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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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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. Ingredients:
3/4 pound center-cut salmon fillet with skin |
2 cups kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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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