Salt-Roasted Salmon - cooking recipe

Ingredients

1 tablespoon olive oil
1 1/2 lbs salmon fillets, skin on, cut into serving-size pieces
4 cups coarse salt, approximately (the really big granules, not just kosher)
fresh ground black pepper
extra virgin olive oil
lemon, sections

Preparation

Heat the oven to 400 degrees F.
Heat 1 T oil in a ovenproof skillet (I use cast iron) until it just shimmers (do not let it smoke). Add the salmon skin side down and cook until the skin begins to crisp, about 2-3 minutes.
Mound the salt around and over each piece, trying to get it to really make a cohesive crust on each one (will make removal easier later).
Roast in oven for 5 minutes per inch of thickness. Remove the salmon from the oven and let sit for 2 minutes in the crust. Carefully brush away the salt (the top will look slightly rare but the side will be cooked). Transfer to a clean work surface and finish removing salt with a pastry brush.
Season with a drizzle of extra-virgin olive oil, fresh ground black pepper, and serve with a little lemon.
The salmon will seem a little dry but will not be overcooked. This really brings out the flavor of the salmon.