The skin is matte, taut, and slightly tacky rather than glossy or wet.
Step 1 of 6
01Crisp-Skin Salmon with Miso-Lemon Butter
Dry-brine the centre cuts
Check salmon for scales and pull every pin bone. Pat dry, distribute the measured salt over flesh and skin, and refrigerate uncovered skin-up on a rack for 30 minutes. During that brine, complete the cucumber and miso-butter stages below; the 50-minute total assumes this overlap. Keep raw-fish tools away from cucumber equipment. Blot all new moisture completely dry at the end.