Broiled Copper River King Salmon

This vibrant, red-fleshed Broiled Copper River King salmon is rich, succulent and melt-in your mouth delicious! A simple briny soak keeps the flesh firm, moist and beautiful. Serve with basmati rice pilaf, steamed asparagus and your favorite green salad.

4.74 from 23 votes

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 351kcal

Author: Pat Nyswonger

Ingredients

For the Brine:

Cold water
Kosher salt
Brown sugar

For the Salmon:

2 8-ounce salmon fillets, about 1-inch at the thickest part
1 tablespoon butter melted
1/2 fresh lemon
Salt and Pepper
Fresh dill for garnish
Lemon wedges

Instructions

Determine how much water you need to cover the fish, then mix salt, sugar and water in proportions of: 1 tablespoon kosher salt and 1 teaspoon sugar per cup of water. *See Notes
Place the salmon fillets in a dish in one layer and cover with the brine mixture. Allow it to sit for 10 minutes.
Removed the salmon fillets from the brine, rinse under cold water and pat them dry.
Place a cast iron griddle in the oven and preheat the broiler with the oven rack 4 to 6 inches from the heat. *See Notes
Let the griddle get hot before you cook the salmon.
Place the fillets, skin side down, on the hot cast iron griddle. Brush each fillet with melted butter and squeeze lemon juice over the tops then sprinkle with salt and pepper.
Broil 8 to 10 minutes or to the desired degree of doneness. Serve garnished with fresh dill sprigs and lemon wedges

Notes

Keep fresh salmon in the refrigerator in an air tight container or wrapping until ready to prepare. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.
Salt is difficult to dissolve in cold water; a quick method is to first remove one cup of the water measurement. Add the salt to a cup of hot water, stir until it dissolves and has cooled. Then add the salty water to the dish with the cold water, creating the brine.
An easy way to determine the amount of brine to mix is to lay the salmon into a dish, then use a measuring cup to add enough water to cover the fish. Remove the fish and mix the brine: 1 tablespoon kosher salt and 1 teaspoon sugar per cup of water. Stir to dissolve, then add the fillets to the brine.
Place the top rack of your oven high enough so when you place a heat proof skillet like a cast iron pan with the salmon filets on it there will be 2-inch distance from the heat for every 1/2 inch thickness of salmon. For 1-inch thick fillets they should be 4-inches from the heat. This prevents thicker cuts from overcooking on the outside before the center is completely cooked.
To determine how long to cook your salmon, rare is 110°F. Medium rare is 120-125°F. Medium is 130°F and well done is 140°F.
Nutrition information does not include the sugar in the brine. Very little sugar will get absorbed in the meat.

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Lodge 10.5 Inch Cast Iron Griddle. Pre-seasoned Round Cast Iron Pan Perfect for Pancakes, Pizzas, and Quesadillas.

Nutrition