Salmon Question

[blacklab]

Thanks for the video

 

[rdknb]

Last salmon I did I did with skin on and down, but I want to try it no skin. Mine came out good but just a bit on the salty side

 

[dribron]

I like to brine mine with kosher or sea salt cracked pepper lemon, lime and orange zest, and a littel sugar. The next morning, I wash off the brine, and pat it dry. I then rub it with a simular mixture of lemon, lime and orange zest, fresh dill and cilantro, and a bit of extra virgin olive oil. not much though. Kosher or sea salt, and cracked pepper.
I latter serve it with sauted fennel, shallots and roasted garlic. A nice salad, possible roasted potatoes, and topped with a dill/lime infused creame franche'.