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Ingredients
- Kosher salt and pepper
- 4 (6 to 8-ounce) skin-on salmon fillets
- Lemon wedges
Details
Servings 4
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
1. Dissolve 1/2 cup salt in 2 quarts water in large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.
2. Sprinkle bottom of 12-inch nonstick skillet evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fillets, skin side down, in skillet and sprinkle tops of fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat skillet over medium-high heat and cook fillets without moving them until fat begins to render, skin begins to brown, and bottom 1/4 inch of fillets turns opaque, 6 to 8 minutes.
3. Using tongs, flip fillets and continue to cook without moving them until centers are still translucent when checked with tip of paring knife and register 125 degrees, 6 to 8 minutes longer. Transfer fillets skin side down to serving platter and let rest for 5 minutes before serving with lemon wedges.
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