This whole baked salmon is beautifully moist and full of flavour - the salt crust makes a mini oven for it, so it remains at the right temperature. You might be wondering if the salt crust makes the salmon salty, but surprisingly it doesn't. If you're looking for more salmon recipes, we've got plenty for you to try out - they're great for a dinner party or even around the festive period.
This recipe looks like a showstopper when you serve it up and if you wanted, you could crack it open at the table for a rustic and impressive look. Not only does it look great, but it also keeps the fish perfectly moist and incredibly well cooked.
HOW TO MAKE SALT BAKED SALMON
Double-line a baking tray large enough to fit the fish with baking parchment or oiled foil.
Whisk the egg whites until soft peaks form, then mix with the salt. Now you want to cover the fish in the salt mix to make an “oven”. Put enough of the salt mix on the baking tray to provide a base large enough for the salmon, then put the fish on top. Tuck the lemon and thyme into the cavity. Spread the rest of the salt mix over the fish so it’s covered (you don’t need to bother with the tail). Messy, but worth it! You can now leave it in the fridge for a few hours until you are ready to bake it.
To cook, heat the oven to 180C fan, gas 6. A fish of this size will take 50-60 minutes to cook through – if you want to check, you should be able to insert a metal skewer through the hard crust and straight through the fish without any resistance.
To serve, break the crust – it will come off in big chunks. Remove the skin and put the fish on a serving board with fresh lemon wedges and herbs. Ease off the top fillet then pull away the main bone, which will come away easily, then serve the bottom fillet. Make sure you ease away the side bones.
- 1 whole salmon, gutted, around
- 2kg, the head removed
- 4 egg whites
- 1kg coarse rock salt (depending on the size of your fish)
- 1 lemon, sliced into rounds
- 1 bunch of fresh lemon thyme
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