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Salmon On-Sea-of-Salt Bed


"This is a wonderful way to cook salmon - a bed of wet salt keeps the salmon fillets beautifully moist and makes for an easy clean-up too!"
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
20 Minutes
Ready In:
35 Minutes
Servings:
4

INGREDIENTS:

  • 4 (6 ounce) 1-1/2 inch thick salmon fillets
  • 2 tablespoons olive or vegetable oil, divided
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Morton® Coarse Kosher Salt, divided
  • 3 tablespoons snipped fresh dill, divided
  • Morton® Coarse Kosher Salt and water *(Tip)
  • 1/4 cup finely chopped onion
  • 2 tablespoons white wine
  • 1/2 cup heavy cream

DIRECTIONS:

  1. Brush fish fillets with 1 tablespoon oil and lemon juice. Season each fillet with 1/4 teaspoon Morton® Kosher Salt and 1 teaspoon fresh dill. Evenly sprinkle Morton® Kosher Salt on water-moistened *(Tip) shallow baking pan. Place fillets on wet salt. Serve sauce over fish with baked potatoes.
  2. Bake at 450 degrees F until fish is opaque and flakes easily with a fork, about 10 minutes per inch of thickness. Do not turn. Remove fish to serving platter; keep warm. Discard salt bed. In small skillet heat remaining 1 tablespoon oil and saute onion until translucent. Stir in wine and deglaze pan. Add cream, remaining teaspoon Morton® Kosher Salt and remaining 5 teaspoons dill; simmer to reduce slightly.


Tips:

For a 9-1/2x10-3/4x1-inch baking pan, pour 1/3 cup water into pan; sprinkle 1-1/4 to 1-1/2 cups Morton® Kosher Salt over water. Fish fillets will not stick on the salt bed and makes an easy clean-up.

A 1-1/2 inch thick fish fillet will take about 15 to 20 minutes to cook through.