Chef Joe's Ginger and Scallion Brined King Salmon
This dish is an easy yet flavor-packed way to prepare salmon. The brine infuses the fish with a savory umami kick, balanced by the acidity of the vinaigrette and the richness of butter and salmon. It works beautifully as a hearty entrée with roasted vegetables or as a lighter dish over fresh greens. Feel free to swap in a different vinegar for the dressing—sherry or apple cider vinegar both work well.
Ginger Scallion Brine
Ingredients
2-inch piece of fresh ginger, peeled and thinly sliced
3 scallions (green parts only), chopped
½ cup soy sauce
⅔ cup cream sherry
Instructions:
Combine all ingredients in a bowl and let sit while you prepare the other components
Red Wine Vinaigrette
Ingredients
½ cup red wine vinegar
1 cup neutral oil (such as grapeseed or vegetable)
1 tsp Dijon mustard
1 tsp honey
1 garlic clove
Pinch of red chili flakes
Sea salt and cracked pepper to taste
Instructions:
Combine all ingredients except the oil in a blender and blend on high speed.
With the blender running on medium speed, slowly drizzle in the oil until fully incorporated.
Once all the oil is added, turn the blender to high for a second. If the dressing looks too thin, add a bit more oil until it coats the back of a spoon.
Cover and refrigerate.
To serve, toss your favorite greens or roasted vegetables with the dressing (about 1 tablespoon per handful of veggies). For this demo, I used roasted carrots and broccoli, but in warmer months, I prefer fresh lettuce and greens.
Salmon Preparation
Ingredients
1 side fresh King salmon, skin on, cut into portions
Oil and butter for cooking
Salt and pepper to taste
Instructions
Place salmon portions in a zip-top bag or shallow container, cover with brine, and let sit for 1–2 hours.
Remove salmon and pat dry with paper towels. Preheat the oven to 350°F.
Heat a pan over medium-high heat, add oil, and sear the salmon skin-side down until golden brown and crispy. Remove from heat and add butter.
Spoon butter over the fish, then transfer to the oven. For medium doneness, cook until the internal temperature reaches 125°F, then remove and baste with more butter. Let rest for 2 minutes, covered in butter, allowing the temperature to rise to 135°F.
Serve over roasted vegetables or fresh greens with red wine vinaigrette. For extra flavor, brush the salmon skin with a bit of the dressing before serving.
This simple method highlights the natural richness of King salmon while balancing it with bright acidity and umami depth. Whether for a casual weeknight meal or an elegant dinner, this dish is sure to impress!
- Chef Joe Koscielniak