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Crispy Seared Salmon

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Updates

• (2022-05-07^[@rev]) Added dry-brine step

Preface

First of all, this is distinct from Seared Salmon^[@rev] 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]^[@rev] and the method has been made (1)^[@rev] a (2)^[@rev] few (3)^[@rev] different (4)^[@rev] times (5)^[@rev], 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 at least 1-3 hours. 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 2-3 minutes

6. Flip the salmon and cook for an additional 2-3 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.