Title: The Ultimate Secret to Perfectly Cooked Salmon Are you tired of lackluster salmon that is bland and lacks texture? Look no further! The secret to perfectly cooked salmon lies in the power of salt. Many home cooks often overlook the importance of salt when it comes to cooking fish, but a simple dry brine can make all the difference. Not only does it enhance the flavor of the fish, but it also gives it a firmer texture and crispy skin that rivals even the best restaurant dishes. But how exactly does it work? The salt draws out the moisture from the fish, which then dissolves the salt and forms a salty brine. This brine is then reabsorbed by the fish, resulting in a more flavorful and tender bite. Plus, the interaction between the salt and the fish's proteins helps to firm up the texture, giving you a perfect fillet every time. To dry brine your salmon, simply sprinkle a generous amount of salt on all sides of the fillet and let it sit in the fridge for at least an hour, or up to overnight. Rinse off the excess salt and pat dry before cooking. You can even add your own seasonings or herbs to the salt for a personalized touch. Whether you're grilling, baking, or pan-searing your salmon, the dry brine will guarantee a delicious result that will have everyone at the dinner table asking for seconds. So next time you're in the kitchen, don't forget the power of salt and the secret it holds for better salmon. Dry brining salmon with salt results in firmer, juicier flesh and crispy skin, according to Sam Sifton's article on NYT Food.
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