Crispy Skinned Brined Salmon

Steps

• 1

  Brine for Flavor

  Generously and evenly season the salmon on all sides with the Celtic Sea Salt® Savory Brine Blend and refrigerate for at least 15 minutes and up to 2 hours. 

• 2

  Prep for Crisping

  Heat the broiler to high. Rinse the salmon under cool water to remove the salt. Thoroughly pat dry with paper towels and place on the sheet pan, skin side up. Lightly drizzle with oil and evenly rub all over. 

• 3

  Broil to Perfection

  Broil until the skin is puffed, crisped, and lightly charred in places, rotating the pan as needed, 5 to 7 minutes. Turn off the broiler and leave the salmon in the hot oven to gently cook through, about 10 minutes. 

• 4

  Make the Brown Butter

  While the salmon cooks, combine the butter, nuts, and rosemary in a small pot and cook over medium heat, stirring frequently, until the butter and nuts are brown and the rosemary is crisp, about 5 minutes. Squeeze in the juice of 1 lemon and season with a pinch of Celtic Sea Salt® Savory Brine Blend. 

• Finish & Serve

  Serve the salmon with the brown butter sauce on top and extra lemon on the side.