A Restaurant Trick for Tender, Flaky Salmon Every Time

Water, salt, and 15 minutes are all you need.

December 6, 2023

2 filet pieces of Salmon in a white bowl with water being poured on them

The Lodge at 58 North perches on a bend in the cold, surging Naknek River in King Salmon, Alaska, where every summer millions of Pacific salmon pass through en route to spawn in freshwater. This means that resident chef Jason Brown is quite literally sourcing the freshest salmon on earth, starting with lean, glowing sockeyes in June, then prized, fatty kings at the July peak, and milder, reddish coho come August.

Ready for More?

You’ve read your last free article. Start your free trial and get unlimited access—cancel anytime.

START FREE TRIAL

Already a subscriber? Sign In

Start your free trial! START FREE TRIAL

More Cooking Stories From Bon Appétit

Get the latest from Bon Appétit in your inbox with our daily newsletter.
The tried-and-true recipes our editors are cooking and baking at home.
In her column, Good for You, Rebecca Firkser shares healthy recipes that are also extremely delicious.
These are the best gins for every type of drinker, according to our tasting panel.
5 fast meals our editors make with instant noodles.
After a years-long hiatus, it’s time for the cupcake comeback.
Submit a question to Dear Bon Appétit, our recipe advice column.
Follow us on Substack to go behind the scenes of the Test Kitchen.
For wine picks from our team of editors and experts, visit our online wine shop.
Start your free trial and get unlimited access to Bon Appétit. With your membership, you can download the Epicurious app and cook thousands of expert-tested recipes.

Explore Bon Appétitcooking Salmon

More Cooking Stories From Bon Appétit

The best of BA in your inbox every day