Salmon is often considered as one of the easiest proteins to cook, but it can easily turn out underwhelming at home. Even with high-quality ingredients and a good pan, the results can fall short. The salmon might be dry, unevenly cooked, or lacking in flavour.

Fortunately, there is a simple way to change that. This one small step takes just 15 minutes and transforms the texture and taste of the fish, making it buttery on the inside with a delicate, golden crust on the outside.

To start, mix salt into cold water and place the salmon fillet in the solution. Let it sit for 15 minutes.

After brining, remove the fillet and pat it dry with paper towels.

This simple preparation helps the fish retain moisture and cook more evenly. Next, place the salmon in a cold nonstick pan without any oil.

Turn the heat to medium high and let the fish cook on one side for about six to eight minutes. Then flip it once and cook the other side for another six to eight minutes.

There is no need to preheat the pan. Starting cold allows the heat to gradually render the fat and crisp the skin while keeping the center tender.

The brining takes just 15 minutes but makes a big impact on both taste and texture. It gently seasons the fish throughout and helps it hold onto moisture as it cooks.

By allowing salt to penetrate the flesh, brining changes the protein structure, which reduces moisture loss and keeps the salmon tender.

The result is salmon that stays juicy and tender on the inside, with a beautifully crisp exterior.