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July 23, 2019

Whole Salmon Baked in Salt

Posted on December 14, 2018 by in seafood

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Whole Salmon Baked in Salt

The Whole Salmon Baked in Salt is worthy of a place on your Christmas table, even New Years as part of a snack table, but more about that later.


The Whole Baked Salmon in salt is quite a forgiving dish, it is very difficult to over-cook the salmon and the end result is soft, sweet and moist salmon. Add to that a creamy hollandaise, some crispy vegetables and you have a bountiful feast.

Let’s talk about making a salt crust. There are two ways to do it. The one is the conventional way of mixing egg whites with salt, the other one a little more tricky. A salt meringue. Both options are spectacular. I prefer flavouring the salt, rather than putting too much lemon and herbs inside the salmon. It can  result in a lot of water cooking from the salmon.

Whole Salmon Baked in Salt

Conventional Salt Crust (my version)

Ingredients

3.5 kg salmon – cleaned

1.5 kg coarse salt

2 lemons

3 T chopped fennel or dill

3 T chopped thyme – I used lemon thyme, but regular is also good

9 egg whites – use the yolks to make the hollandaise

Method

Mix the salt and herbs together in a large bowl. Whisk the egg whites with a fork and add to the salt. Mix through. The salt mix is now ready to use on your fish.

Method

For both methods, do the following: Cut a piece of cardboard in the shape of the salmon and cover the cardboard with 2 layers of foil. It makes it easier to transfer the fish to the serving platter.

Preheat oven to 190 C. Place the foil covered cardboard on a baking sheet. Place some salt on the foil covered cardboard and place  the fish on top.  Cut the lemon in slices and place inside the fish. You can also add some fennel. I prefer not too much as I’ve said earlier. Season the fish INSIDE ONLY with salt and pepper. Now use the flavoured salt mix and cover the entire fish. Bake  for 45 – 55 minutes. An easy way to test the internal temperature is to insert a metal skewer into the thickest part of the fish. Touch your upper lip with the skewer, it must be warm, not hot. Of course, depending on how you prefer to eat your salmon. When baked, remove the salt, remove the skin and serve.

Whole Salmon Baked in Salt

Salt Meringue

In my search to do something different, I saw this version of salt-baked salmon on Pinterest. It was too beautiful NOT to try. It was a bit nerve racking, as I only had one salmon and with the price of salmon, it is not something you can waist or mess up.

Ingredients 

(for a 3,5 kg salmon)

4 egg whites

1 kg salt

Method

Preheat oven to 160 C. Place the egg whites in your mixer and whisk on high speed until you have firm, but soft peaks. Add the salt bit-by-bit until you have a stiff mixture. You are ready to use the mix. I will explain how to handle the fish below.

For both methods, do the following: Cut a piece of cardboard in the shape of the salmon and cover the cardboard with 2 layers of foil. It makes it easier to transfer the fish to the serving platter. Place the cardboard on a baking sheet and place the fish on top. Cut the lemon in slices and place inside the fish. You can also add some fennel. I prefer not too much as I’ve said earlier. Season the fish INSIDE ONLY with salt and pepper.

Now with a pallet knife spread the meringue over the entire fish. Once you have a smooth texture, use the tip of the pallet knife to make the shapes of scales, the eyes and gills. Bake the fish for 45 – 55 minutes. An easy way to test the internal temperature is to insert a metal skewer into the thickest part of the fish. Touch your upper lip with the skewer, it must be warm, not hot. Of course, depending on how you prefer to eat your salmon. When baked, remove the salt, remove the skin and serve.

Whole Salmon Baked in Salt

To serve, place the fish onto a large platter. Cut around the base of the crust and remove the top half of the salt crust – it should come off in one piece, although mine broke. Discard the crust (it is in-edible). Serve the salmon immediately.

Whole Salmon Baked in Salt

All images in the post was taken by a young man called Simon Luckhoff. I think it is safe to say tat we are going to hear of this talented photographer in future. Thank you Simon for the lovely images. You can follow him here:

Facebook: Quintessential Photography

Twitter: @luchoff_cr2

Instagram: @luckhoff_cr2

Website: https://simonluckhoff.wixsite.com/luckhoff

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2 Responses to “Whole Salmon Baked in Salt”

  1. Era Klue 9 February 2019 at 7:59 pm #

    Die Salm, suster ….


Trackbacks/Pingbacks

  1. Stuffed Lamb Rolls - Our Christmas Centrepiece (Video) - My Easy Cooking - December 24, 2018

    […] the gammon, but if I had to choose, lamb or beef would be my choice of meat. We are also making the whole salmon baked in salt as a starter. We are in for a delicious Christmas […]

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