Dry-Brined Salmon
Dry-brining salmon — that is, salting it and letting it rest overnight — has a number of noticeable effects on the fish once cooked. Dry-brined salmon will have a firmer, juicier bite that doesn’t become chalky even if you accidentally overcook it. Because salt can break down some proteins in the meat, you’ll find that dry-brined salmon does not leak out white coagulated albumin as it cooks. It will make the salmon virtually nonstick (even in a bare metal pan), and the skin comes out as crisp as a kettle chip. Perhaps most important, because the salmon releases less moisture as it cooks, it greatly reduces the amount of hot oil that spatters out of the pan.
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