Want restaurant-quality crispy skin and perfectly juicy flesh every time you cook fish? This dry brined salmon recipe is the fastest, most reliable method to transform any skin-on fillet into a show-stopping dish in under 15 minutes of active cooking.
Dry brining is a simple technique that requires nothing more than salt and a little patience , yet the results are dramatic. Whether you’re a weeknight cook or a weekend gourmet, mastering dry brining fish will become your new secret weapon. We especially recommend using our premium Sustainable Blue salmon. Responsibly farmed in Canada for its exceptional flavour and texture.
Best fish for dry brining
This high-heat dry brining method works exceptionally well with almost any skin-on fish fillet. The technique draws out surface moisture, firms up the proteins, and creates the perfect canvas for a golden, crispy crust without sticking to the pan.
The following fish shine with this method:
- Salmon
- Trout
- Arctic Char
- Black Cod (Sablefish)
- Sea Bass / Branzino
- Snapper
Cook with care at medium-high heat:
- Halibut — lean and delicate; a screaming-hot pan will dry it out fast. Aim for medium-high heat and pull it early.
- Cod — another lean white fish that benefits from slightly lower heat and a shorter cook time than salmon.
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
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Let us know how it was!Why dry brining fish works
Dry brining is one of the simplesDry brining is one of the simplest yet most effective ways to elevate any fish. By sprinkling kosher salt on the fillets and letting them sit uncovered for 15–30 minutes, you achieve three key benefits:
- Firmer texture – Salt draws out moisture and tightens the proteins, so the fish holds together beautifully during high-heat cooking.
- Superior crust – Removing surface moisture allows the skin to sear and crisp instead of steaming.
- Deep seasoning – The salt penetrates evenly, flavouring the entire fillet.
Important note: Because the fish has already been dry brined, do not add any additional salt during or after cooking. The seasoning is already perfect — extra salt will make it too salty.
Pro tips for the crispiest dry brined fish
- Pat the fillets very thoroughly with paper towels after brining — this is the single most important step for crispiness.
- Use a cast-iron or heavy stainless-steel skillet for the best heat retention.
- Preheat the pan properly (see recipe instructions) — do not blast a cold pan.
- Enable Cook Mode in WP Recipe Maker Pro so your readers get on-screen timers and a “prevent sleep” feature while they cook.
How to serve your dry brined fish
This versatile recipe pairs beautifully with almost anything. Try:
- A simple squeeze of lemon and fresh herbs
- Garlic butter asparagus
- Coconut rice or quinoa salad
- Creamy dill sauce or chimichurri
Leftovers reheat surprisingly well. Store in an airtight container in the fridge for up to 2 days and re-crisp the skin in a hot pan for 2 minutes.
Easy sides to prepare while your salmon is brining
Brining is a great way to add flavour and seasoning while preparing the rest of the meal. Here are some quick and delicious vegetable sides that can be prepped and cooked in the 15 to 30 minutes while the salmon is brining:
- Roast asparagus spears with olive oil and garlic (ready in 10 minutes in the oven)
- Sauté fresh spinach or kale with garlic (5 minutes on the stove)
- Quick quinoa or coconut rice (cooks in 15 minutes)
- Roasted broccoli or broccolini (8 to 10 minutes)
- No-cook cucumber salad with dill and lemon (mix while the salmon brines)
- Roasted cherry tomatoes with fresh herbs (10 minutes in the oven)
Frequently Asked Questions
Can I use this exact dry brining method with other fish? Yes! The salmon recipe below is the perfect template. Use the same salt ratio (½ teaspoon kosher salt per 6–8 oz fillet) and follow the same steps for any of the fish listed above.
Can I dry brine longer than 30 minutes? Yes — up to 2 hours in the refrigerator is fine. Beyond that, the fish can become too firm.
Do I need to rinse the salt off? No. Simply pat very dry.
Ready to make the crispiest dry brined salmon of your life? Save or print the recipe card above and give it a try tonight. Once you master this technique, you’ll be able to dry brine any fish perfectly.
For the crispiest skin and best flavour, we highly recommend using our Sustainable Blue salmon. Raised sustainably in a closed-loop land-based system in Canada with no antibiotics or hormones, it delivers outstanding freshness and texture every time and is the perfect choice for this recipe. Shop Sustainable Blue Salmon.
