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Crispy Seared Salmon Tuesday, January 04, 2022, 03:59 PM

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Updates

• (2022-05-07) Added dry-brine step

Preface

First of all, this is distinct from Seared Salmon as this does everything on the hot "griddle". And assumes there is no skin on the salmon

This makes delicious, salmon with a crispy flesh. It may not be for everyone but we really like it.

The ingredients are inspired by Spiced Salmon Kebabs [Bon Appétit via Epicurious] and the method has been made (1) a (2) few (3) different (4) times (5), but we've been doing it a lot more now.

Ingredients

• 2+ tbsp finely chopped fresh oregano (~10 grams just the leaves)
• 2 tbsp olive oil
• 2 tsp sesame seeds (black or regular)
• 1 1/2 tsp cumin
• 1 tsp kosher salt (plus more for dry-brining)
  • Diamond brand preferred. If using Morton's reduce by 1/2 or so.
• 1/4 tsp crushed red pepper, optional
• 1.5 - 2.5 lbs salmon. Preferably without skin

Equipment

• Very (!!!) hot griddle. Preferably outdoors. I use a Baking Steel on a gas grill

Directions

1. Dry-Brine the salmon. (Optional). Slide salmon into 1.5 to 2 in slices. Lightly sprinkle kosher salt from about 8" above the salmon. Do both sides. Let sit in fridge for 45-90 min (or more but Serious Eats says it can get a cured texture). This step is optional but the flavor and texture is better.

2. Combine all ingredients except the salmon in a large bowl. Set aside

3. Combine salmon and spices in a large bowl. Really coat all of the salmon

4. Let rest while griddle heats up. You want it super hot. I measured ours at ~600°F.

5. Cook the salmon. Lay out all of the pieces on the griddle. Be careful as once the salmon touches the griddle, it will stick for a bit. Cook for 1-3 minutes depending on thickness

6. Flip the salmon and cook for an additional 1-3 minutes. Use a "fish flipper" to really get under the fish. If the pieces are particularly large, you can also cook the sides for a minute or two. A good judge is whether they are big enough to stand up on their own.