Savory Salmon on Salt Bed

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The next time you are going to serve salmon at your simple celebration, give this salt bed recipe a try.  Like many of our recipes, this can be prepared well in advance and requires very few ingredients.  Cooking the salmon on salt results in a very moist, tasty dish.  You may be wondering if the fish tastes salty by using this method, and the answer is no.  The skin of the salmon acts as a barrier between the salt and fillet.

Savory Salmon on Salt Bed

Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • kosher salt
  • 3 pounds salmon fillet with skin left on pin bones removed
  • 1/2 cup chopped mixed herbs basil, dill, chives and/or thyme
  • sea salt
  • fresh ground pepper
  • 3/4 cup good quality olive oil
  • 3 Tbsp red wine or sherry vinegar
  • 1/2 red onion thinly sliced
  • 2 tsp capers
  • 1 tsp fresh basil chopped
  • 1 tsp fresh dill chopped
  • 3/4 tsp salt
  • 1/2 tsp fresh ground pepper

Instructions

  • Line a cookie sheet with aluminum foil. 
  • Cover with a 1/4 inch layer of salt. 
  • Place salmon, skin side down on the salt bed. 
  • Cover with fresh herbs and sprinkle with salt and pepper.
  • Cover cookie sheet with plastic wrap and refrigerate for a minimum of 45 minutes up to several hours before cooking.
  • Preheat oven to 325°.
  • Bake salmon uncovered for about 30 minutes or until opaque in the middle. 
  • Cut the salmon into six slices and remove the skin with a metal spatula. 

Vinaigrette

  • Mix all ingredients from olive oil down, and set aside. This can be done well in advance and will pickle the red onion.
  • Spoon each salmon slice with the vinaigrette and serve the remaining on the side.

 

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