Pavés de saumon saisis à la poêle

Ingrédients

• 2 10 oz salmon steaks (one-inch thick)
• 6 c filtered water
• 8 tbsp kosher salt
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tbsp avocado oil (or other high smoke point oil)
• 1 tbsp unsalted butter
• 4 cloves garlic (smashed)
• 2 sprigs fresh thyme

Préparation

1. 1

   Remove any bones poking out of the fish carefully with your fingers or tweezers.

2. 2

   In a mixing bowl, combine the salt and water. Whisk until the salt dissolves and place the salmon steaks in the water. Make sure they are covered completely. Let sit on the counter for 20 minutes to brine.

3. 3

   Remove the salmon steaks from the brine and use paper towels to completely dry them off.

4. 4

   Preheat the cast iron pan over medium heat and add the oil.

5. 5

   Lower the salmon steaks onto the pan and let them sear for about five minutes per side until they easily release from the pan. You shouldn’t need much force to release them from the pan.

6. 6

   After five minutes, turn the salmon over and cook for an additional 5 minutes. The tops should be crisp and seared.

7. 7

   Add the butter, garlic, and thyme sprigs to the pan. Use a spoon to coat the salmon with the melted butter garlic. Cook for an additional 3 minutes.

8. 8

   Use an instant-read thermometer to test the temperature. It should be done at 145 °F, but I remove it around 130-135 °F and let the residual heat finish cooking on the counter.