Pan-Seared Salmon

Step 1: Dissolve 1/2 cup salt in 2 quarts of water in a large container. Submerge salmon in the brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.

Step 2: Sprinkle the bottom of a 12 inch skillet evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 3: Place fillets, skin side down, in skillet and sprinkle tops with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 4: Heat skillet over medium high heat and cook fillets without moving them until fat begins to render and skin begin to brown (under 10 minutes).

Step 5: Turn fillets and continue to cook without moving them until centers are still translucent - 6-8 minutes longer.

Step 6: Transfer fillets, skin side down, to serving platter and let rest for 5 minutes before serving.

Step 7: Serve with lemon wedges if desired.