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.
- Ready In:
- 1 tablespoon olive oil
- 1 1⁄2 lbs salmon fillets, skin on, cut into serving-size pieces
- 4 cups coarse salt, approximately (the really big granules, not just kosher)
- fresh ground black pepper
- extra virgin olive oil
- lemon, sections
- Heat the oven to 400 degrees F.
- Heat 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.
- Mound 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).
- Roast 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.
- Season with a drizzle of extra-virgin olive oil, fresh ground black pepper, and serve with a little lemon.
- The salmon will seem a little dry but will not be overcooked. This really brings out the flavor of the salmon.
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Hello Gay: Your recipe sounds wonderful and I am going to try it. You said you had trouble with the salt coming off the salmon. When I do salt baked salt potatoes I cover the the potato with butter and then with the salt and the salt just falls off. Perhaps if you were to brush the salmon first with olive oil or spray with a lot fat cooking spray and then cover with salt it would come away easier, and also keep the salmon moister. Now I don't know if it will work, but it is worth a try. You have some lovely recipes and I'm looking forward to trying a lot of them.Reply