Someone who was preparing liver to be roasted put some salt on the liver (as it says in Shulchan Aruch) then put the liver onto a cli (without holes) for 10 min before roasting it. What’s the din b’dieved and why?
There is no need to salt liver in kashering it (as the Shulchan Aruch writes, Yoreh De’ah 73). Instead of salting, which is not sufficient for liver, the liver must be broiled after being cut up (for an animal liver).
If a unsalted liver sat in blood for ten minutes, it can be washed and kashered as usual.
If the liver has already been salted, as the question mentions, the issue is more complex.
The Shulchan Aruch (Yoreh De’ah 70, based on Tur and Beis Yosef) who writes that while meat is still “taking out” its blood, it does not absorb blood via the salt that is on it, and therefore remains permitted after its own blood is removed by salting, and in this case by broiling.
For liver, there is room to argue that because salting doesn’t help, it has not started to “take out” its own blood, and therefore it will absorb its blood and become prohibited. However, it does not seem logical that the blood that the liver has “taken out” of itself should prohibit the liver itself, when the blood can be “taken out” again by means of broiling, which is in any case the obligation for taking out the blood.
Therefore, it appears that we can apply the ruling of the Shulchan Aruch and Rema (end of 70), and the liver’s being immersed in the blood for ten minutes is not an problem.