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Crispy Seared Salmon


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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.




  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 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.