Season the salmon with a little salt and the pepper. Pour the remaining salt into a large cast-iron skillet. Place the skillet over high heat until the salt begins to smoke. Put the salmon, skin-side down, on the salt. Cover, reduce heat to medium-low, and cook 10 minutes or just until the salmon is no longer translucent. Remove from heat. Lift the salmon fillet from the skin and serve.
calcium 22mg; 312 calories; calories from fat 1%; cholesterol 100mg; fat 18g; iron 1mg; protein 34mg; saturated fat 4g; sodium 100mg.