Dry-Brined Salmon with a Simple Herb Salad

Ingredients

• 4 center-cut salmon fillets (about 6 ounces each)
• 1 tbsp kosher salt (Morton brand; use 1.5 tbsp if using Diamond Crystal)
• 1 tbsp white sugar
• 1 tsp lemon zest (finely grated)
• 2 cups mixed fresh herbs (such as parsley, cilantro, or mint; lightly packed)
• 2 tbsp extra-virgin olive oil (divided)
• 1 tbsp lemon juice

Steps

1. 1

   In a small bowl, combine the kosher salt, sugar, and lemon zest. Rub the mixture evenly over all sides of the salmon fillets.

2. 2

   Place the fillets on a wire rack set inside a rimmed baking sheet. Let the salmon brine at room temperature for 30 to 60 minutes. Do not exceed 60 minutes to avoid drying out the fish.

3. 3

   Rinse the fillets thoroughly under cold running water to remove the salt and sugar mixture. Pat each fillet completely dry with paper towels; this is crucial for achieving a good sear and preventing splatter.

4. 4

   To pan-sear: Heat 1 tablespoon of olive oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat until shimmering. Place the salmon in the pan (skin-side down if applicable) and cook until browned and the flesh easily releases from the pan, about 4 to 5 minutes.

5. 5

   Flip the fillets and continue to cook until the salmon reaches your desired doneness, about 2 to 3 minutes more for medium (internal temperature of 125°F).

6. 6

   While the salmon cooks, prepare the herb salad by tossing the mixed herbs with the remaining 1 tablespoon of olive oil and the lemon juice in a medium bowl.

7. 7

   Serve the warm salmon fillets topped with the herb salad.

Notes

Morton kosher salt is denser than Diamond Crystal; if using Diamond Crystal, increase the salt quantity by 50%. Thorough drying after rinsing is the secret to a professional sear. The fillets can also be grilled over medium-high heat for similar timing.

Nutrition per serving

• salmon
• seafood
• healthy
• low-carb
• pan-seared
• brined
• dinner
• main course