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Crispy Wet Brined Salmon (15-Minute Method)
Ingredients
Method
- Make the brine: Dissolve the kosher salt and sugar in the cold water in a large bowl or container.
- Submerge the salmon fillets in the brine and let sit for 15 to 30 minutes at room temperature (refrigerate if longer than 30 min).
- Remove the fillets, rinse briefly under cold water, then pat very thoroughly dry with paper towels. This is critical for crispiness.
- Season with black pepper. Do not add any additional salt. The wet brine has already seasoned the fish perfectly.
- Preheat a cast-iron or heavy skillet over medium-high heat for 3 to 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 to 5 minutes until the skin is golden and crispy.
- Flip and cook 2 to 5 minutes more until cooked through (internal temperature 125 to 145°F / 52 to 63°C depending on preference).
Notes
This precise wet brining method works with almost any skin-on fish. Simply use the same brine ratio and follow the exact same steps. Perfect for trout, Arctic char, halibut, cod, sea bass, black cod, or snapper. Because the fish has been wet brined, do not salt it again during or after cooking.
Flavour variations (stir into the brine):
- Citrus-Garlic: Add the zest of 1 lemon and 2 minced garlic cloves.
- Maple: Replace the sugar with 2 tablespoons pure maple syrup for a subtle sweetness and caramelised notes.
