I have tried every recipe out there for salmon. I saw this method on one of my favorite cooking shows and decided to give it a try. My boyfriend at the time fancied himself to be quite a foodie and shook his head at me when I put the salmon into the cold pan. He tried to mansplain to me that cast iron skillets need to be ripping hot before you put the food in it, but he ate his words (and ate what he called the most succulent salmon he had ever had). Bonus: the only ingredients you need are a piece of salmon, salt, and pepper.
1. Brine the salmon in 2 quarts water and 1/2 cup kosher salt for about 15 minutes in covered container
2. Meanwhile, in a cold non stick skillet (I use a Lodge Cast Iron Skillet), add 1/2 teaspoon salt and 1/2 teaspoon pepper (this helps the salmon not stick to the pan)
3. Remove salmon from brine, pat it dry, and add it to the cold pan skin side down
4. Season the flesh with 1/4 teaspoon salt and 1/4 teaspoon pepper
5. Turn heat on to medium high and cook salmon for 6-8 minutes
6. Flip salmon and keep on medium high heat for another 6-8 minutes (or until it reaches 125℉)
7. Serve salmon skin side up to keep the skin crispy (I like to serve it with parsnip purée and roasted asparagus)