2000s Recipes + Menus
Saumon à l'Unilatéral
Salmon Cooked on Salt
Serves4
- Active Time:10 min
- Start to finish: 20 min
For more recipes inspired by the City of Light, visit our Paris City Guide.
March 2001
- 2 cups coarse sea salt or kosher salt
- 1 (1 1/4-lb) center-cut piece salmon fillet
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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.
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Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt. Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes.
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Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).
- Keywords
- city guide,
- paris,
- france,
- seafood,
- modern french
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