Salt Baked Salmon

This is hands-down one of my favorite ways to prepare salmon, and it couldn’t be simpler. All you need is 2 lb center cut piece of salmon (skin on, pin bones removed), some kosher salt, and some fresh dill. The result is an incredibly tender, delicate piece of fish that won’t smell up your house! A few tips: choose a piece of salmon that is about 1” thick at its thickest part, and don’t delay tenting the salmon as soon as it comes out of the oven. The foil traps the residual heat and gently finishes the cooking. Take note that the salmon needs to “cure” for one hour prior to baking, so plan accordingly.

WHAT YOU NEED:

• 3 tablespoons of finely chopped fresh dill, plus more for serving

• Kosher salt and freshly ground pepper

• 2-lb skin on center cut salmon fillet, skin on and pin bones removed

• Neutral oil (such as grapeseed or sunflower)

WHAT YOU DO:

Line a rimmed baking sheet with parchment paper and place the salmon, flesh side up, on the pan. In a small bowl, combine the dill with 1 tablespoon of kosher salt, rubbing the mixture together with your fingers to break down the salt. Rub this mixture all over the top and sides of the fish, then place the pan in the fridge for one hour. (Do not cover salmon.)

Preheat your oven to 350 degrees F. Line another baking sheet with parchment paper and mist it lightly with cooking spray. Take the salmon out of the fridge and rinse it well under cold water, rubbing to remove the salt (most of the dill should remain). Pat the fish completely dry with paper towels and place on prepared pan.

Brush the top of the fish with some oil and season with freshly ground pepper. Bake until the edges are opaque and the salmon is firm to the touch in the center, about 15-20 minutes. Remove pan from oven and immediately tent with foil. Let the fish rest for 5-10 minutes to finish cooking. Serve with lemon wedges and more fresh dill, if desired.