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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
Selecting the Salmon
Choose a fresh, high-quality Ora King salmon fillet from New Zealand. Ensure it has a bright color and a clean smell.
Dry Aging Process
Place the salmon fillet on a wire rack in a refrigerator. Sprinkle kosher salt evenly over the salmon, covering all surfaces. Allow it to dry age in the refrigerator for 48-72 hours for optimal flavor and texture.
Cleaning the Salmon
After the aging period, remove the salmon from the refrigerator. Rinse off the salt under cold water and pat the fillet dry with paper towels.
Cooking
Seasoning
Sprinkle the black pepper evenly over the salmon fillet. Chop the fresh dill and sprinkle it on top of the salmon for added flavor.
Searing the Salmon
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
Finishing the Salmon
Carefully flip the salmon fillet and cook for an additional 3-4 minutes until the salmon is cooked to your desired doneness. Remove from heat and let it rest for a couple of minutes before serving.
Serving
Plating the Dish
Slice the salmon into portions and serve on a plate. Garnish with lemon wedges and capers if desired. Enjoy your dry-aged Ora King salmon!
