Skin-on salmon salted ahead, then seared skin side down in cast iron and pressed flat so the skin turns evenly crisp. It’s how we cook salmon for our ochazuke.

Ingredients

• Skin-on salmon fillet
• Kosher salt
• Neutral oil

Instructions

1. Sprinkle the fillet with kosher salt and let it rest at room temperature for 15–20 minutes, then pat it dry.
2. Heat a cast iron pan over medium heat and add a splash of oil. Wait until the oil shimmers but isn’t smoking.
3. Lay the salmon in skin side down and turn the heat to medium-low. Press it flat with a spatula for the first 30–60 seconds so the skin makes even contact and doesn’t curl.
4. Cook undisturbed until the salmon is cooked about halfway up the side, when the flesh turns from deep orange to opaque.
5. Flip once and cook for 30–60 seconds more.
6. Serve skin side up.

Notes & substitutions

Photos