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Crispy Dry Brined Salmon
Ingredients
Method
- Sprinkle the kosher salt evenly over all sides of the salmon fillets.
- Place the fillets uncovered on a wire rack or plate and let sit for 15–30 minutes (refrigerate if longer than 30 min).
- Pat the fillets very thoroughly dry with paper towels. This is critical for crispiness.
- Season with black pepper. Do not add any additional salt, the dry brine has already seasoned the fish perfectly.
- Preheat a cast-iron or heavy skillet over medium-high heat for 3–5 minutes until the pan is properly hot (a drop of water should dance across the surface).
- Add the oil and swirl to coat.
- Place the salmon skin-side down and cook undisturbed for 4–5 minutes until the skin is golden and crispy.
- Flip and cook 2–3 minutes more until cooked through (internal temperature 125–145°F / 52–63°C depending on preference).
Notes
This precise dry brining method works with almost any skin-on fish. Simply use the same salt ratio (½ teaspoon kosher salt per 6–8 oz fillet) and follow the exact same steps.
Perfect for trout, Arctic char, halibut, cod, sea bass, black cod, or snapper. Because the fish has been dry brined, do not salt it again during or after cooking.
