This recipe serves two.

For this dish, using salt in the skillet instead of oil helps to create heat.

It also allows you to cook with no added oil in the pan.

The salt is a essentially a hot bed in which to cook the salmon, and help the fish skin cook directly onto the salt for easy removal.

Skillet Salt Roasted Fish with Coriander Drizzle


  • 2 cups (500 mL) Kosher salt
  • 2 salmon fillets, skin on (about 12 oz/375 g total)
  • ¼ cup (50 mL) extra virgin olive oil
  • Pinch pepper
  • ½ cup (125 mL) fresh cilantro leaves
  • 1 clove garlic, minced
  • 2 tbsp (25 mL) white wine vinegar or lime juice
  • Pinch smoked salt

1. In a skillet, spread kosher salt in a single layer and place it over medium-high heat for about 10 minutes or until the salt is hot to the touch.

2. Place the salmon fillets on top and brush tops with some of the oil.  Sprinkle with pepper. Cover the skillet and cook for about 15 minutes or until firm to the touch. Remove the fish from heat and keep it covered for 3 minutes.

3. Remove the fish from the salt with spatula, leaving skin on salt.

4. In a blender, purée cilantro, garlic and remaining oil until it is smooth and add vinegar.  Pour the mix over the salmon and sprinkle it with smoked salt to serve.

• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit

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