Jaw-dropping centerpiece dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of seafood great.
Ingredients
- 8 cups cold water
- 1/4 cup fine sea salt (such as la baleine)
- 1/4 cup granulated sugar
- 1 (2-pound) skin-on wild salmon side
- 2 tablespoons dijon mustard
- 2 tablespoons light brown sugar
Instruction
- Combine 8 cups water, salt, and granulated sugar in a deep roasting pan large enough to fit fish; stir to dissolve salt and sugar. Add fish, and let stand at room temperature 1 hour. Remove fish from brine; rinse under cold running water, and pat dry. Place salmon, skin side down, on a parchment paper–lined baking sheet, and chill, uncovered, at least 1 hour and up to 3 hours.
- Preheat oven to 450°F with oven rack in top third of oven. Stir together mustard and brown sugar in a small bowl. Brush glaze over flesh side of fish. Roast in preheated oven on top rack until fish is opaque around edges, about 8 minutes. Turn broiler to high, and broil until fish is cooked through and glaze is bubbly and browned, about 8 minutes. Let stand 5 minutes.
