1: Heat your Ooni oven to roughly 370°C.

Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone. 

2: Preheat the cast iron pan in the oven for 5 minutes.

3: Rub olive oil and kosher salt on both sides of the salmon.

Turn the salmon so it is facing skin side down and zest one lemon over the salmon fillet. 

4: Cut lemon in half and set aside.

5: Remove the cast iron pan from the oven and place the salmon on it, nestling the two halves of the lemon, cut side up, next to the salmon.

6: Put the pan back in the oven and cook for 6 minutes.

7: Remove the pan from the oven and check that the salmon is cooked through.

The internal temperature should be 50°C. 

Tip: If you don’t have a thermometer or you’d prefer to cook by feel, slide a cake tester into the thickest part of the salmon.

8: Using a fish spatula (or regular spatula), remove the fish from the pan and transfer to a plate, taking care to keep the crispy skin intact.

9: Once the salmon is on the serving plate, use your tongs to juice the lemons on top of the fish.

Remove any seeds that fall out. 

10: Garnish with a slice of lemon and serve.