Salmon
Salt and Cook
Salt: 35min
- Salt water: 1 tablespoon kosher salt per cup of water
- Fill a bowl with enough salt water to cover all the salmon
- Let sit for for just 30 minutes, the salt will penetrate the salmon quickly
Cook: 8min
- Pat completely dry with paper towels before cooking
- Heat a cast iron pan with oil
- Once hot, cook skin side down until 125F internal temp, ~5 minutes
- Flip and cook flesh side down for ONLY 15 seconds
- Remove from heat and onto paper lined plate and rest ~2 minutes