Salt-Cooked Salmon

Salt-Cooked Salmon Recipe
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.

Yield:

2 servings

Recipe from

Recipe Time

Prep: 5 Minutes
Other: 10 Minutes

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

Ingredients

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

Preparation

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.

Note:

Jenny Rosenstrach,

October 2001
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