Photo: Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Courtesy of the New York Times
Serves: 4
Prep Time: 5 min
Cook Time: 15 min
Ingredients
4 (5- to 7-ounce) skin-on salmon fillets
Salt
Whatever oil you cook with
Exxtra-virgin olive oil and lemon wedges, for serving
Direction
Step 1: Line a plate or tray with a double layer of paper towels or a clean kitchen towel. Season each fillet all over with ½ to 1 teaspoon Diamond Crystal kosher salt (about ¼ to ½ teaspoon table salt, or ⅓ to ⅔ teaspoon Morton kosher salt). Set the fillets on the plate skin side up.
Step 2: Refrigerate, uncovered or loosely covered with foil, for at least 8 hours and up to 2 days. The fish will feel dry; pat off any moisture before cooking.
Step 3: To pan-sear: Rub each fillet with a thin film of oil. Heat a large skillet over medium-low for 2 minutes. Add the fillets skin side down, pressing on them for the first few minutes so the skin stays flat against the pan.
Step 4: Keep cooking, nudging the fillets around and checking the skin, until it’s brown and crisp, 4 to 5 minutes total (if a fillet sticks, give it 15 to 30 seconds more). Flip and cook to your liking: 100 to 105 degrees for medium-rare, 130 to 135 for well done. Rest 5 minutes skin side up, then serve with olive oil and lemon.
Step 5: To broil instead: Set a rack about 6 inches below the broiler and heat it to high. Rub the fillets with a little oil and place skin side up on a rimmed baking sheet. Broil until the skin is brown, crisp and charred in spots, 4 to 5 minutes for medium-rare (for more done, move the rack to 8 inches and broil 7 to 8 minutes). Rest 5 minutes and serve with olive oil and lemon.
Notes
Dry-brining gives firmer, juicier fish, no white albumin, nonstick fillets, crisp skin and less oil spatter.
Works with any salmon; most dramatic with leaner coho or sockeye.
Even 30 to 45 minutes of salting (then patting dry) helps.
Before you start
Salt the fillets at least 8 hours (up to 2 days) before cooking.
