spork
Head Chef
Saph, you could try encasing and baking your salmon in a salt plaster.
I watch my sodium intake very carefully Charlie, as it makes me retain water like crazy and the more I eat it, the more I crave it - ie. chips, dips, etc. that are not so good for you. We are used to no salt or low salt, fresh cooking and it suits our tastebuds just fine These days there is sodium in everything... my cooking survives without it I actually find that once you get used to not salting everything (I never did salt everything anyway) I taste the freshness of the ingredients more vividly, which I love. The only time I use salt to "cook" is to brine my salmon before smoking it.
...Just wondering (aloud) if a little salt is better than no salt for flavors...