Double-Glazed Salmon with Maple and Liquid Smoke

Steps

1. 1

   Adjust oven rack to middle position and heat oven to 300 °F (150 °C).

2. 2

   Dissolve salt and sugar in 2 quarts cold water in large container.

3. 3

   Submerge salmon fillets in brine and let stand at room temperature for 15 minutes.

   Start 15-minute timer
4. 4

   Remove fillets from brine and pat dry with paper towels.

5. 5

   Meanwhile, combine vinegar, maple syrup, soy sauce, cornstarch, and liquid smoke in small saucepan and stir until no lumps remain.

6. 6

   Bring to simmer over medium-high heat, stirring frequently.

7. 7

   Continue to cook, stirring frequently, until thickened, about 1 minute longer.

   Start 1-minute timer
8. 8

   Remove from heat and transfer 2 tablespoons glaze to small bowl.

9. 9

   Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking.

10. 10

    Place fillets, flesh side down, in skillet and cook until flesh side is well browned, 2 to 3 minutes.

    Start 3-minute timer
11. 11

    Flip fillets and reduce heat to low.

12. 12

    Brush tops of fillets with reserved 2 tablespoons glaze.

13. 13

    Transfer skillet to oven and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Wash and dry brush.

    Start 15-minute timer
14. 14

    Brush remaining glaze on top and sides of each fillet and sprinkle with parsley.

15. 15

    Transfer to platter or individual plates and serve.