STREAMING NOW: Eden Eats

Salt-Roasted Salmon

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat the oven to 400 degrees F.
  2. 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.
  3. 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).
  4. 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.
  5. Season with a drizzle of extra-virgin olive oil, fresh ground black pepper, and serve with a little lemon.
  6. The salmon will seem a little dry but will not be overcooked. This really brings out the flavor of the salmon.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: