Salt Skillet Salmon
Quick & Easy
Windsor® Kosher Salt
(centre-cut, skin on)
Spread salt in large skillet (preferably cast iron). Heat at medium-high heat until salt is hot, 4-5 minutes.
Cut salmon fillet into 4 pieces. Place, skin side down, on salt.
Cover and cook 10 – 12 minutes, until almost cooked through.
Remove from heat and let stand, covered, about 2 minutes to finish cooking.
To serve, slide lifter under salmon skin, discard skin. Sprinkle with dill, serve with lemon.
Serve on rice or on couscous flavoured with diced lemon and lime.