Salt-Roasted Salmon
Prep time
Cook time
Total time
Beautiful salmon simply roasted with rock salt then drizzled with good olive oil.
Serves: 2-4, depending on your portions
  • 1 tablespoon olive oil, plus more for drizzling
  • 1½ pounds center-cut salmon fillet (about 1-1/4 inches thick), skin on, cut into 4 equal pieces (note that I only cut mine into 2 pieces)
  • 3-4 cups coarse sea salt (kosher will work, too, but sea salt is best)
  • freshly ground black pepper, for serving
  1. Preheat your oven to 400 degrees F. Heat 1 tablespoon of olive oil in a heavy, ovenproof pan (I suggest a cast iron skillet) over medium-high heat until it shimmers. Add in the salmon by careful skimming it skin side down along the hot oil before placing it in the pan (this will help the skin not stick). Cook skin side down until beginning to crisp, about 3 minutes.
  2. Carefully mound the salt around each piece of salmon, being sure to cover the pieces entirely. Roast the salmon in the oven for 6 minutes for medium-rare (I know it's hard because you can't see it, but trust me, 6 minutes is perfect). Remove the salmon from the oven, brush away as much of the salt as you can (I found a pastry brush worked well), then drizzle with olive oil and sprinkle with ground black pepper. Serve alongside a big green salad or other vegetables.
Recipe by The Crepes of Wrath at