Salt-Cooked Salmon

Real Simple
Salt-Cooked SalmonRecipe
Photo: Paul Whicheloe
Adding a layer of salt to a skillet provides a high-heat environment for cooking salmon and results in a texture that's firm yet moist--as moist as if the fish had been poached. Note: It's crucial you use a cast-iron skillet, which is the only kind of pan strong enough to withstand the heat generated by the salt.
2 servings


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3/4 pound center-cut salmon fillet with skin
2 cups kosher salt
1/4 teaspoon freshly ground black pepper


Prep: 5 Minutes
Other: 10 Minutes

Season the salmon with a little salt and the pepper. Pour the remaining salt into a large cast-iron skillet. Place the skillet over high heat until the salt begins to smoke. Put the salmon, skin-side down, on the salt. Cover, reduce heat to medium-low, and cook 10 minutes or just until the salmon is no longer translucent. Remove from heat. Lift the salmon fillet from the skin and serve.

Created date

May 2004

Nutritional Information

Calcium 22 mg
Calories 312
Caloriesfromfat 1 %
Carbohydrate 0 g
Cholesterol 100 mg
Fat 18 g
Fiber 0 g
Iron 1 mg
Protein 34 mg
Satfat 4 g
Sodium 100 mg