Crispy Brined Salmon with blackberry relish

When cooking the salmon, be patient. To ensure a crispy sear, avoid moving the salmon once it’s placed in the pan, except to flip it once.

Makes: 4 servings; Total time: 40 minutes

FOR THE SALMON, WHISK:
22qt. water
½ cup kosher salt
11Tbsp. cracked black pepper
11tsp. minced lemon zest
44 salmon fillets, skin on (6–8 oz. each )
FOR THE RELISH, WHISK:
22Tbsp. each fresh lemon juice and tarragon vinegar
22tsp. honey
½ cup minced shallots
22cups fresh blackberries, halved
11Tbsp. minced fresh tarragon
22tsp. minced lemon zest
COMBINE:
11tsp. kosher salt
11tsp. cracked black pepper

For the salmon, whisk together water, ½ cup salt, 1 Tbsp. pepper, and 1 tsp. zest in a large glass bowl until salt dissolves. Add fillets, cover, and let stand 15 minutes.

For the relish, whisk together lemon juice, vinegar, and honey in a bowl; add shallots, and let stand 5 minutes. Add blackberries, tarragon, and 2 tsp. zest; toss to combine, then season with salt and pepper.

Combine remaining 1 tsp. salt and remaining 1 tsp. pepper; sprinkle half in bottom of a 12-inch nonstick skillet.

Transfer fillets to a paper-towellined plate and pat dry. Arrange fillets, skin sides down, in skillet; heat to medium-high and sprinkle remaining salt and pepper over top of fillets.

Cook fillets until fat begins to render and skin starts to brown, 6–7 minutes. Flip and cook fillets until flesh sides start to brown, 6–8 minutes more. Transfer fillets to a serving platter; top with relish.

Nutrition Information
Per serving: 345 cal; 12g total fat (2g sat); 105mg chol; 1186mg sodium; 15g carb; 5g fiber; 44g protein

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