Salt-Roasted Salmon

• olive oil↗1 tablespoon
• salmon fillets, skin on, cut into serving-size pieces↗1 1⁄2 lbs
• coarse salt↗4 cups

  approximately (the really big granules, not just kosher)

• fresh ground black pepper↗
• extra virgin olive oil↗
• lemon, sections↗

Step-by-step instructions

1. 1

   Heat the oven to 400 degrees F.

2. 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. 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. 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. 5

   Season with a drizzle of extra-virgin olive oil, fresh ground black pepper, and serve with a little lemon.

6. 6

   The salmon will seem a little dry but will not be overcooked. This really brings out the flavor of the salmon.