A gutted, scaled whole fish, with its head, is ideal for salt-crusting, but a headless fish works, too. In this recipe, the salmon is rich and flavorful with a silky texture, so the tangy, crunchy relish makes for a delicious contrast.
Watch the Video Recipe to see the salt-crusting technique in action.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Stuff the cavity of the salmon with your choice of aromatics, if using. Rub the skin of the fish all over with the olive oil (this will make it easier to remove the salt crust after roasting).
In a large bowl with a rubber spatula, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish. (the tail or head may extend beyond the rim of the pan and therefore won’t be covered with the salt mixture—this is fine.)
Roast until the thermometer registers between 135°F and 140°F, about 35 to 45 minutes (start checking at 35 minutes). Let the fish rest in its crust for 5 to 10 minutes before serving.
Tap the salt crust with the back of a large metal spoon to break it.
Using a large fork and the spoon, push the crust to the side so the fish is exposed. Then use a pastry brush to flick away any salt that’s sticking to the skin.
With the spoon, gently scrape the skin off the top of the fillet and push it to the side.
Run the spoon along the spine to separate the flesh from the bones. Use the fork to help move the flesh to serving plates.
Once you’ve removed all of the top fillet, grip the tail end of the bones and pull them away to expose the bottom fillet. Push aside any aromatics stuffed into the cavity. Use the spoon to separate the bottom fillet from the skin.
Spoon some of the fennel relish onto each portion and serve.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?