Recipe for Salt-Cooked Salmon
Salmon is cooked at a high temperature in a pan with a coating of salt, producing a texture that is hard but moist—almost as if the fish had been poached. It's important that you use a cast-iron skillet since that is the only type that can resist the heat produced by the salt.
Ingredients
- Center-cut, skin-on, 3/4 pound of salmon
- Salt, kosher, two cups
- Freshly ground black pepper, 1/4 teaspoon
Directions
Add some salt and pepper to the fish to season it. In a big cast-iron pan, add the remaining salt. As soon as the salt starts to smoke, place the skillet over high heat. Place the salmon on the salt with the skin side up. Cook for 10 minutes, or just until the salmon is no longer transparent, with the lid on and the heat reduced to medium-low. Get rid of the heat. Remove the skin of the salmon fillet and serve.
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