Double-Glazed Salmon with Lemon and Thyme

Steps

1. 1

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

2. 2

   Dissolve 1/4 cup table salt and 1/4 cup sugar in 2 quarts cold water in a large container.

3. 3

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

   Start 15-minute timer
4. 4

   Remove salmon from brine and pat thoroughly dry with paper towels.

5. 5

   Meanwhile, combine lemon juice, 3 tablespoons water, 2 tablespoons sugar, soy sauce, and cornstarch in a small saucepan and stir until no lumps remain.

6. 6

   Add thyme sprigs and bring to a simmer over medium-high heat, stirring frequently.

7. 7

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

   Start 1-minute timer
8. 8

   Remove from heat and let the thyme sprigs steep in the glaze for 5 minutes.

   Start 5-minute timer
9. 9

   Discard the thyme sprigs and transfer 2 tablespoons of the glaze to a small bowl for the first application.

10. 10

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

11. 11

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

    Start 3-minute timer
12. 12

    Flip the fillets and reduce the heat to low.

13. 13

    Brush the tops of the fillets with the reserved 2 tablespoons of glaze.

14. 14

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

    Start 15-minute timer
15. 15

    Wash and dry the brush used for the first glazing.

16. 16

    Brush the remaining glaze from the saucepan on the top and sides of each fillet.

17. 17

    Sprinkle with minced parsley or chives, transfer to a platter or individual plates, and serve.