Sea-Salt Salmon

Salmon fillets cook gently on a bed of hot coarse salt until evenly colored and tender. Peel from the skin and serve simply with lemon or lime—no other seasoning needed.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cover the bottom of a large sauté pan with 1/2 inch/1 cm coarse salt. Set over high heat. Open a window. (I do mean that.)

Step 2

Lay the salmon fillets on the salt, skin side down. Their color will change from the bottom up as they cook, and they’re done the instant the color is even, 15 to 20 minutes, depending on the thickness of the fish.

Step 3

Peel the salmon from its skin (discarding the skin, which is too salty to eat) and transfer to plates. Serve with a lemon or lime wedge for squeezing. No other seasoning is needed.