Step 1

In a large pot, add the cold water and 2-3 TBSP of kosher salt. Stir a few times until the salt dissolves.

Step 2

Add the salmon filets directly into the pot. If the water doesn't cover it, add a little more water until the filets are submerged. Let sit in the brine for at least 1 hour and up to overnight. If brining for longer than 30-minutes, let brine in the fridge and then brine at room temperature for 30-minutes prior to using.(If using frozen salmon, ensure salmon is fully thawed in brine prior to removing from brine.)

Step 3

Once the salmon finishes in the brine, take out and onto a plate. Dab tops of filets dry with a paper towel.

Step 4

Season the tops of the salmon filets (skin-down) with ⅔ of the salt and pepper.

Step 5

Set a large pan (non-stick is best) on the stove-top.

Step 6

Place the salmon filets skin-side down on the pan. Turn the heat on to medium.

Step 7

Cook on medium-heat until the salmon turns pink about ⅓-½ of the way. (About 6-8 minutes.)

Step 8

Flip the salmon over back into the pan so that the side that had the skin is closest to you.

Step 9

If you do not want skin on the salmon, use your spatula to remove the salmon from the skin. Think of it as lifting the salmon from the pan right above the skin. Sometimes the skin sticks, just scoop it away with a spoon or with the spatula. Throw the skin to the side or in the trash - it acts as a protectant from the heat in the beginning.

Step 10

Place the butter between the filets and continue to cook.

Step 11

Cook the salmon in the butter for about 5-minutes or until the middle of the salmon hits an internal temperature of 120ºF.

Step 12

Remove from pan and eat immediately, or store in an airtight container in the fridge for 3 days.