Crispy fish doesn’t need to be a challenge. This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder because the protein from the fish allows it to stick all by itself. I especially like using salmon as it tends to release all of that white albumin. It’s the perfect glue for toasty brioche.
If you'd like to prep this crispy fish ahead, you can complete the recipe through step 4, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375°F oven and cook for 3 to 4 minutes on each side.
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