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Salt-Cooked Salmon

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Serves 2| Hands-On Time: | Total Time:



  1. Season the salmon with a little salt and the pepper. Pour the remaining salt into a large cast-iron skillet.
  2. Place the skillet over high heat until the salt begins to smoke. Put the salmon, skin-side down, on the salt.
  3. Cover, reduce heat to medium-low, and cook 10 minutes or just until the salmon is no longer translucent.
  4. Remove from heat. Lift the salmon fillet from the skin and serve.
By October, 2001

Nutritional Information

  • 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 .

Quick Tip

Salt shaker
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.

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