Dry brining salmon makes it more juicy and non-stick. It is also eliminates problems from over-cooking.
Salmon filets (6-8 oz/person)
Kosher salt
Pepper
Lemon
Extra virgin olive oil
Season salmon filets on skin and flesh sides with Kosher salt. Place on a paper towel lined plate and refrigerate, uncovered, for up to one day.
One half hour before you are ready to cook, take salmon out of refrigerator. Place on a foiled lined sheet pan. Wipe off any excess moisture. Then season with Kosher salt, freshly ground black pepper, lemon zest and extra virgin olive oil.
Pre-heat over to 425 F convection (450 F) and if you have a second oven, pre-heat the broiler.
Measure the thickness of the salmon. Fish cooks for 10 minutes/inch. Calculate how long you will be cooking and then subtract 5 minutes. Cook a few minutes less if you want the fish to be a bit rare.
When oven is ready, bake salmon for the requisite amount of time. Then remove from oven and place under broiler for the remaining 5 minutes (if you only have one oven, pre-heat broiler before this step).
Sprinkle with lemon juice and serve.
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