Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad

Ingredients

• 4 skin-on salmon fillets (About 6 ounces each; thoroughly scaled)
• 2 tsp kosher salt (For curing the salmon)
• 2 English cucumbers (Thinly sliced; about 1½ pounds total)
• 3 tbsp rice vinegar (Unseasoned)
• 1 tbsp toasted sesame oil (For the cucumber dressing)
• 1 tsp granulated sugar (For the cucumber dressing)
• 1 clove garlic (Finely grated or minced)
• 1 tsp Korean red pepper flakes (gochugaru) (Or use red pepper flakes to taste)
• 1 tbsp toasted sesame seeds (For the salad)
• 1 scallion (Thinly sliced)
• steamed rice (Suggested for serving; amount not specified in the source)

Steps

1. 1

   Pat the salmon fillets thoroughly dry with paper towels. Check the skin for remaining scales and ask the fish counter to remove them if necessary; scales prevent the skin from becoming pleasantly crisp.

2. 2

   Arrange the salmon skin-side down on a wire rack set over a rimmed baking sheet. Sprinkle the kosher salt evenly over the flesh side. Refrigerate uncovered for at least 4 hours and up to 24 hours so the salt can draw moisture from the fish and season it deeply.

3. 3

   About 30 minutes before cooking, prepare the cucumber salad. In a bowl, whisk together the rice vinegar, toasted sesame oil, sugar, garlic and gochugaru until the sugar is mostly dissolved.

4. 4

   Add the sliced cucumbers, toasted sesame seeds and scallion to the dressing. Toss thoroughly and refrigerate until ready to serve so the cucumbers become cool and lightly seasoned.

5. 5

   Heat the oven broiler with an oven rack positioned about 6 inches from the element. Line a broiler-safe baking sheet with foil if desired, and set the salted salmon on the rack skin-side up. Pat the salmon dry again, especially on the skin, to remove any beads of moisture that would inhibit browning and crisping.

6. 6

   Broil the salmon until the skin is deeply browned and crisp, the flesh is opaque around the edges, and the thickest part reaches about 125°F for medium or 145°F for fully cooked, approximately 8 to 12 minutes depending on thickness. Watch closely near the end because the skin can burn quickly.

7. 7

   Let the salmon rest for a few minutes. Taste the cucumber salad and adjust its seasoning if needed.

8. 8

   Serve the broiled salmon with the cucumber-sesame salad and steamed rice.

Notes

The source says the salt needs at least four hours to work and may be used for up to 24 hours for improved flavor and texture. Patting the salmon dry before broiling is especially important because surface moisture prevents browning and crisping. Serve with steamed rice as suggested.

Nutrition per serving

• main
• seafood
• broiled
• high-protein
• gluten-free
• Japanese-inspired
• Korean-inspired
• make-ahead