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May 062011

This recipe results in wonderfully moist salmon. The salmon is cooked in a crust of salt and it is important that you use coarse sea salt – DO NOT substitute with any other sort of salt.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Preheat oven to 200 C, 400 F, Gas 6


  • 1 Tablespoon olive oil,
  • 4 x 5oz [150gm] salmon fillets
  • 4 cups coarse sea salt

Take an oven proof dish which is large enough to take the salmon fillets spread over the base without them touching. Place one third of the salt in the bottom of the oven proof dish. Set aside.

Take a frying pan which is large enough to hold all the salmon fillets without touching. Pour the oil into the frying pan and heat until hot.

Place the salmon fillets into the hot oil, skin side down, and cook until the skin is just crisp. This will take about 1 – 2 minutes.

Transfer the fillets quickly to the prepared oven proof dish, placing them skin side down on the salt bed. Cover with the remaining salt, ensuring each fillet is completely covered.

Place uncovered in the preheated oven and roast until the salmon is cooked through and flakes easily; this will take about 10 minutes.

Remove from the oven. One by one, place each fillet on a baking sheet and carefully brush away all the salt before transferring to individual plates to serve. The top of the salmon may look slightly rare but the sides should be pink.