Recipe: Salt-roasted salmon

For a finishing touch, salt-roasted salmon is given a drizzle of olive oil.
(Ricardo DeAratanha / Los Angeles Times)

Salt-roasted salmon

Total time: 20 minutes

Servings: 4

1 tablespoon extra virgin olive oil, plus additional for serving

1 1/2 pounds salmon filet (1¼ to 1½-inch thick) center cut, skin on, cut into 4 equal pieces

8 large eggs, whites only

About 4 cups kosher salt

1. Heat the oven to 400 degrees. Heat 1 tablespoon of oil in a medium ovenproof skillet over medium-high heat until it shimmers. Add the salmon, skin-side down, and cook until the skin begins to crisp, 2 to 3 minutes.


2. Using your hands, in a large bowl mix together 2 egg whites for every cup of kosher salt until the concoction looks and feels like wet sand.

3. Spread a bed of the salt mixture onto a sheet pan or roasting pan, lay the fish on top and then mold the salt mixture around the pieces tightly, sealing them up entirely.

4. Transfer the fish to the oven to cook, about 6 minutes for medium-rare. Remove the salmon from the oven and carefully brush away the salt. (The top should look slightly rare but the sides cooked.) Transfer the salmon to a clean work surface and brush away the remaining salt. Serve immediately, drizzled with extra virgin olive oil.

Each serving: 384 calories; 35 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 6 grams saturated fat; 94 mg cholesterol; 0 sugar; 660 mg sodium.