Crispy Skinned Salmon w/ Baby Bok Choy

Seared eighteen-hour salt-cured California King salmon served on a bed of soy-braised baby bok choy.
For you to get a beautifully crisp skin on your salmon, the skin must be as dry as possible when you first start to cook it. Lightly salting the skin draws moisture out of the skin, which you can then blot away. Leaving it uncovered in a fridge aids in extracting moisture; additionally, the added time and contact with the salt means the salt is absorbed into the flesh of the salmon and flavors the protein evenly, not overly salted. If you want to add a little sweetness to the fish, then use a mix of salt and sugar. All proteins benefit from a bit of dry aging.