One of the reasons I’m always cooking Eric Kim’s recipes is the delicious little magic he pulls off with the simplest ingredients like his Salted Salmon Steaks with Celery and Mushroom.
The whole recipe hinges on one very smart step: dry-brining the salmon steaks with salt for 30 minutes. It concentrates the flavor, helps lock in moisture, and somehow makes the salmon taste even more like salmon, in the best possible way. Unless, of course, you hate salmon like my husband, in which case keep scrolling.
After that, the salmon roasts in a very hot oven with sliced celery and mushrooms, which soak up all that rich, savory salmon fat as everything cooks.
Serve it with white rice and that’s dinner: simple, flavor-packed, mostly hands-off, and done in about an hour.
Book: Korean American, page 165
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: salt
Recipe not online
