Dry-Brined Salmon with a Simple Herb Salad

Sugar, salt and 30 to 60 minutes are all that’s needed to vastly improve the texture and flavor of supermarket salmon. Here we apply a salt and sugar dry-brine to center-cut fillets to firm up the flesh, draw out excess moisture and add seasoning. This also eliminates the unattractive albumin ooze that often occurs during cooking. Morton kosher salt is denser than Diamond Crystal kosher salt, so brand really matters for this recipe; we give amounts for each type. The fillets can either be seared on the stovetop or grilled. We give directions for both. Feel free to skip the herb salad and serve the accompaniments of your choice. The zest in the dry brine lends only a subtle flavor, so the salmon pairs well with just about anything.