Salt block salmon is a skin-on salmon fillet seared on a Himalayan salt plate at about 450 F. The skin crisps in about 4 minutes, the flesh side takes 2 to 3 minutes more, and the fish picks up a light, even seasoning. Cook to 145 F, or until it flakes easily.
At a glance
- Plate: 12 x 8 x 1.5 in salt block
- Plate temperature: 450 F
- Preheat: 30 to 45 minutes (75 minutes on a first use)
- Cook time: 6 to 8 minutes
- Serves: 2
Ingredients
- 2 skin-on salmon fillets, about 6 oz each and 1 inch thick
- 1 teaspoon neutral oil
- 1/4 teaspoon black pepper
- 1 lemon, cut into wedges
- Fresh dill, to serve
Method
- Heat the plate in stages to 450 F. See the tempering guide.
- Dry the fish. Pat both sides dry, especially the skin.
- Oil and season. Brush with oil and add pepper. No salt.
- Sear skin side down. Lay the fillets on the plate and press gently for 10 seconds so the skin sits flat. Cook about 4 minutes, until the skin is crisp and the flesh is opaque halfway up.
- Flip. Turn and cook 2 to 3 minutes more.
- Check doneness. 145 F in the thickest part, the USDA safe minimum, or when it flakes easily with a fork.
- Serve. Squeeze lemon over the fish off the plate and top with dill.
Tips
- Skin-on fillets hold together better and protect the flesh from too much salt.
- Fatty fish like salmon take salt slowly, so they suit longer contact than lean white fish.
- Cook asparagus on the same plate while the fish rests.
FAQ
Questions, answered
Yes. The skin crisps and protects the flesh from picking up too much salt. Cook most of the time on the skin side, then finish briefly on the flesh side.