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BetrayedMilk
I’ve never done this and I’m not sure why you would
CanadianGinger91
Yes wash it off.
If you don’t it will be too salty. Just cold water and then dry with a paper towel
Artistic_Ad_3267
Salt pulls the moisture out resulting in a better cook.
Loud-Chicken6046
That’s what the recipe I followed said
xicor
I don’t rinse
Relative_Year4968
It depends on factors you didn’t tell us. Time and amount are the first two.
According to what I could find from credible sources, 1% salt by weight is meant to remain on the fish.
amaddog
I prep salmon with heavy handed salt and sugar for 20 minutes or so then rinse and dry before searing or toss in the air fryer.
Thiseffingguy2
Depends. I only rinse it off if I’m not planning to baste it. I’ve been dry brining my salmon for about 4 or 5 hours, then usually do a low and slow sear right in a carbon steel or cast iron. If I plan to baste, I leave the salt on and use unsalted butter. Most of the excess salt just winds up in the pan.
Food_First
There is no such thing as a dry brine. This is a cure.
10 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
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I’ve never done this and I’m not sure why you would
Yes wash it off.
If you don’t it will be too salty. Just cold water and then dry with a paper towel
Salt pulls the moisture out resulting in a better cook.
That’s what the recipe I followed said
I don’t rinse
It depends on factors you didn’t tell us. Time and amount are the first two.
According to what I could find from credible sources, 1% salt by weight is meant to remain on the fish.
I prep salmon with heavy handed salt and sugar for 20 minutes or so then rinse and dry before searing or toss in the air fryer.
Depends. I only rinse it off if I’m not planning to baste it. I’ve been dry brining my salmon for about 4 or 5 hours, then usually do a low and slow sear right in a carbon steel or cast iron. If I plan to baste, I leave the salt on and use unsalted butter. Most of the excess salt just winds up in the pan.
There is no such thing as a dry brine. This is a cure.