve at room temperature with herb mayonnaise, hollandaise sauce or dill sauce.