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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.

Recipe by Real Simple October 2001


Credit: Paul Whicheloe

Recipe Summary

5 mins
10 mins
15 mins
2 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

calcium 22mg; 312 calories; calories from fat 1%; cholesterol 100mg; fat 18g; iron 1mg; protein 34mg; saturated fat 4g; sodium 100mg.