Baking salmon on a bed of KOSHER salt takes the guesswork out of it - the salt helps distribute the heat more evenly, ensuring a nice moist texture and excellent flavor, without transferring a salty taste to the fish. Best of all, the cleanup is easy too. (Note: This is NOT rock salt like you'd put on your driveway! Sorry, I always mistakenly call it that but rock salt is inedible (and not sold as food)!!)
To cook salmon this way, buy filets or a large hunk of fish (we usually do the one large piece, it's more easily available here in Israel and is easier to cook) with the skin still on.
Marinate the fish for at least 30 minutes in your favorite marinade, or rub with spices just before cooking.
Cover a large baking sheet with tinfoil (for speedy cleanup) and spread KOSHER salt over the tray to a depth of about 1 centimeter (about 1/3 of an inch).
Set the salmon carefully on the tray, skin side down. Bake at 325 degrees fahrenheit (170 celsius) until just cooked, about 35 minutes.
When you're ready to serve, lift the fish carefully onto a clean cutting board for cutting or serving. The salt will have baked into a "crust" and will remain behind.
When it's time to clean up, just carefully lift up the tinfoil and slide the whole thing into the garbage, then just give the tray a quick wash and you're done. No baked on fish residue to worry about. (I've done this without the tinfoil too. It works, but it's easier with the foil.)
I've been baking salmon this way for years and haven't had a miss yet.
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