Posted 7/18/2023 01:29 (#10320971 - in reply to #10320476) Subject: RE: Yummy!
NW Washington
I dry-brined some Sockeye salmon filets for about 40 minutes with Kosher salt and then washed off the salt and dried the fish and then brushed them with olive oil and grilled them on a Weber kettle for 5 minutes on each side. They came out very well. The salt firms up the flesh a little and gives them a better texture.
Yummy!
