Get the Recipe: Perfectly Seared Salmon


  • 4 6 ounce salmon fillets with skin, 1-inch-thick
  • Salt, to taste
  • 4 tablespoons olive oil
  • 1 lemon, sliced

Quick Brine

  • 2 tablespoons Salt
  • 2 quarts water


  • Mix salt and water in a large bowl. Stir until salt is dissolved.
  • Submerge fish in the brine for 15 minutes.
  • Preheat oven to 475°F.
  • Remove fish from bowl and rinse under cold water; pat with paper towels until very dry.
  • 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.
  • 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.
  • Place skillet on the second shelf of the oven and roast fish until opaque in the center, about 4 minutes.
  • Serve with lemon and a side salad.