Dry Aged King Salmon ‡ Recipe

Inspect and trim

Pat the dry-aged king salmon fillet dry with paper towels. Trim any ragged edges and remove pin bones with fish tweezers if present. Leave the skin on.

Light cure (optional step to season & firm)

Mix the sea salt and caster sugar together. Evenly sprinkle the mixture over both sides of the fillet (use about two-thirds on the flesh side and one-third on the skin). Place the fillet on a rimmed tray lined with a wire rack or in a shallow dish. Cover loosely with plastic wrap and refrigerate for 30–45 minutes. This short cure will season and slightly firm the flesh without drawing out too much moisture from a dry-aged piece.

Rinse and dry

After the cure, rinse the cure mixture off under cold running water. Pat the fish completely dry with paper towels. Place the fillet on a wire rack set over a tray and refrigerate uncovered for at least 30 minutes to allow the surface to dry and form a slight pellicle (improves sear and texture).

Portion

Cut the fillet into serving portions as desired (suggested 150–200 g portions). Keep skin intact to help handle the fish during finishing.

Preheat pan or prepare broiler

If pan-searing, preheat a heavy skillet (cast iron or stainless steel) over medium-high heat until hot. If finishing under a broiler or salamander, preheat the broiler to high and place an oven rack 6–8 inches from the heat source.

Brush and season

Brush a thin layer of neutral oil on the skin side and lightly on the flesh. Season the flesh side with freshly ground black pepper; avoid additional salt because the fish has been lightly cured.

Pan-sear (recommended for crisp skin)

Add a teaspoon of neutral oil to the hot skillet. Place the fillet skin-side down and press gently with a spatula for 10–15 seconds to ensure full contact. Cook skin-side down for 3–5 minutes, depending on portion thickness, until the skin is crisp and the flesh color has moved up about two-thirds of the way. Flip gently and sear flesh side for 30–60 seconds for rare-to-medium rare, or 1–2 minutes for medium (aim for a warm, translucent center to showcase dry-aged richness). Remove from pan and rest for 1–2 minutes.

Broiler finish (alternative)

Place the portions on a foil-lined tray, skin-side up, and broil for 2–4 minutes until the top is lightly browned and the fish reaches desired doneness. Watch closely to avoid overcooking.

Rest & dress

Transfer salmon to serving plates. Squeeze a little lemon over each portion to brighten flavors, add a small dollop of wasabi or yuzu kosho if using, and finish with microgreens or sliced scallion.

Serve with light soy sauce or ponzu at the side for dipping. Provide lemon wedges for additional acidity. If serving as part of a sashimi-style course, slice thinly against the grain and arrange with the soy/ponzu and condiments.