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 Real Simple

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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

  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.
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