Salt Crusted Whole Fish
November 10, 2020
This simple fish dish is easy to make, yet has an elegant presentation and a hint of surprise. Your dinner guests will be wowed at your skills as you crack open the salt dome, revealing a perfectly seasoned, flaky, and tender whole fish.
This recipe calls for a lot of kosher salt, but fear not! It won’t yield a particularly salty result. The secret? Leaving the scales on the fish — both the skin and scales provide a barrier, allowing just enough salt to penetrate. The rest of the salt keeps all of the moisture inside the fish so that it steams in its own juices.
Note: You can use any whole fish you’d like in this dish, as long as the weight is about the same. Salmon, trout, and striped bass will all work well. Ask your fishmonger to clean the fish but leave the scales on. Feel free to adjust the aromatics in this recipe to suit your taste. The method will remain the same.
After further testing, this recipe has been updated to use a probe for cooking. If you’d like to skip the probe, you can bake the fish for 30 minutes using the same oven settings.