Salt-Baked Fish
Updated Jan. 11, 2024
- Total Time
- 35 to 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small whole fish (about 1 pound each) or 1 large whole fish (2 to 3 pounds), such as dorade, branzino, bass or snapper (see Tip)
- Extra-virgin olive oil, more for drizzling
- 2lemons
- 5 to 10branches fresh herbs, such as thyme, rosemary, oregano, sage or a combination
- 8cups kosher salt (Diamond Crystal), more if needed
- Smoked paprika or Aleppo or Urfa chile flakes (optional), for sprinkling
Nutritional analysis per serving (4 servings)
331 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 43 grams protein; 657 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line a rimmed sheet pan with parchment paper.
- Step 2
Blot the fish dry with a paper towel. Lightly brush both sides and the cavities of fish with olive oil.
- Step 3
Slice 1 lemon into thin rounds and the second lemon into wedges. Place the lemon rounds and fresh herbs inside the fish.
- Step 4
In a large bowl, stir the salt with ½ cup cold water, adding more water as needed. You want the salt to feel like damp (not wet) sand.
- Step 5
Create a salt bed (or beds) for your fish. Scoop about half the salt onto the baking sheet and pat it into an even ½-inch-thick bed (or 2 separate beds) on which to lay the fish. Place the fish on top and use your hands to pat the remaining salt all around the fish so everything is enclosed and sealed. You may need to make more of the salt mixture. The goal is to have a thick crust that completely encloses the fish so it can steam inside.
- Step 6
Find the thickest part of the fish (usually near the head) and use an instant read thermometer to poke a hole through the salt crust to touch the top of the fish. This is so you can take its temperature without cracking the crust.
- Step 7
Bake for 18 to 25 minutes for 2 small fish, and 30 to 40 minutes for a large fish. The fish is done when its internal temperature reaches 135 degrees (use the hole you made to insert the thermometer to check). Take fish out of the oven and let rest for 5 to 10 minutes.
- Step 8
Using a butter knife or offset spatula, crack open the crust, removing it entirely from the top of the fish and discard salt. Then peel off and discard the skin on top (it’s too salty to eat). Using a spoon or spatula, carefully remove the fish flesh from the bones (and poke out fish cheeks if you like). Lift the fish skeleton, lemons and herbs, and remove, then scoop out bottom fillets, taking care not to puncture the skin.
- Step 9
Drizzle fish fillets with olive oil, sprinkle with smoked paprika or chile flakes, if you like, and serve with lemon wedges.
- Your fish should be cleaned and gutted but not deboned. If you want to use a flat fish such as flounder, turbot or sole, your roasting time might be shorter, so start checking earlier.
Private Notes
Comments
Have you seen the price of Diamond Crystal Salt (when you can find it)? Using 8 cups of it in this recipe to just discard it makes for a very expensive fish dish!
For all those complaining about the alleged price of salt, you don’t have to use diamond crystal salt, personally I prefer Morton’s as it’s flakier and dissolves faster even in cold water. Also I’d use egg whites and not water for the crust as it’ll hold better and make a better salt crust. Use branzino, as its skins is a little thicker. I’ve used other fish with thin skins and never had a salty fish in more than 20 years of doing it this way.
@Hillary You could use the salt again for the next time you use this recipe. The salt will not go “bad” and it will be reheated anyway to kill any pathogens.
I love the idea of this but it is more trouble than it’s worth. I’ve made this three times and find each time I’m frustrated by the process of getting the fish flesh out without coating it is salt. In my opinion, if your goal is a steamed fish, use parchment paper and save yourself a huge amount of time, money, and cleanup.
This was a great way to cook fish. Ran out of kosher salt so used sea salt. Same results. Would agree with another poster that having scales on would be helpful or a thicker skinned fish. Will definitely do again.
This is a delicious way to prepare fish! I will never forget the big salt encrusted robalo I ate in Mexico City, served wiyh a side of homemade mayonnaise.
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