Oven-Roasted Salmon

1 Tbs extra-virgin olive oil, plus more for garnish
4 skin-on fillets salmon, 3-5 ounces each
4 cups coarse sea salt
Freshly ground pepper

Heat oven to 400F degrees. Heat oil in oven-proof skillet over medium-high heat until oil shimmers. Add salmon fillets, skin-side down, about 1 inch apart; cook just until skin crisps, 1-2 minutes. Remove skillet from heat. Pour salt, working quickly, around and over each fillet, mounding it slightly and patting it gently to ensure each fillet is covered completely. Transfer skillet to oven; roast until it is cooked through and flakes easily, about 10 minutes.

Remove skillet from oven. Carefully brush away salt from top of salmon, using clean towel or spatula. (The top of the salmon should appear rare but the sides should be light pink and opaque.) Carefully transfer each fillet and surrounding salt using spatula to rimmed baking sheet. Brush away all remaining salt using towel. Transfer fillets to individual plates, season with pepper to taste. If desired, drizzle with oil to taste.

Yield: 4 servings

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