1/3 Photos of Salt-Roasted Salmon
Gay Gilmore's Note:
This recipe is adapted from Tom Colicchio's "Think Like a Chef" cookbook. We had a very nice, thick piece of wild salmon, so I decided to try this recipe. I still think I need more practice with making the salt crust and getting it off, but it was a very interesting change of pace for salmon.
My Private Note
Units: US | Metric
- 1Heat the oven to 400 degrees F.
- 2Heat 1 T oil in a ovenproof skillet (I use cast iron) until it just shimmers (do not let it smoke). Add the salmon skin side down and cook until the skin begins to crisp, about 2-3 minutes.
- 3Mound the salt around and over each piece, trying to get it to really make a cohesive crust on each one (will make removal easier later).
- 4Roast in oven for 5 minutes per inch of thickness. Remove the salmon from the oven and let sit for 2 minutes in the crust. Carefully brush away the salt (the top will look slightly rare but the side will be cooked). Transfer to a clean work surface and finish removing salt with a pastry brush.
- 5Season with a drizzle of extra-virgin olive oil, fresh ground black pepper, and serve with a little lemon.
- 6The salmon will seem a little dry but will not be overcooked. This really brings out the flavor of the salmon.
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Nutritional Facts for Salt-Roasted Salmon
Serving Size: 1 (466 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 246.4
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.8 g
- Cholesterol 78.4 mg
- Sodium 113301.3 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 34.9 g