America's Test Kitchen Salmon Brine. Heat a 12-inch heavy-bottomed skillet over high heat for 3 minutes. Julia shows Bridget how to make perfect Pan-Seared Salmon by brining the filets and starting them in a cold panGet the recipe for Pan-Seared Salmon.
The injected solution will make the chops moist even spongy and brining will make the meat way too salty. This would allow the fish to cook through gently as the pan slowly came up to temperature. Perfect Technique for Pan Seared Salmon.
Add the oil to the pan and swirl to coat the bottom.
Sprinkle the salmon with salt and pepper to taste. Flip salmon and cook until second side is browned 3 minutes. Perfect Technique for Pan Seared Salmon. For it we make a mixture of miso sake mirin and sugar then coat skin-on salmon fillets with that and let them sit for a fairly long time at least six hours and up to overnight.
