Salmon with Smoked Applewood Sea Salt

  • Servings: 4 servings
  • Prep time: ~ 5 minutes
  • Cook time: ~ 7 minutes


  • 1 pound of Wild Salmon
  • 1 lemon squeezed or 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon Smoked Applewood Sea Salt

If you are having a hard time getting your kids to eat fish, then try this simple salmon recipe. It only takes a few minutes to prep and 7 minutes to cook. Everyone will think you grilled the salmon over a mesquite flame. My kids love it.

The salmon will cook faster and the skin will not stick if you heat the pan or skillet beforehand. The easiest, fastest way to heat the oiled skillet is to place it in the oven while the oven is preheating. The oil should be popping a little when the oven has reached a high broil temperature.

I recommend a fresh, wild salmon like King, Sockeye or Coho. King is in season right now. You can order salmon at Pike’s Market if you cannot find fresh salmon at a reasonable price. I will buy a whole fish and have them cut it into 1 pound sections individually sealed so they can be frozen. There slowly smoked salmon is incredible too.


1) Place the oiled cast iron or metal skillet in the oven and turn on broil. To oil, lightly coat the pan with olive oil.

2) Cut and squeeze the lemon juice on top of Salmon. Add several pinches of Smoked Sea Salt over the salmon and then carefully place the salmon on top of the hot skillet and let it broil for 7 minutes.

3) Then let the salmon rest on the hot skillet for another 7 minutes. You can steam some spinach or a veggie while the salmon is resting.

4) Serve warm with butternut squash soup or a steamed vegetable.


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Recipe by Back To Organic at