Fearless Fish

Ingredients

• 4 pieces Salmon Fillets, skin‑on (about 6‑oz each, preferably farmed Atlantic or wild Pacific)
• 0.5 teaspoon Kosher Salt (divided: half for brine, remainder for salad)
• 1 large English Cucumber (peeled into thin strips or matchsticks)
• 0.5 medium Yellow Onion (thinly sliced)
• 1 teaspoon Granulated Sugar (balances the acidity)
• 1 tablespoon Toasted Sesame Oil (adds nutty flavor)
• 1 tablespoon Rice Wine Vinegar (mild acidity, Asian style)
• 1 teaspoon Toasted Sesame Seeds (garnish)
• 1 tablespoon Olive Oil (light coating for broiler pan)
• 1 piece Instant‑Read Thermometer (optional but recommended for precise doneness (125‑130°F))

Instructions

1. Dry‑brine the salmon

   Pat the salmon fillets dry with paper towels. Sprinkle ¼ teaspoon kosher salt evenly over both sides of each fillet. Place skin‑side down on a plate, cover loosely with plastic wrap, and refrigerate for 4 hours (or up to 24 hours).

   Time: PT4H

2. Prepare the cucumber salad

   While the salmon brines, peel the English cucumber into thin strips. Slice the half onion very thin. Toss cucumber and onion in a bowl with ¼ teaspoon salt and massage for 1 minute. Let sit while the salmon continues to brine.

   Time: PT5M

3. Make the dressing

   In a small bowl whisk together 1 tsp sugar, 1 tbsp toasted sesame oil, 1 tbsp rice wine vinegar, and the remaining ¼ tsp salt. Add toasted sesame seeds and set aside.

   Time: PT2M

4. Preheat the broiler

   Position the oven rack about 10 inches below the broiler element. Preheat the broiler on high (≈500°F/260°C).

   Time: PT5M

   Temperature: 500°F

5. Score the salmon skin (optional but recommended)

   Using a sharp knife, make shallow diagonal cuts ½ inch apart across the skin only. This prevents the skin from shrinking and helps it crisp evenly.

   Time: PT2M

6. Broil the salmon

   Lightly oil the baking sheet, place the salmon fillets skin‑side down, and slide into the preheated broiler. Cook for about 12‑15 minutes, checking at 12 minutes. The skin should be deep golden‑brown and crisp; the flesh should reach an internal temperature of 125‑130°F (52‑54°C).

   Time: PT15M

   Temperature: 500°F

7. Finish the salad

   Rinse the brined salmon briefly under cold water to remove surface salt, then pat dry with paper towels. Toss the cucumber‑onion mixture with the prepared dressing just before serving.

   Time: PT3M

8. Plate and serve

   Place a salmon fillet on each plate, skin side up to showcase crispness. Spoon a generous portion of cucumber salad on the side. Optionally garnish with extra sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

22 g

Fiber

2 g