Roasted Salmon With Dill and Cucumber Salad
Fish can be dry-brined relatively quickly compared to chicken and other proteins, and the benefits are just as magical: The dry-brining process extends shelf life, aids in crisping the skin, prevents overcooking and firms up the flesh. To do it, heavily salt your fish for at least 15 minutes and up to 2 hours (any longer and the fish will cure), then rinse and pat it dry. You can cook it right away, or store it in the coolest part of your fridge, wrapped in paper towels and placed in a zip-top bag, preferably on ice, for up to 3 days.
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