Fish Baked In Salt
10m prep 45m cook 1h 0m ready
4 servings Baking fish in coarse salt is one of the finest, simplest, and most flavorful ways to prepare it, for the salt crust acts as a moist “oven,” enveloping the entire fish and baking it gently and evenly.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- One 3-pound whole fish, such as red snapper, branzino, grouper, porgy, or rockfish, or one 2-pound center-cut salmon fillet
- Rock salt or ice cream salt
- Extra-virgin olive oil
- Lemon wedges
Let's Cook
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Step 1.
Prepare for cooking: One 3-pound whole fish, such as red snapper, branzino, grouper, porgy, or rockfish, or one 2-pound center-cut salmon fillet
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Step 2.
Preheat the oven to 500°F. Cover the bottom of a baking dish just large enough to hold the fish with a ½-inch layer of: Rock salt or ice cream salt
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Step 3.
Pat the fish dry and lay it on the salt. Pour enough salt over and around it to cover all of its surfaces by at least ¼ inch. Bake for 30 minutes. Poke through the salt into the thickest part of the fish with a thermometer. Remove the fish when it has reached 120°F; it will likely take 10 to 15 minutes more to reach this temperature. Remove the dish from the oven and let stand for 5 minutes (the fish will continue to cook).
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Step 4.
Crack through the salt and carefully uncover the fish, brushing off all the salt. Transfer with a spatula to a serving platter. For serving whole fish, see here. Drizzle with: Extra-virgin olive oil
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Step 5.
Serve with: Lemon wedges
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