Broiled Copper River King Salmon
This Copper River salmon uses a quick salt-and-brown-sugar brine, then cooks under the broiler on a preheated cast iron surface. The result is tender, flaky salmon with lightly crisp edges, finished with butter, fresh lemon, and dill for a simple, clean flavor.
Servings: 2 servings
Ingredients
For the Brine:
- water cold
- Kosher salt
- Brown sugar
For the Salmon:
- 2 Salmon fillets 8-ounce, about 1-inch at the thickest part
- 1 tablespoon butter melted
- ½ lemon
- Salt and Pepper
- Fresh dill for garnish
- 1 lemon cut into wedges for garnish
Instructions
- Place the salmon fillets in a shallow dish and add enough cold water to cover them, measuring the water as you pour. Remove the salmon and set it aside. For every 1 cup of water, stir in 1 tablespoon kosher salt and 1 teaspoon brown sugar to make the brine.
- Place the salmon back in the dish with the brine and let it sit for 10 minutes.
- Remove 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.
- 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
Brine mixing tip: Salt dissolves better in warm water. For easier mixing, dissolve the salt and brown sugar in 1 cup of hot water first. Let it cool, then stir it into the remaining cold water before adding the salmon.
Rack placement: Adjust the oven rack based on the thickness of your fillets. A good rule of thumb is to place the salmon about 2 inches from the broiler for every ½ inch of thickness. For 1-inch fillets, set the rack so the salmon sits about 4 inches from the heat.
Doneness guide: Use an instant-read thermometer to check doneness. Salmon is rare at 110°F, medium-rare at 120°F to 125°F, medium at 130°F, and well done at 140°F.
Watch for visual cues: The salmon will turn opaque and flake easily when it’s close to done. The center should still look slightly glossy if you want it more tender.
Leftovers: Store leftover salmon in an airtight container in the fridge for up to 2 days. It’s great cold or gently reheated, but avoid overcooking it the second time around.
Nutrition
Serving: 1 serving | Calories: 351kcal | Protein: 44.1g | Fat: 9.8g | Saturated Fat: 5.7g | Cholesterol: 115mg | Sodium: 141mg
