Salt Roasting – A Must Try!

Who knew?! The easiest cooking technique could deliver the most flavor! After the first bite of a perfectly seasoned and moist piece of salmon, I thought why don’t we salt roast everything! So, my salt roasting binge began…

Potatoes were next! I added some rosemary sprigs and the whole house was perfumed with the aromatic fragrance! The potatoes were buttery and tender with perfectly crisp skin.

You may think that salt roasting would result in extremely salty food, right? It is quite the opposite. The salt draws moisture out of the food it surrounds without actually penetrating into the food. It also acts as an insulator to trap the heat, which results in food that tastes simply like itself in the best possible way. Salt roasting creates delicately flavored, simple, honest food!

The best part (besides the food of course) no expensive cooking equipment or hours slaving away by the stove! Cast iron pan, salt, food, oven – and done!

Salt Roasted Salmon Recipe


  • 1 tablespoon extra virgin olive oil, plus more for serving
  • 1 1/2 pounds center cut salmon filet, skin on and cut into 4 equal pieces
  • 4 cups coarse sea salt
  • Freshly ground black pepper


  1. Preheat oven to 400ºF. In a cast iron skillet or other oven proof skillet, heat oil over medium-high heat. Add the salmon, skin side down, and cook until skin begins to crisps, 2-3 minutes.
  2. Mound the salt around and over each piece of salmon and roast in the oven for about 6 minutes for medium-rare. Remove salmon and carefully brush away salt. Top should look slightly rare but sides should be cooked. Transfer salmon to a clean work surface and brush away remaining salt. Season with freshly ground black pepper and drizzle with olive oil.

Serves 4

(Recipe from Tom Colicchio’s Book Think Like A Chef)

Salt Roasted Potato Recipe


  • 6 red potatoes
  • 4 cups coarse sea salt
  • 2 sprigs fresh rosemary
  • Freshly ground black pepper
  • Extra virgin olive oil


  1. Preheat oven to 400ºF. Pour 2 cups of the salt into a cast iron skillet or other oven proof skillet. Add the potatoes to the pan, wiggling them into place, in a single layer and a few inches apart from each other. Pour the remaining 2 cups of salt over and around the potatoes. Scatter the rosemary sprigs around the potatoes. Bake for about 45 minutes (depending on size) until a knife can enter the potato without any resistance. Remove from oven and let cool slightly.
  2. Brush remaining salt off of potatoes, being careful not to tear skin. Season with freshly ground black pepper and drizzle with olive oil.

Serves 4-6

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15 Responses to Salt Roasting – A Must Try!

  1. priscilla says:

    Wow! Who know salt could look so pretty!

  2. priscilla says:

    Should be who knew not who know

  3. I’m all for it and giving this a go for sure :) I think some branzino would be fab. So glad I stopped by.

    chow! Devaki @ weavethousandflavors

    • Sage Recipes says:

      Yes! I saw some branzino at the fish market and have been wanting to try it! Let me know how it goes!

  4. K&B N. says:

    What a great cooking technique ! Definitely a must try

  5. Patti says:

    So, you don’t have to worry about putting the salt underneath the salmon or potatoes? I was planning on salmon for a dinner party next week and plan on using your technique. Brilliant!

    • Sage Recipes says:

      Hi Patti,
      I did not put salt underneath the salmon, however make sure to get skin on. For the potatoes, a layer of salt underneath is necessary otherwise the skin side down will get a little too brown. Enjoy!
      ~ Emily

    • Sage Recipes says:

      Hi Donna,
      Absolutely! Just keep the salt in an air tight container. Also, I would keep the fish and vegetable salt separate because you don’t want to end up with fishy vegetables!

  6. Sweet Tooth says:

    The salmon look so moist and succulent! :D

  7. Julia says:

    I must try this ASAP! I’m all for simple and flavorful!

  8. Ladybug says:

    How simple! I thought the process was more complicated. I will definitely be trying it soon. I have the same question as Donna – can the salt be re-used?

    • Sage Recipes says:

      Yes, I was surprised at how simple this process is too! As for the salt, it can defiantly be reused. Just keep the salt in an air tight container. Also, I would keep the fish and vegetable salt separate because you don’t want to end up with fishy vegetables!
      ~ Emily

  9. venkat says:

    can I bake like this in microwave oven with baking facility

    • Sage Recipes says:

      Hi! I am not too familiar with microwave ovens, however, if you are able to pre-heat the oven and use it like a regular oven, I would assume it would work. The cooking times may vary and there might be differences in the texture of the food. Hope that helps!

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