quote:Originally posted by HAC111:
Bododio, I tried the dry brine method for ten hours and it was way too salty. I had salmon that had the skin removed, Do you think thiat could have been the reason?
The salmon I use is the wild caught rather than the Atlantic farmed, so I get skin on one side, which goes down in the dish, and I only put the dry brine on the top. I don't use a lot of the dry brine, either. Just enough to make an even coating without caking it on. And when I rinse, I rinse very thoroughly to remove all traces of the brine. There's a definite salt flavor in the finished product, but it's not overpowering at all. My guess is the Atlantic salmon is too porous, you used too much dry brine, you didn't rinse thoroughly enough, or a combination of the three. Keep notes and keep trying until you get the results that you like best. That's how I arrived at my method.