Salt-Roasted Salmon

This was the first time that I had ever salt-roasted salmon before, or anything for that matter. My initial reaction was that the salmon would be extremely salty, but surprisingly it wasn’t. It does take some time and patience at the end of cooking to delicately brush the extra salt off – that can end up being salty if it’s not removed.

So, how does salt-roasting work? The salt draws moisture out of the food it surrounds without 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 and simple food.

The best part, besides the food of course, there isn’t any expensive cooking equipment or hours slaving away by the stove! Cast iron pan, salt, food, oven – and done!

Salt-Roasted Salmon

Salt-Roasted Salmon

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Salt-Roasted Salmon

The salt draws moisture out of the salmon it surrounds without penetrating into it. It also acts as an insulator to trap the heat, which results in fish that tastes simply like itself in the best possible way. This salt-roasted salmon is delicately flavored and simple.

Ingredients

  • 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

Instructions

  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, use a pastry brush if needed. Season with freshly ground black pepper and drizzle with olive oil.

Notes

Recipe from Tom Colicchio's Book Think Like A Chef.

http://www.sagerecipes.com/2012/03/02/salt-roasting-a-must-try/