A salt baked fish is an easy recipe for entertaining. It can be made with almost any combination of aromatic herbs and citrus, and the fish cooks perfectly every time in about 30 minutes.
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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 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.)
And guess what? It cooks so FAST! There's nothing better than getting dinner on the table in under 30 minutes. Especially when it looks so fancy!
- One whole fish: Choose a 2-3 pound fish like red snapper, branzino or striped bass.
- Kosher salt: Use your favorite kosher salt, be it Morton or Diamond.
- Egg whites: The egg whites will serve as the glue that holds the salt crust together as the fish bakes.
- Citrus and herbs: You can use any combination of fresh herbs and citru. Lemon and dill; cilantro and lime; lemon, oregano and sage. Let the season and your tastes guide you.
Preheat the oven to 400 degrees F.
Remove fins from fish, or ask your fish monger to do so. They can be bony and difficult to cut off.
Stuff the cavity of the fish with the herbs (stems and all) and sliced citrus.
Mix salt and egg whites in a large bowl 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.
The salt crust doesn't need to be too thick, just enough so that it forms a coating that isn't see through or cracking.
Place the fish in the oven and bake about 8 minutes per pound until the flesh is 120 to 125 degrees. Check the temperature with a meat thermometer in the thickest part of the fish.
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.
- Don't get a really big fish. 2-3 pounds is the ideal size. This is not the time for a 6-7 pound monster.
- The salt crust only needs to be thick enough to coat the outside of the fish without it being see-through or cracked. No need to go overboard.
- To crack open the salt crust once baked, use a rolling pin or crab mallet, or something similar. Just don't smack it too hard! You don't want to ruin your dinner. Tap on it until the crust breaks and is easily removed.
- When serving, be sure to check for small bones. And don't forget the meat up around the collar of the fish - that's good eatin'! Don't leave it behind.
What kind of fish is best for salt baked fish?
Salt baked fish works well with a wide variety of fish. Try whole red snapper, whole branzino, whole sea bass, or whole striped bass. Try to look for sustainable seafood.
What does baking fish in salt do?
The salt crust helps the fish cook evenly and gently. It also keeps the fish moist, seasons it perfectly, and locks in the flavors of the aromatics. There's no need for any added oil, so it's a lighter way to prepare it.
How should you season a salt baked fish?
You can use any herbs, citrus, etc., that you like, depending on your taste and your plans for serving. Try lemon and dill, lime and cilantro, a mixture of all those, the possibilities are endless!
How much salt do you need for salt baked fish?
It depends on how big your fish is. You'll need 1 to 2 three-pound boxes of salt for a two pound fish. I recommend having 2 boxes on hand. Get more than you think you'll need. Just get it. You'll use it. It's salt.
How many egg whites do you need to make a salt baked fish?
Use two egg whites per cup of kosher salt.
How long does it take to cook a salt baked fish?
Cook the fish about 8 minutes per pound. You may need a few extra minutes depending on how thick you made the salt crust. But in general, a two pound fish only takes about 16-20 minutes!
How do you know if a salt baked fish is done?
Insert a meat thermometer into the thickest part of the fish. Once the internal temperature reaches 125 degrees F, the fish is ready.
Does salt baked fish taste too salty?
Despite what you may think, baking a fish in salt ensures that it will be perfectly seasoned, NOT salty. Only the salt closest to skin of the fish seasons it, the rest of the salt solidifies to form the crust that locks in the moisture.
You can make a salt baked fish at any time of year, and it pairs well with a variety of side dishes. Choose what's in season!
- Mango Avocado Salsa
- Charred Broccoli with Calabrian Chili Paste, Feta and Lemon Yogurt Sauce
- Strawberry Arugula Salad with Basil and Mint
- Roasted Vegetable Salad with Charred Lemon Vinaigrette
- Green Bean Salad with Tomato, Feta, and Mint
It's surprisingly easy to make fish and seafood at home. Try these ideas.
- Baked Salmon with Radishes and Peas is light and tasty, and the epitome of Spring!
- Mussels in White Wine (Moules Marinières) is a French classic that cooks in under 10 minutes.
- Oven Roasted Salmon with Citrus Herb Salsa Verde is another easy recipe that showcases how well fresh fish pairs with citrus and herbs.
Salt Baked Fish
- 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
- Preheat oven to 400 degrees F.
- 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 in a large mixing bowl 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, just thick enough to form a coating that isn't see-through or cracking.
- Place the fish in the oven and bake about 8-10 minutes per pound. To see if the fish is done, insert a meat thermometer into the thickest part of the flesh. When it is about 125 degrees F, it's ready.
- 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.
- 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.
- To see if it's done, use a meat thermometer inserted through the salt crust into the thickest part of the fish. When the temperature is about 125 degrees F, it's ready.
- Use two egg whites per cup of kosher salt. 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.
- Be sure to read the post above for answers to all the FAQs and a few more tips!