From Molly Wizenberg's book A Homemade Life. I have tweaked it quite a bit, including the cooking method.
Preheat oven to 350 degrees. While that's going on, brine your salmon in a glass or ceramic baking dish (I have a nice big Pyrex one) with two tablespoons of salt to one quart of water. I just mix it right in the dish and then slide the salmon in, skin side up. Let sit for 15 minutes. Since it's such a short brining time you don't need to refrigerate it. When the 15 minutes are up, dump out the brine, pat the fish dry with paper towels, and flip it over so that it's skin side down. (Pat that side dry, too.) Brush it with the oil of your choice (anything except olive oiand then with some of the cider syrup or concentrate. Bake for 15 minutes or so—it may need a bit longer. I don't like rare salmon! If you'd like more of a glazed top, you can broil it for a couple of minutes, but be sure you keep track of the time. Use your trusty instant-read digital thermometer to test the thickest part of the fish; I would recommend 130 degrees, but if you like your salmon on the rarer side you could go with 125 degrees. It will continue to cook some after you take it out.