RECIPE: Salt Roasted Salmon

  • Our friends Raeanne and Steve shared this recipe From Epicurious with us and we love it’s simplicity and wonderful taste. Like all good fish, the simpler the cooking method the better, and this recipe fits the bill. The salt bed is not as much for flavor as for an even moisture-retaining heat. In another recipe, Chef Jenn Louis recommends a sheet of parchment paper over the salt bed with the salmon on top of the paper to prevent a strong salt taste. She also recommends serving the salmon with butter-braised turnips, see below for the recipe.

    Number of servings (yield): 4


    • 2 cups coarse sea salt or kosher salt
    • 1 (1 1/4-pound) center-cut piece salmon fillet


    1. Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke, about 4 minutes.
    2. Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt. Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes. (Although this recipe calls for stovetop cooking, you can also place the cast iron pan in a 300 deg F oven for about 25 minutes for 4 lbs. salmon. See Chef Jenn Louis’ recipe).
    3. Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat.

    Side Dish Ideas: Butter-braised turnips by Chef Jenn Louis

    1. In a medium pot, bring water to an active simmer and lightly salt. 
    2. Add turnips (or radishes). Bring water back up to a simmer and add butter. 
    3. Gently simmer until turnips are fork-tender and butter has cooked into the water, making a loose, watery sauce, about 15 minutes. 
    4. Add a handful (about 1 cup) of reserved greens and cook until just wilted, about 1 minute. 
    5. Remove from heat and season with additional sea salt.

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