Salt Baked Salmon
A dramatic and foolproof method that locks in moisture, resulting in incredibly tender, perfectly seasoned salmon fillets.
Ingredients
- •4 salmon fillets (about 6 oz each), skin on
- •4 cups kosher salt (approx. 800g)
- •2 large egg whites
- •2 tablespoons water
- •1 lemon, thinly sliced
- •4 sprigs fresh dill
- •1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large mixing bowl, combine the kosher salt, egg whites, and water. Mix until the salt reaches the consistency of wet sand.
- 3
Spread a thin layer of the salt mixture onto the bottom of a parchment-lined baking sheet.
- 4
Brush the salmon fillets lightly with olive oil and place them on the salt bed, skin-side down.
- 5
Top each fillet with a slice of lemon and a sprig of fresh dill.
- 6
Cover the fillets completely with the remaining salt mixture, pressing down gently to create a solid crust around each piece of fish.
- 7
Bake for 20 to 25 minutes, or until the salt crust is firm and golden.
- 8
Remove from the oven and let it rest for 5 minutes. Carefully crack the salt crust with a spoon or knife and lift the salmon out, brushing off any excess salt before serving.
💡 Chef tips
- Do not worry about the fish becoming too salty; the crust acts as an insulator and only seasons the fish perfectly without penetrating too deeply.
- For extra flavor, add aromatics like fennel seeds or crushed garlic cloves into the salt mixture before packing it over the fish.
- Ensure you use kosher salt rather than fine table salt, as table salt will make the crust too dense and the fish overly salty.
✅ How it should turn out
The salmon should be exceptionally moist and flaky with a delicate, clean flavor that is perfectly seasoned and aromatic from the lemon and dill.