Salmon Cooked on Salt (Saumon a l'Unilateral)

1. 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. 2

   Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt.

3. 3

   Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes.

4. 4

   Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes.

5. 5

   Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).

* Per serving · 4 servings · Values may vary.

No additional tips available.