Perfectly seared salmon is a beautiful
accomplishment, but that doesn’t mean you always want to be doing it. Not when there’s a method that takes the precision out of your concern, that keeps the stovetop clean and tidy, that scales up considerably better than searing fillets one by one or two by two.
To guarantee the fish cooks gently, chef Cory
Schreiber bakes it on a bed of rock salt to diffuse the heat (it also helps
season the fillets through the skin). And so that we’re not disappointed when we
see pale pink salmon instead of a shiny brown crust, he cakes fresh herbs on top
where they’ll stay green and pretty. Then he serves it with a vinegary red onion
and caper dressing to ensure no scraps of salmon are left behind. This recipe
halves well, but there’s no harm in making extra: Both salmon and vinaigrette
are excellent cold the next day for lunch.
Serves 8
VINAIGRETTE
1 cup (240ml) olive
oil
¼ cup (60ml) sherry
vinegar
1 teaspoon Dijon
mustard
1 red onion, thinly
sliced
2 teaspoons capers,
drained
1 teaspoon chopped fresh
basil
1 teaspoon fine sea
salt
¾ teaspoon freshly ground black
pepper
SALMON
4 pounds (1.8kg) salmon fillet,
pinbones removed, with skin intact
2 tablespoons mixed minced fresh
herbs, such as tarragon, basil, flat-leaf parsley, and thyme
2 tablespoons fennel seeds,
cracked
1 teaspoon fine sea
salt
½ teaspoon freshly ground black
pepper
Rock salt or kosher salt, for
lining pan
1 To prepare the vinaigrette,
in a small bowl, whisk together the oil, vinegar, and mustard. Stir in the
onion, capers, basil, salt, and pepper. Cover and refrigerate until you are
ready to serve. The vinaigrette can be made up to 2 days ahead.
2 To prepare the salmon, rub
the fillet with the minced herbs and fennel seeds. Season with salt and pepper.
At this point, the salmon can be covered and refrigerated overnight.
3 Preheat the oven to 325°F (165°C). Cover a large
sheet pan or roasting pan with aluminum foil. Pour the rock or kosher salt into
the pan, covering its surface. Place the salmon, skin side down, on the
salt.
4 Bake for 35 to 45 minutes, or until the fish is
opaque on the outside and slightly translucent in the center. This method of
cooking allows the salmon to cook through without becoming dry. Remove from the
oven, cover loosely with aluminum foil, and let stand for 5 minutes (the salmon
will continue to cook).
5 To serve, use a wide spatula to remove the salmon
from the salt. Remove the skin and portion the salmon onto plates. Spoon some of
the vinaigrette over each portion and serve.
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