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Description
Fish can be dry-brined relatively quickly compared to chicken and other proteins, and the benefits are just as magical: The dry-brining process extends shelf life, aids in crisping the skin, prevents overcooking and firms up the flesh. To do it, heavily salt your fish for at least 15 minutes and up to 2 hours (any longer and the fish will cure), then rinse and pat it dry. You can cook it right away, or store it in the coolest part of your fridge, wrapped in paper towels and placed in a zip-top bag, preferably on ice, for up to 3 days.
Ingredients
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4(6- to 8-ounce) skin-on, center-cut salmon fillets Kosher salt 1pound mini seedless cucumbers (about 5 to 6) 1cup lightly packed fresh dill 1/2cup dried cranberries 1/4cup extra-virgin olive oil, plus more for the fish 1teaspoon finely grated lemon zest plus 1/4 cup freshly squeezed juice Crushed red pepper
Directions
Generously and evenly season the salmon on all sides with salt. Place on a plate or small sheet pan and refrigerate for at least 15 minutes and up to 2 hours. Use a rolling pin or heavy skillet to gently smash the cucumbers until they crack in some places. Cut crosswise into thick slices and transfer to a large bowl. Season with salt to taste. Roughly chop the dill. Add the dill, cranberries, olive oil, lemon zest and lemon juice to the cucumbers. Toss together until evenly combined. Taste and season with crushed red pepper and more salt as needed. Heat the oven to 425 degrees and line a sheet pan with parchment paper. Rinse the salmon under cool water to remove the salt. Thoroughly pat dry with paper towels and place on the sheet pan, skin side down. Lightly drizzle with oil and evenly rub all over. Lightly season with salt. Flip over and repeat, rubbing with oil and seasoning lightly with salt. Place in the oven and roast, skin side up, until the flesh looks opaque, feels firm and is easily pierced with a cake tester or skewer at the thickest part, 12 to 15 minutes. If you’d like crisp skin, remove salmon from oven and heat broiler to high. Remove and discard parchment, drizzle salmon skin with a little more oil and broil until the skin is crisp, puffed, and lightly charred in spots, 2 to 3 minutes.
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