SALMON COOKED ON SALT

By BobD

Ingredients

• 4 SERVINGS
• SAUMON L'UNILATERAL
• 2 cups coarse sea salt or kosher salt
• 1 (1 1/4-lb) center-cut piece salmon fillet

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke, about 4 minutes.

Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt.

Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes.

Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).