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4
Main-CourseEasy
Published 2001
Season the salmon liberally on both sides with salt and pepper and let sit in the refrigerator for between 30 minutes and 4 hours, or soak it in brine in the refrigerator for 1 to 2 hours, depending on its thickness. Place a plate on top of the salmon to keep it submerged. In either case, pat the salmon dry just before sautéing. If you’ve used brine, season it only with pepper.
Heat the