Photo: Paul Whicheloe
Prep Time
5 Mins
Other Time
10 Mins
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.

How to Make It

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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Ratings & Reviews

DiHa83's Review

January 23, 2011
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.