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Salt-Cooked Salmon

Photo: Paul Whicheloe
Prep time 5 mins
Other time 10 mins
Yield 2 servings
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.


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

Nutrition 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

How to Make It

  1. 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.