Salt-baking is one of the oldest and most flavorful ways to cook a whole fish. In this method, the salmon is entirely encased in a crust of coarse salt, which seals in moisture, locks in natural flavors, and creates a uniquely tender, aromatic result. It’s a recipe rooted in simplicity, relying on the quality of ingredients and the magic of slow, enveloping heat.
🧂 Ingredients (Serves 4–6)
Main Ingredients:
- 1 whole fresh salmon (1.5–2 kg), gutted, scaled, and patted completely dry
- 2.5 to 3 kg of coarse sea salt
- 2–3 egg whites (optional — helps form a firm crust)
- Water (only if you skip egg whites)
Optional Aromatics (for inside the fish):
- 1 lemon, sliced into rounds
- A small bunch of fresh dill, parsley, or thyme
- 3–4 whole garlic cloves, smashed slightly
To Serve:
- Lemon wedges
- Fresh herbs
- Olive oil drizzle (optional)
🔪 Step-by-Step Instructions
🐟 1. Prepare the Salmon
- Make sure the fish is thoroughly cleaned, inside and out.
- Pat it completely dry using paper towels. Any excess moisture can affect the texture of the salt crust.
- If using aromatics, stuff the cavity with lemon slices, a few garlic cloves, and herbs. Don’t overfill—it should be able to close naturally.
- Let the salmon rest at room temperature for about 15 minutes while preparing the salt crust.
🧂 2. Make the Salt Mixture
- In a large mixing bowl, combine the coarse salt with 2–3 egg whites. The egg whites act as a natural binder, helping the salt form a firm, cohesive crust around the fish.
- If you prefer not to use egg whites, you can substitute with a bit of water. Add just enough to slightly dampen the salt—it should resemble damp sand, easy to mold but not watery.
- 🧑🍳 Tip: Don’t use table salt or fine salt. Only coarse sea salt or rock salt will work for proper insulation.
🛏️ 3. Form the Salt Bed
- On a large baking tray (preferably lined with parchment paper), spread a 1–1.5 cm layer of the damp salt mixture.
- Shape it roughly to the length and width of your salmon.
- This bottom layer acts as a cushion and ensures even heat distribution.
🧊 4. Encase the Salmon
- Lay the whole salmon directly on the salt bed.
- With clean hands or a spoon, start covering the fish completely with the remaining salt mixture.
- Press the salt firmly against the fish, especially around the edges. Ensure no part of the fish is exposed, including the head and tail.
- The crust should be fully sealed to act like a mini-oven inside the oven.
- 💡Optional: For a crisp design, you can press a knife’s blunt edge gently across the salt dome to mimic scales or fish shapes—it’s decorative but fun!
🔥 5. Bake
- Preheat your oven to 200°C (390°F).
- Carefully place the salt-covered fish into the oven.
- Bake for 30 to 35 minutes, depending on the size and thickness of your fish.
- For salmon weighing closer to 2 kg, bake for the full 35 minutes.
- As a general rule: 15–18 minutes per 500 grams.
- During baking, the salt hardens into a shell, sealing in heat and flavor.
⏲️ 6. Rest and Crack the Salt
- Once baked, remove the tray from the oven and let the fish rest for 10 minutes.
- This brief resting period helps redistribute the juices within the fish.
- Using the back of a spoon, knife handle, or a small mallet, gently crack the salt crust along the top and sides.
- Lift away large chunks of salt carefully, then remove the thin fish skin with tongs or a knife.
- ⚠️ Important: Be cautious not to scrape too deep into the salt, as it may bring excess salt into the delicate flesh.
🍽️ 7. Serve
- Carefully lift fillets from the top side and transfer them to serving plates.
- If desired, remove the central bone gently and serve the lower half.
- Serve with:
- A drizzle of olive oil
- Fresh lemon juice or wedges
- A side of rice, boiled potatoes, or fresh salad
- Or simply enjoy it as-is, hot and juicy from the oven
✅ Tips, Notes & Variations
- No fishy smell: This method almost eliminates any strong fish aroma, making it ideal for those sensitive to seafood odors.
- Leftovers: Can be refrigerated and served cold with vinaigrette or flaked into salad the next day.
- Other fish options: Works with trout, sea bass, or branzino—adjust baking time based on size.
- Eggless option: If avoiding egg whites, be sure the salt is damp enough to hold shape but not wet—just enough moisture to pack tight.
🍷 Serving Ideas
Pair this salt-baked salmon with a light white wine like Sauvignon Blanc, Chardonnay, or even sparkling water with citrus. For rustic gatherings, serve with pickled vegetables, soft bread, and a wooden spoon—true to Georgy Kavkaz’s countryside elegance.
