Serves 2| Hands-On Time: | Total Time:
- 3/4 pound center-cut salmon fillet with skin
- 2 cups kosher salt
- 1/4 teaspoon freshly ground black pepper
- 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.
- Per Serving
- Calories 312
- Calcium 22mg
- Carbohydrate 0g
- Cholesterol 100mg
- Fat 18g
- Fiber 0g
- Iron 1mg
- Protein 34mg
- Sat Fat 4g
- Sodium 100mg
What does this mean? See Nutrition 101 .
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.