Ingredients

Makes 4 servings

　　2 cups coarse sea salt or kosher salt

　　1 (1 1/4-pound) center-cut piece salmon fillet

　　

Step 1

Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke, about 4 minutes.

　　

Step 2

Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt. Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes.

　　

Step 3

Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).