I'd never cooked fish before, and this was so easy! Be sure to have a fan and a well-ventilated space, though, as it produces a bit of smoke.
Salt-Cooked Salmon
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
More From Real Simple
Recipe Time
Prep Time:
Other:
10 Minutes
Nutritional Information
Amount per serving
- Calcium: 22mg
- Calories: 312
- Calories from fat: 1%
- Carbohydrate: 0g
- Cholesterol: 100mg
- Fat: 18g
- Fiber: 0g
- Iron: 1mg
- Protein: 34mg
- Saturated fat: 4g
- Sodium: 100mg
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.
Salt-Cooked Salmon Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fish
- COOKING METHOD: Grill Pan
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Real Simple
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