Himalayan Salt Crusted Salmon

Ingredients:

• 4 salmon fillets, skin-on (about 6 oz each)
• 2 cups coarse Himalayan pink salt
• 1/4 cup water
• Freshly ground black pepper
• Olive oil or butter, for brushing (optional)
• Lemon wedges, for serving

Instructions:

1. Prepare the Salt Crust:

   • Preheat your oven to 400°F (200°C).
   • In a mixing bowl, combine the Himalayan pink salt and water. Mix thoroughly until the salt is evenly moistened and holds together when squeezed. The salt should be damp but not wet.

2. Prepare the Salmon:

   • Pat the salmon fillets dry with paper towels. Season both sides of each fillet lightly with freshly ground black pepper. Note: No additional salt is needed for the salmon itself since it will cook in the salt crust.

3. Forming the Salt Crust:

   • Place a sheet of parchment paper or aluminum foil on a baking sheet.
   • Spread half of the salt mixture evenly on the parchment paper in a rectangle slightly larger than the size of the salmon fillets.
   • Arrange the salmon fillets, skin-side down, on top of the salt mixture. The fillets should not overlap.
   • Carefully pat the remaining salt mixture over the salmon fillets, covering them completely with an even layer of salt. Press gently to ensure the salt adheres to the fillets.

4. Baking the Salmon:

   • Transfer the baking sheet to the preheated oven and bake for about 12-15 minutes, depending on the thickness of your salmon fillets. The salt crust will harden and become slightly golden.

5. Finishing:

   • Remove the baking sheet from the oven and let it rest for 5 minutes. The salt crust will help to gently cook the salmon and keep it moist.
   • Carefully crack open the salt crust using a spoon or knife and remove it from the salmon. Brush off any excess salt from the fillets using a pastry brush or gentle wipe with a paper towel.
   • Optionally, brush the salmon lightly with olive oil or butter for added richness and shine.

6. Serving:

   • Transfer the salmon fillets to serving plates. Serve hot, garnished with fresh lemon wedges on the side.

Tips:

• Ensure your salmon fillets are evenly sized for consistent cooking.
• Use coarse Himalayan pink salt for the crust; finer salt may dissolve too quickly.
• The salt crust seals in moisture, so be careful not to overcook the salmon.
• Experiment with adding herbs or citrus zest to the salt mixture for additional flavor.

Enjoy your Himalayan Salt Crusted Salmon as a delicious and unique dish that's sure to impress your guests!