Salt-baked salmon
Item 1 of 1
- medium
- 10
- 60 minutes
Baking a whole salmon in a salt crust is a fantastic way to keep the fish moist, as it effectively steams inside the crust as it cooks. Although it may seem like a huge amount of salt, it effectively seasons the fish but hardens to a crust so is easily removed. Galton Blackiston suggests making this salt-baked salmon recipe a centrepiece, which can be cracked open in front of your guests.
First published in 2015
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Ingredients
Metric
Imperial
Salmon
- 2.5kg whole salmon
- 2 large egg whites
- 500g of salt
SAVE RECIPE
Equipment
- Food processor with a whisk attachment
Method
1
Begin by cutting out a fish-shaped piece of thick cardboard, approximately 2cm larger than the salmon that you are going to cook
2
Wrap the cardboard with 2 layers of tin foil, place onto a baking tray and lay the fish on top
3
Preheat the oven to 200°C/gas mark 6
4
Place the egg whites into the bowl of an electric food mixer and whisk on a high speed until medium peaks form. Alternatively, you can use an electric hand whisk or regular whisk
5
Gradually add the salt and continue to whisk until the mixture becomes a stiff, foam-like meringue
- 500g of salt
6
Using a palette knife, spread the mixture evenly over the whole fish, taking it right down to the foil to seal
7
Smooth over the surface and using the edge of the palette knife, trace the head, mouth and eye of the fish. Using the end of the palette knife, press down very lightly to form ‘scales’ over the whole fish
8
Carefully place into the oven, being careful not to jolt it as this may cause the salt mixture to slip (if it does, just carefully patch it up)
9
Bake for 20 minutes, then insert a metal skewer into the thickest part of the fish for 10 seconds. The skewer should feel just hot, if it is only lukewarm the fish needs a little longer
10
To serve, place the fish onto a large board. Cut round the base of the crust and carefully lift it off - it should come off in one piece. Discard the crust (it is not edible) and serve the fish immediately
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