My favorite, quick way to prepare salmon begins with a brine, and then pan-roasting, to achieve perfect salmon every time. If you are short on time, you may eliminate the brining step.
I am captivated by the effects of brining on protein-rich foods. The salt in the brine solution causes the proteins in the meat to unwind a bit, or denature, trapping extra water and flavors from the brine. The result — juicy, succulent, flavorful fish. And, SO easy!
Pan-Seared Oven Roasted Salmon
This is my primary go-to way to prepare salmon as it is always delicious, moist and flavorful, with a crispy outside and tender, flaky inside.
- 3 tablespoons Kosher salt
- 1/4 cup brown sugar
One 1 – 11⁄4 pound salmon fillet, skinned, or
- salmon steaks skin and bones removed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- salt and pepper to taste
Lemon Ginger Butter (see recipe in separat blog article)
Dissolve salt and sugar in 1/2 cup hot water, then add 1-1/2 cups cold water. Pour into large resealable plastic bag or shallow dish. Divide fillet into 4 serving portions if necessary. Place fish fillets in brine, seal. Refrigerate for 1/2 hour. Remove fish from brine, pat dry. Allow salmon to come to room temperature, about 15 minutes. Preheat oven and baking sheet to 425°F.
Heat butter and olive oil in large heavy skillet over high heat. Place fillets in heated pan, cook 2 minutes on each side, until golden brown. Remove to heated baking sheet; season with salt and pepper to taste. Place in preheated oven; cook 5 to 10 minutes, until internal temperature of salmon reaches 135°F. Remove from oven, tent with foil. Let stand 2 to 4 minutes, until internal temperature reaches 145°F. Serve immediately, topped with 1 to 2 teaspoons Lemon Ginger Butter per serving.