A whole salt-baked fish is an easy recipe for entertaining. It’s a showstopper that will wow your guests, but keep you stress-free. It can be made with almost any combination of aromatic herbs and citrus, perfect year-round for dinner parties or holiday meals.
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This is one of those recipes that, when I first made it, I wanted to do it so I could say I did it. Make a salt baked whole fish? Who does that? Me.
It seemed very aspriational. Very impressive. Very chef-y.
Well, maybe it is, but it’s also very simple. (I know I say that all the time, about lots of food things, but it’s really true. About lots of food things.)
The first time I made a salt baked whole fish, I had it in my head that it had to be whole red snapper. That’s what all the pictures said on the internet.
So I called my local fish market to order one for Christmas dinner, and they told me that I couldn’t specify size, they give me what they get, and I agreed. What I got was a whopper of a fish, it must have been at least 7 pounds. It barely fit on the sheet pan.
I think I bought two boxes of kosher salt, going by some arbitrary notion that I had put together during my research. As I began to make the salt crust and apply it, it became painfully obvious that I did not have nearly enough salt.
I was freaking out a little, already up to my wrists in the salt mixture, fearing utter failure at my aspirational, chef-y attempt of this culinary feat.
Just then, my husband was running out to the local bodega and asked if I needed anything. “More kosher salt!”, I screamed. “How much?”, he asked, calmly. “LOTS!! Get four more boxes! This thing is huge!”
In the end, I don’t know how many boxes of salt I used, but my panic was utterly unnecessary. The fish was perfect. And it fed four of us for at least three days straight.
What fish is used for salt-baked fish and salt crust fish?
For salt crust or salt baked fish, you can use a wide variety of fish. Try whole red snapper, whole branzino, whole sea bass, or whole striped bass for this recipe. Look for sustainable seafood.
What does a salt crust do?
The salt crust keeps the fish moist and locks in the flavors of the aromatics. You can use any herbs, citrus, etc., that you like, depending on your taste and your plans for serving.
How much salt do you need to bake a fish?
How much salt? Depends on how big your fish is. I got a couple of boxes for this small-ish two pound fish. Get more than you think you’ll need. Just get it. You’ll use it. It’s salt.
What do you serve with salt-baked fish?
Thanks to Brian Cummings for shooting these photos of my hands in action!
Photos in this post were taken with a Sony a7R II using a Sony Sonnar T* FE 35mm F2.8 ZA lens. It’s a great camera. And we’re thinking about upgrading to the Sony a7R III soon.
How to make a salt baked fish
This time, I selected a much more reasonably-sized two-pound fish – a whole striped bass – and made a batch of fish tacos.
You can use whatever herbs you like, according to your plans for serving.
Use the ones I chose, or parsley, rosemary, thyme are all also acceptable.
You can also use whatever citrus you like/have. One kind or a few kinds.
Use two egg whites per cup of kosher salt. I got a couple of boxes for this small-ish two pound fish.
Preheat the oven to 400 degrees.
Remove fins from fish. Or ask your fish monger to do so. They can be bony and difficult.
Stuff the cavity of the fish with the herbs (stems and all) and sliced citrus.
Mix salt and egg whites until the mixture becomes the consistency of wet sand.
Put a layer of the salt mixture onto a sheet pan. and place the stuffed fish on top.
Smear the rest of the salt mixture over the body of the fish – you can leave the head and tail exposed.
It doesn’t need to be too thick, but enough so that it forms a coating that isn’t see through or cracking.
Place the fish in the oven and cook about 8 minutes per pound until the flesh is about 120 to 125 degrees.
This two pound fish took a little longer than that – I checked after 16 minutes, then gave it another 5 and checked again. It took a little over 20 minutes in all.
Gently rack open the salt crust – I used a rolling pin. Remember you are just trying to loosen the crust, you don’t want to smoosh the fish inside!
Remove crust and peel back the skin of the fish. Lift out the flesh, then carefully remove the backbone, and lift the remaining flesh.
Be sure to check for small bones. Don’t forget the meat up around the collar of the fish – that’s good eatin’! Don’t leave it behind.
Serve as an entree or make aromatic fish tacos like I did.
More seafood recipes
- Garlic Shrimp (Gambas al Ajillo)
- Grilled Halibut with Almond Orange Mole
- Mussels in White Wine (Moules Marinières)
- Shrimp Salad with Romaine, Cherry Peppers, and Lemon-Garlic Dressing
Thanks to Brian Cummings for shooting these photos of my hands in action!
Photos in this post were taken with a Sony a7R II using a Sony Sonnar T* FE 35mm F2.8 ZA lens. It’s a great camera. And we’re thinking about upgrading to the Sony a7R III soon.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
Ingredients
- 1 whole fresh fish red snapper, grouper, striped bass, etc.
- 1 handful fresh cilantro
- 1 handful fresh dill
- 2 sprigs fresh oregano
- 1 lemon sliced
- 1 lime sliced
- kosher salt about 2 boxes for a 2-3 pound fish
- egg whites 2 egg whites per cup of salt
Instructions
- Preheat oven to 400 degrees.
- Remove fins from fish. Or ask your fish monger to do so. They can be bony and difficult.
- Stuff the cavity of the fish with the herbs (stems and all) and sliced citrus.
- Mix salt and egg whites until the mixture becomes the consistency of wet sand.
- Put a layer of the salt mixture onto the sheet pan. and place the stuffed fish on top.
- Smear the rest of the salt mixture over the body of the fish – you can leave the head and tail exposed. It doesn’t need to be too thick, but enough so that it forms a coating that isn’t see through or cracking.
- Place the fish in the oven and cook about 8 minutes per pound until the flesh is about 120 to 125 degrees. This two pound fish took a little longer than that – I checked after 16 minutes, then gave it another 5 and checked again. It took a little over 20 minutes in all.
- Gently rack open the salt crust – I used a rolling pin. Remember you are just trying to loosen the crust, you don’t want to smoosh the fish inside!
- Remove crust and peel back the skin of the fish. Lift out the flesh, then carefully remove the backbone, and lift the remaining flesh. Be sure to check for small bones. Don’t forget the meat up around the collar of the fish – that’s good eatin’! Don’t leave it behind.
- Serve as an entree or make aromatic fish tacos like I did.
Video
Notes
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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