Perfectly Seared Salmon

Serves 4   Active Time 15 min.   Total Time 25 min.



Quick Brine
2 tablespoons table salt
2 quarts water

4 (6 ounce) 1-inch-thick salmon fillets with skin
Coarse kosher salt
4 tablespoons olive oil
1 lemon, sliced
Side salad (optional)



  1. Mix salt and water in a large bowl. Stir until salt is dissolved.

  2. Submerge fish in the brine for 15 minutes.

  3. Preheat oven to 475°F.

  4. Remove fish from bowl and rinse under cold water; pat with paper towels until very dry.

  5. Place fish, skin side up, on a cutting board. With a sharp knife, create four vertical slashes in the skin (but not deep enough to cut through). Set aside.

  6. Heat 4 tablespoons olive oil in large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is crisp and brown, about 4 minutes.

  7. Place skillet on the second shelf of the oven and roast fish until opaque in the center, about 4 minutes.

  8. Serve with lemon and a side salad.


© 2016 Jon Ashton