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!