Categories: main course, not tried
Ingredients
- 1 tablespoon flaked sea salt, like Maldon
- 2 pieces of salmon fillets with skin on, 1/3 pounds each
- Olive oil
- Freshly ground black pepper and lemon wedges, for serving
Directions
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Scatter the salt evenly over dry, well seasoned 10 inch cast iron pan.
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A stainless steel pan will also work.
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If you’re using a stainless steel pan instead of cast brush the pan lightly with oil before adding the salt.
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Place the pan over medium high heat for 3 minutes.
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While the pan heats dry the fish fillets well with paper towels and lay them flat on a large plate.
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Brush with olive oil on both sides.
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Place the fish into the hot pan, skin side down.
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Turn the heat down slightly if the crackle sounds too loud and sputtery.
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Cover with a lid.
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If you don’t have a lid for your pan a metal baking sheet will do the job.
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Cook without moving the fillets for 3 to 5 minutes, until the skin is brown and crisp and releases easily from the pan.
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Flip the fillets and cook the uncovered another 2 to 4 minutes depending on their thickness.
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The fish is done when the flesh deep inside is still faintly translucent and the internal temperature reads 125 degrees.
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Serve with freshly ground black pepper and lemon wedges.